Some foods taste better with others: chocolate plus coffee. Some foods ARE better with others: chocolate plus apples.
Adam Baer writes that especially Red Delicious (arghhh, really?) apple skin is high in quercetin, an anti-inflammatory flavonoid that has been shown to reduce the risk of allergies, heart attack, Alzheimer’s, Parkinson’s, and prostrate and lung cancers. Chocolate contains catechin, an antioxidant that reduces the risks for atherosclerosis and cancer. Together quercetin and catechins loosen clumpy blood platelets, improving cardiovascular health and promoting anticoagulant activity.
CHOCOLATE APPLE BROWNIES – Serves 12 – 1 6
1 cup of chopped unsweetened chocolate (6 oz.)
3 tablespoons unsalted butter
3 ounces almond flour
1/2 cup (4 oz.) granulated sugar
1/8 teaspoon salt
1 tablespoon molasses
2 diced cored, but unpeeled organic Red Delicious Apples
4 large eggs
1. Preheat the oven to 350F and line a 9 x 12 baking pan with parchment paper.
2. Melt the chocolate chocolate and butter in a double boiler over simmering water. Set aside to cool whilst preparing the apples.
3. Combine the sugar, almond flour and salt; whisk to blend.
4. Add the molasses and vanilla to the warm (but not hot) chocolate mixture. Then incorporate the eggs one at a time, mixing well after each addition.
5. Fold the almond flour into the chocolate mixture, followed by the apples.
6. Turn the batter into the prepared pan and bake for 35-40 minutes or until the brownies are set, but still resist a push at the center. Cool and cut into squares to serve.