Anti-Inflammatory Strawberry Chocolate Brownies
Anti-Inflammatory Strawberry Chocolate Brownies
Equipment
- 1 8×8 Pan
- 1 Small saucepan
- 1 Large mixing bowl
Ingredients
Brownie Base
- 1 C Almond flour or Oat flour (gluten free) Almond flour has monosaturated fats and is rich in Vitamin E to protect against oxidative stress. Oat flour has beta-glucan fiber to support gut bacteria, helps lower cholesterol and inflammation markers
- 1/2 C Cacao powder High in flavenols which reduce inflammation. Provides magnesium for calming the nervous system
- 1/3 C Unflavored or chocolate collagen peptides Helps repair intestinal permeability. Add protein to stabilize blood sugar
- 1/3 C Pure maple syrup
- 1/3 C Melted coconut oil or avocado oil Supports hormones and cell membranes
- 2 Eggs or Flax eggs Eggs are high in choline, lutein and zeaxanthin and provide protein for blood sugar stability. Flax is rich in ALA omega-3 and fiber to support gut and reduce inflammation.
- 1 tsp Pure vanilla extract
- 1/2 tsp Baking soda
- 1 Pinch Salt
Strawberry Swirl
- 3/4 C Frozen Strawberries Antioxidant powerhouse! Rich in vitamin c and polyphenols. Reduces oxidative stress and inflammatory markers
- 1 tbsp Pure maple syrup
- 1 tsp Lemon juice
- 1 tsp Chia seeds Omega -3 + fiber supports gut bacteria and reduce inflammation
Instructions
- Preheat oven to 350F. Line an 8×8 pan with parchment paper or grease the pan
- In a small saucepan heat the strawberries, maple syrup and lemon juice about 5-7 minutes squashing the berries
- Add the chia seeds and mix until thickened about 3 minutes. Allow to cool completely (if you're making these for someone that doesn't like texture in their brownies let the mixture cool completely and then blend it in a blender so it's completely smooth)* I pureed the strawberries used in the video
- In a large mixing bowl combine the flour, cocoa powder, collagen, baking soda and salt. Mix until combined
- Add the eggs, maple syrup, oil and vanilla and mix until combined
- Pour the brownie mixture into a pan
- Pour the strawberry mixture on top and use a knife to create a swirl pattern
- Bake for 18-22 minutes. All to cool for at least 1 hour before cutting
