Hey guys, I'm back!
A couple of months ago, I came across with a yoga video on IG where the girl fluidly moved from one pose to other like she was doing ballet, but upside down.
I was amazed at the way her breathing was constantly connected to her movements, the powerful sequences her body did and the energy she radiated.
At that time, I was doing Hatha yoga once per week with some work colleagues and, although I'd noticed improvements in my flexibility, most of the times I didn't feel my mind connected to my body at all, it was purely physical exercise. Is that yoga after all? Of course not. I'm so grateful for having discovered that girl doing magic!
After my little research and found out that that magic, that powerful form of yoga was called Power Vinyasa and all of a sudden, I found myself looking for a local Vinyasa yoga classes near me. And that's how my new hobby began!
Funnily enough, I got into food photography exactly in the same way. One day, while I surfed the Web, I came across a photo of food and for the first time when visiting a food blog, I didn't pay attention to the recipe but the photo. I think it was then it happened, despite my poor knowledge of photography, I really felt food photography could be the creative journey I was craving for.
It's amazing how life brings you new exiting things to be passionate about, to challenge yourself, to make you feel alive and be the best version of yourself.
And today I'm not only sharing with you my new passion but also this amaaaazing brownie's recipe that I found on a FODMAP cookbook (yep, I'll explain you more about it in the next blog post).
I guarantee you that these brownies will be a real success; I made a batch to bring to work and everybody loved them so much that they're asking me for the recipe every day since then ... so ....
here it is!!
PRETZEL CARAMEL PECANS BROWNIES
150 gr. unsalted butter, cut into cubes
300 gr. organic dark chocolate, broken into pieces
35 gr. cornflour
85 gr. white rice flour, sifted
1 tsp. xanthan gum
275 gr. light brown sugar
3 large eggs
2 tsp. vanilla extract
95 gr. organic dark chocolate chips
125 ml. lactose free single cream
100 gr. pecans, chopped
3/4 cup coconut milk fat
3/4 cup coconut sugar
2 tablespoons organic raw honey
1/4 cup Trex or palm shortening
Gluten free pretzels (optional)
- Preheat the oven to 160C, (325ºF). Grease a 29 x 19 cm (xx x xx inches) baking tin and line with non-stick baking paper.
- In a medium saucepan, place the butter and chocolate over low heat stir until smooth. Transfer to a large bowl and let to cool at room temperature.
- In another bowl, place the cornflour, xanthan gum, sifted rice flour and brown sugar.
- Stir the eggs, one at time, and vanilla extract into the chocolate mixture. Add the chocolate chips, the flour mixture, cream and pecans and mix well until combined.
- Pour into the tin, smooth the surface and bake for 20 minutes or until an inserted skewer withdraws clean. Allow to cool slightly in the tin before slicing. Serve warm or cold.
- In a small saucepan, place the coconut milk fat, coconut sugar and honey and bring to the boil and then reduce to a simmer.
- Continue simmering for 10 minutes until smooth. Allow to cool for 5 minutes.
- Stir in Trex or palm shortening until completely dissolved.
- Spoon the caramel sauce over the top of the brownie and allow to cool at room temperature for 3 hours or until set. Top with some pretzels and slice to serve.
Brownies's recipe from The Low Fodmap book.