This recipe has no dairy or calcium rich ingredients so it can be suitable for people on the Coimbra Protocol but always ask your protocol doctor first.
Brownies with pine nuts
100 grams of pine nuts
100 grams of gras fed butter or coconut butter
100 grams of 86 % dark chocolate
50 grams of 70 % dark chocolate
1 teaspoon black coffee
1 teaspoon vanilla extract
85-100 grams of coconut flower sugar
4 eggs
Go to link here to convert measurements
Tina Faulkner has helped me convert to American measurements
100 grams of pine nuts=3 1/4 ounces of pine nuts
100 grams of gras fed butter or coconut butter=3 1/4 ounces of grass fed butter
100 grams of 86 % dark chocolate=3 1/4 ounces of 86% dark chocolate
50 grams of 70 % dark chocolate=1 3/4 ounces of 70% of dark chocolate
1 teaspoon black coffee
1 teaspoon vanilla extract
85-100 grams of coconut flower sugar=3 or 3.25 ounces of coconut flour
4 eggs
Instructions
Grind the nuts. Melt chocolate and butter together over a water bath. Stir until the texture is all smooth. Take it off the water bath and pour in the coffee and the vanilla powder/extract. Wait until it has chilled off.
Add in the pine nuts and the coconut sugars. Whisk the egg yolks together and add them in. Whisk the egg whites together until they are firm.
First take a big spoon of the egg whites in to the chocolate texture. Then add the rest until its nicely mixed.
Have it all in a 20 cm by 20 cm cake form. Use baking paper.
Put the cake in the oven on 180 Celsius for 20-25 minutes util it is firm on the top but still soft in the middle.
Cut the cake into squares and cool it of in the baking form.
Enjoy! :)
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