Vegan brownieThis is
one of the cult desserts that no one can refuse. I'm not surprised at all, after all, brownieis a mood-enhancing cake not only because of its content of anandamide, an organic chemical compound from the group of psychoactive neurotransmitters that improves mood. I presume it's mostly about its captivating taste and melt-in-the-mouth texture. Since cacao contains anandamide, which is a compound with similar effects to THC, which is part of the endocannabinoid system, it is tempting to combine it with THC in the form of an extract, which will flow out very favorably to the functioning of our entire body and a better mood. Brownie with hemp butterHowever,
in order to take full advantage of the properties of this wonderful cake, you need to lean a bit on changing its ingredients. The question is surely it is possible to create a healthier version of a cake that consists of 30% fat, 60% wheat flour and almost 10% sugar? Yes, it is possible.
Today's wheat, unfortunately, is not the healthiest food base from which to make healthy bread. It has been genetically modified so that food producers can make as much profit as possible at minimal cost. As a result, the grain has become a totally worthless and unfortunately ubiquitous ingredient that makes blood glucose levels rise more rapidly than after eating sugar, and has addictive properties that lead to hunger swings and overeating and fatigue.
Beet brownie is an alternative to the classic brownie that anyone can eat without much remorse. It is ultra-light, contains no sugar, dairy or gluten, instead it has a lot of protein and fiber. Its moist and creamy texture can't even be matched by a classic brownie. Thanks to the combination of THC and anandamide, the cisto has wonderful mood-enhancing properties.
Recipe for beet brownie with hemp butter
- 400 g of beets
- 12 dates
- 2 bananas
- 3 tablespoons of sugar cane molasses
- 50 g coconut flour
- 30 g almond flour
- 50 g hemp flour
- 80 g of millet flour
- 4 tbsp carob
- 2 tbsp cocoa
- 100 g refined coconut oil
- 40g hemp butter according to this recipe
- half a teaspoon of bio baking powder
- pinch of sea salt
- Steam or roast the beets. When cooled, peel off the skin and blend into a cream.
- Blend dates and bananas to a cream. Melt coconut oil and hemp butter and add to carob, cocoa with dates, molasses and with bananas. We grind everything to a cream.
- We combine the remaining dry ingredients, i.e. flours and baking soda, and mix thoroughly.
- We add the blended beets, wet ingredients and mix everything until smooth.
- We put the mixture on a greased baking tray. Bake for about 40 minutes at 160 degrees C in the option with thermo-circulation.