When I was a child my Mum would make homemade brownies, chocolate chip cookies, chocolate pudding or hot milk cake every week. These were our staple desserts. On special occasions she’d switch it up and make chocolate cake with pink icing, blueberry or apple pie, or cream puffs. Yes, I had a stay at home Mum who made all our meals and desserts. She used milk, butter, flour, eggs and sugar, and of course back then we thought this was healthy because it was made from scratch. The unfortunate part was that we had no idea I was lactose intolerant, had an allergy to eggs and was Celiac.
Now years later I see why my body became so sick. Despite all our meals and treats being homemade they were still being made with ingredients like eggs, butter, sugar and flour that I was sensitive to. Over time it took its toll and I became very ill.
My Mum died over 20 years ago and I still miss her every day. One of the many things I kept were my Mum’s homemade recipe cards. Not because I would make these recipes, but simply for the fond memories they brought back to me when I flipped through them.
Think back to a time in your childhood when you sat down to eat a favourite food or snack. Now fast forward to today and imagine yourself sitting down in front of that favourite snack. Isn’t it wonderful how food or the thought of food evokes such wonderful memories for many of us.
Last week I was sent a package of Natrel’s new lactose free butter and I wondered what I would make with it. That night at dinner my husband reminisced about his care giver Rose making soft chewy chocolate cookies which to him were so delicious. It made me think back to the wonderful brownies my Mum made me and I had my answer. I was going to make brownies using Natrel’s lactose free butter.
I decided to change my Mum’s recipe and instead of using white flour and sugar I would replace them with almond flour and coconut sugar. Instead of butter I would replace it with Natrel’s lactose free butter and add in some coconut oil.
The recipe turned out great and my husband said the brownies were delicious.
Thank you Natrel for bringing back fond memories and creating lactose free butter, a staple for those who are lactose intolerant. I’m sure that will be used in many homes for baking and cooking.
- 1/4 cup 80% dark chocolate, melted
- 1/3 cup Natrel lactose free butter, melted
- 1/4 cup coconut oil, melted
- 2 eggs
- 1/2 cup coconut sugar
- 1 cup almond flour
- pinch sea salt
- 1 tsp pure vanilla extract
- In a pot over low heat melt chocolate, butter and coconut oil
- Remove from heat and add in remaining ingredients and mix well
- Pour into a greased 8×8 pan
- Bake 400F for 20 minutes
- Let cook and cut into squares and serve
Original Recipe by Shirley Plant