Dairy free? This week I’m eliminating dairy from my diet, in hopes that I can relieve some stomach discomfort. The first thing I look to are things I consume large amounts of. What do I consume large amounts of on a daily basis? What is lacking in my diet during times I don’t experience discomfort? What are common foods that can cause stomach issues? The first thing that comes to mind for me is dairy.
I’m a latte hound. I’m a yogurt hound. I’m a cheesy pizza hound. That damn dairy!
So why not go dairy free for a while and see how I feel? Can’t hurt. So far I’m on day four without dairy, and I feel no pain. Now, I don’t believe 4 days is long enough to deduce much, since you can have reactions and symptoms from food up to 72 hours after it’s consumed. However, four days no dairy, four days no discomfort… I’m almost willing to bet money on it.
All I know for certain is I feel much better this week, and I’m not about to toss that out the window. So it’s time to start looking at my recipes and adjusting and tweaking things, so I can still enjoy a sweet bite once in a while without the consequence of physical annoyance.
Today’s trial : chocolate fudge brownie bars with dark chocolate mousse. 100% dairy free, I promise. You won’t miss it a smidge. If you’re making both the brownie bar and the mousse you’ll need to put your cans of coconut milk into the fridge before doing anything else. You can place them in the fridge overnight, or for at least 1 to 2 hours for best results.
The Fudge Brownie Bar: yields one 8 inch by 8 inch square pan
1 cup sugar
1/2 cup melted coconut oil
1 TB vanilla extract
1/2 cup all purpose flour
1/3 cup cocoa powder
-Preheat your oven to 350 F and prepare an 8 inch square (or any other) pan with pan spray or butter, and parchment.
-Paddle together the sugar, coconut oil, eggs, and vanilla in a stand mixer on medium speed until fully combined.
-Whisk together all of the dry ingredients in a separate bowl.
-Add the dry ingredients to the wet ingredients and paddle together just until the ingredients are blended. Do not overmix.
-Pour the batter into the prepared pan and bake for 25 minutes. Rest in the pan for 10-15 minutes before inverting onto a cutting board.
The Chocolate Mousse: yields 500-600 ml
2 cans high quality coconut milk, full fat
2 TB powdered sugar
5-6 TB cocoa powder
-After the coconut milk has been fully refrigerated/chilled, open the cans up and scoop out the solidified fats into a stand mixer. You’ll see that the top half of the can contains the solidified coconut fat and the bottom half of the can contains the coconut milk still in liquid form. You want only the solids at the top of the can. Save the liquid portion for other dishes or to add to your morning smoothies!
-Place the coconut fat from two cans of milk into the mixer with the cocoa powder and sugar, and whip on medium to high speed until the mixture is thick and holds it’s shape nice and tightly.
To plate up:
-To sauce the plates, drag a small blob or two of molasses across the plate with a spoon or butterknife, in different directions.
-Cut the brownie into small bars, and dust with a bit of cocoa powder.
-Place the dusted brownie bar on top of the molasses. Dip a contoured spoon into hot water and quesnelle the chocolate mousse by dragging the spoon through the mixture towards you. Watch a video, here.