Homemade Brownies
Hey ladies, let's talk about food! Yes, I took a break from designing and decided to create something in the kitchen instead. People who have known me for quite a while know that I had been very obsessed with nutrition in the past due to the fact that my dear autoimmune disease Hashimoto's caused me a million problems.
Dealing with Hashimoto's Autoimmune Disease
One of the major problems was that many foods made me feel miserable, miserable and again miserable. Thankfully this has changed and these days I can eat pretty much everything without having to suffer afterwards but believe me dear friends, that was a completely different story in the past. Actually I started tolerating pretty much everything that made me suffer before after I moved to Spain. The climate, the sunshine, the sea breeze apparently played a major role to help my body and soul heal tremendously. Before moving to Spain I did not eat gluten and I did not eat grains often in general because after tons of research I realised that they are bad for us folks dealing with autoimmunity. And I think it helped that I stayed away from them for quite a while. Another thing that was a no-no because it gave me so much pain was dairy, but ever since I had moved to Spain I now drink milk every day and you know what, now I love it and don't want to miss it anymore.
Discovering Dr. Raymond Peat through Emma Sgourakis
So, now that you know a little bit more about why I ate for a long time the way I did and why I am still kind of influenced by recipes without gluten or grains from time to time, I am sharing a recipe with you that my Instagram friend Emma Sgourakis (who is a nutritionist based in Melbourne, Australia) shared on her Insta.
Check out her blog if you want to know more at www.thenutritioncoach.com.au, she has written great articles and recipes based on the principles of Dr. Raymond Peat (a biologist who specialises in hormonal and thyroid health and ever since I found him through Emma my health and wellbeing improved tremendously).
Brownie Recipe by Emma Sgourakis
So, this one is really easy and quick and I will make it from now on more often since I always have all the ingredients at home anyways that you need for these brownies.
- 2 (good) eggs
- 1/2 cup of cocoa powder (like Dutch)
- 1 cup of caster sugar (I just used regular white sugar, it also does the trick)
- 2 tbsp melted butter
- 1/2 tsp salt
Mix all the ingredients, I just whisked them up with a fork in a bowl, so no need to for fancy kitchen equipment. Preheat the oven to 180 degrees C, spread mixture into a small baking dish lined with baking paper. Bake for 20 minutes, then turn the oven off and leave it in the oven for 3 - 5 minutes, depending on your oven, the size of your eggs and how you like your brownies.
I left mine for about 3 minutes in the oven and the inside of the brownies was still very oozy which is fine because I like them that way (tastes like a yummy soufflé then) but if you prefer them firm you should leave them in the oven a little longer. Let them cool and then enjoy them with a glass of milk, ice cream or whatever you like best!
