Not All Healthy Foods are Created Equally.
I recently went to a homeschool party and decided to make sourdough brownies and heart shaped beef gelatin bites. Both are very nutrient dense, but also satisfying to the sweet tooth and “guilt free”.
I love my local community of fellow homeschool moms, but many of them have a mainstream approach to healthy eating—“Diets should be primarily fruits and vegetables”. “Meat should be in moderation… dairy and grains are the devil”.
In fact, beef liver and organ meats are the only “multi-vitamin” you need. Animal fats are essential for our diet. Raw dairy is healing. Grains can be tolerated when we prepare them how our ancestors did. Soaking or sprouting the grains prior to consuming and/or reviving the tradition of cooking with ancient grains are two examples.
On the surface, my dishes were considered just brownies and fruit jello, so they were thought to be “unhealthy”. However, like most things, you have to dig below the surface to see the value. Sure, fruits and vegetables are healthy options, but there are many variables involved in a nutrient dense diet.
My sourdough brownie batter is soaked overnight for optimal digestion. I use cacao powder/chips vs. coco powder/chocolate chips because cacao is minimally processed and is packed full of minerals. It contains magnesium (something most people are deficient in) as well as potassium and iron. I use maple syrup as the primary sweetener as opposed to refined sugars.
The biggest powerhouse of this luscious treat is the flour I choose to use in this recipe- Einkorn flour. I have experimented with various flours, but Einkorn is my “go-to” flour as it is one of the most ancient grains.
Today, most people aren’t consuming grains in the same form our ancestors did. Many grains are now genetically modified to mature in less time in order to yield a higher production. Less time spent growing means they get less sunlight, which renders them devoid of essential nutrients and vitamins such as magnesium, copper, iron, zinc. The way to avoid the modern wheat conundrum is to turn to ancient grains such as Einkorn, Spelt, and Barley- to name a few.
The reason I love Einkorn is because it’s the only variety of wheat that has not been crossed with another species. Among all of the ancient grains, it contains one of the greatest percentages of nutrients. It has proven to be easier to digest for those with gluten intolerance, and implementing the fermentation process of soaking the grains makes this even more beneficial for optimal digestion.
These brownies are absolutely decadent and always a crowd pleaser. It is my “go-to” dish to bring to a potluck. The recipe is as follows:
(Measurements are approximate)
-1 cup of sweetener of your choice. (I generally will use maple syrup, but have used honey, brown sugar, coconut sugar, or whatever I may have on hand.)
-1 1/4 cup of melted coconut oil
-1 1/2 cups of sourdough starter
-vanilla extract (I never measure)
-1/2 cup of Einkorn flour (you can sub this for equal parts all purpose flour if you wish)
-1/2 cup of cacao powder
-1/2 tsp of salt
-1 cup of chocolate chips
Bake for 20 minutes at 375 degrees
1. Combine sourdough starter, melted coconut oil, Einkorn flour, and cacao powder. Set aside. I usually will mix this in the morning to bake later in the day. You can skip this step, but it does provide a second fermentation process for optimal digestion.
*If you are skipping the second fermentation process, just mix dry ingredients and wet ingredients in separate bowls and combine.
2. After flour mixture has sat for a few hours, add in eggs, vanilla, salt. Combine everything until incorporated. Mixture should have a typical ‘batter’ consistency. Reserve the cacao chips for later.
3. Place mixture in a greased 9x13 pan and place in preheated oven and allow to cook for about 20 minutes or until a toothpick runs clean.
4. When the brownies are complete, immediately put cacao chips on top and allow a few minutes for them to start melting. Once they are soft and spreadable, spread across the top of the brownies.
5. Place brownies in freezer and let rest for at least 30 minutes. This gives them a fudge consistency.
Note: Einkorn is a slow absorbing flour. I like to do the second fermentation because it allows the Einkorn to thoroughly absorb the sourdough starter and coconut oil. If the mixture is on the dryer side, just allow it some time to absorb and resist the urge add more melted oil.