Sometimes I just need a little chocolate! These low sugar, delectable and satisfying bites perfectly indulge my craving. They are made with spelt flour. Spelt is an ancient grain that is similar to wheat. However, many people who have a wheat allergy are able to eat spelt with no problems.
The vitamin C, folate and beta-carotene content in zucchini helps to protect these cells from the harmful chemicals leading to colon cancer. Beta-carotene and vitamin C also have anti-inflammatory properties, thereby naturally curing ailments like osteoarthritis, asthma, and rheumatoid arthritis, where swelling is immensely painful. The copper percentage in zucchini also helps in reducing the aching symptoms of rheumatoid arthritis. Zucchini contains vitamin A, magnesium, folate, potassium, copper, and phosphorus. This summer squash also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, several B vitamins and calcium in zucchini assure optimal health. The folate in zucchini is highly recommended for pregnant women to help prevent birth defects. Zucchini has such a broad array of nutrients, including carbohydrates, soluble and insoluble fiber, minerals, protein and more.
Cacao powder has more antioxidant activity than any food tested to date! In fact, it has up to four times the antioxidants found in green tea. Cacao powder is not the same as cocoa powder. The processing of cacao powder is so minimal that the nutrients are retained as opposed to being destroyed by the heat and processing associated with making cocoa powder. There is little difference between the taste and texture of the two, however, cocoa powder is generally darker in color. Raw cacao powder contains over 300 nutrients including: protein, fat, fiber, iron, magnesium and sulfur, which is considered the beauty nutrient as it helps form strong nails, silky hair, and beautiful skin. It also helps to cleanse the liver and it helps support the pancreas. Cacao powder helps us feel happy, excited, focused and alert, and causes an increase of a positive mood and decreased feelings of depression. Cacao appears to be the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure. Magnesium deficiency, present in 80% of Americans, is linked with insomnia, anxiety, constipation, muscle spasms, difficulty swallowing, headaches high blood pressure, heart disease, diabetes, extreme fatigue and joint problems.
Xylitol is found in many fruits and vegetables and our bodies make about 10 grams of it everyday. Xylitol is as sweet as sugar, but with 40% less calories, and does not rely on insulin in the body, making it the ideal natural sweetener for diabetics and it can have a positive affect on the waistline! It is slowly absorbed and metabolized, resulting in very negligible changes in insulin making it an extremely low glycemic alternative to sugar. It has no unpleasant aftertaste like sugar and other sugar alternatives. Xylitol has been used in various places around the world for decades with only positive effects. Most bacteria and yeast in the mouth are unable to make use of xylitol which slows there ability to multiply and produce acids that cause cavities. Xylitol is easy to use in baking since it doesn’t break down under heat. However, it can cause a little gas so don’t eat more than your share of brownie bites!
The walnuts on these bites contribute protein and they contain significant amounts of omega 3 fatty acids as well as manganese, copper, phosphorus, iron calcium and other minerals. Plus, the antioxidant activity in walnuts is extremely potent which provides the body protection against damaging free radicals.
ZUCCHINI FUDGE BROWNIE BITES
1 cup grated zucchini
1/2 cup non-hydrogenated margarine (Earth Balance)
1/4 cup xylitol*
1/4 cup agave nectar
1/2 t Himalayan sea salt*
1 T ground flaxseed
1 t vanilla extract
3 T soy sour cream (Tofutti)
1 cup spelt flour
1/2 cup raw cacao powder
1/2 cup extra-dark chocolate chips
24 walnut halves
Preheat oven to 350 degrees. Grate zucchini with a food processor, remove blade and insert the chopping blade. Add all the remaining ingredients, except the chocolate chips and walnuts, into the zucchini to make a wet mixture. Stir in the chocolate chips. Divide among 24 lightly oiled mini-muffin tins. Top each with a walnut half. Bake for 16 to 18 minutes. Let cakes cool slightly in pans on wire rack, then remove from pan to finish cooling. Store up to 3 days in an airtight container. Makes 24 happy little bites! ©Janice Moreland http://thekitchentwist.com