FUELING DREAMS & A DYNAMIC DUO
It was my first day in the office. I haven’t worked at a desk since I left Dancemakers, the small modern dance company based out of the distillery (aka -the most artistically charming cliché I ever ran like heck from). So for 2 years following I vowed over AYCE sushi & ½ price chickwings that I was going to do my own thing. I had no clue what that was going to be until I got on Twitter.
Right off the bat, I started with a handicap. Aggravatingly, not only was the ID @Karmacake was taken BUT the owner never fails to honour the minimum institutionally dictated tweet quota to rightfully maintain claim to the name. So I committed to lengthy work around (@KarmacakeDOTca) which really chewed into that pesky 140-character limit.
Thankfully, the inordinately long ID had no impact on my ability connect with other “tweeps”. Nat’s tweet still came through, the message, advertising a request for any girl producers to hit her up only failed to foreshadow our soon to be tight working relationship/close friendship/mutual love for dim sum, pho and delicious Korean food.
After three show pitches and no network showing interest in our proposed daily talkshow, we returned to the drawing board. We abandoned our attempt to appeal to housewives and started focusing on other topics in the big picture. From travel contest entries edited late night over coffee to cute, quasi reality concepts hashed over greasy brunches complete with runny yolks.
Finally, it hit. Screw waiting on a network to give us the thumbs up, we were girls of the web. We had the technology and ingenuity so why couldn’t we do it ourselves?
After we broadcasted the first episode in our condo living room word of our show started to spread. Now, the nights are later, the meals more inconsistent, caffeine fuels artificial energy highs and the bank account is making more room for that big payout. If there’s one thing that I learned it is: The camera doesn’t put on ten pounds but nutritionally void hamburgers at 2am three nights of the week do.
In short, the current habits I was adopting were far from being able to support the lifestyle or the wardrobe. In turn, my choices trickled down to influence the choices of those I worked with. Not cool.
Now, I limit the intake of common allergens like gluten, soy, unpasteurized dairy, refined sugars and starches. I explore new ingredients like coconut flour, quinoa or agave nectar. In fact, the coconut tree has changed my life, coconut flour is nutrient dense, the sap is a very low GI and the oil is stable at high temperatures so it’s perfect to cook with. When I’m up late, I need something a little sweet to keep me going; when I’m on set, I need something to share and these brownies are a total fav. This is the first recipe I ever made with coconut flour and still one of my favorites to date. It’s not hard to make but, you gotta let it rest for a day in the pan before digging in. Coconut flour can absorb a lot of moisture so if you’re too eager the brownies will crumble like dust believe me when I tell you, brownie crumbs are no fun to try and wrestle out of carpet.
1 cup coconut flour
2/3 cup dutch process cocoa powder
¼ cup semisweet chocolate
¼ teaspoon salt
1 tablespoon baking powder
¾ cup butter
1/4 cup coconut oil (apple sauce or olive oil)
3 extra large eggs
1 ½ cup lukewarm water
½ teaspoon of Almond extract
2 Tablespoons of Vanilla extract
¾ cup coconut sap sugar (you could do all agave nectar, but if you do, reduce the water to 1cup)
Splash of rum (optional)
White chocolate chunks or nuts (optional)
Preheat oven to 350 degrees.
1.) In a large bowl, sift together the dry ingredients. Set aside.
2.) Melt butter and chocolate slowly in a double boiler until melted. Remove from heat.
3.) In the bowl of a mixer, beat the eggs, coconut oil and agave syrup. Add the extracts, rum and slowly add in the melted chocolate.
4.) Slowly incorporate the dry ingredients into the egg/oil mixture, alternating with a bit of water in between to make sure the mixture doesn’t get too dry. the wet ingredients into the dry. You want the batter to be wet, but not super runny or super dense. If you need to, use up to another ¼ cup of water.
5.) Pour the batter into a 9” square baking pan lined with parchment paper.
6.) Bake for 30 minutes until the top is dry to the touch and the batter is firm.
7.) Remove from the oven and let cool for several hours or up to 8hrs before removing from the pan and peeling back the parchment. The brownies will get fudgier over night. Promise.
8.) If you want frosting, go on treat yourself, you’ve earned it. If you want to eat it with your fav. Ice cream – go for it. Either way: Enjoy!
Reduced carb, low GI, nutritionally better for you brownies… The late night fuel for the natandmarie.com team.
Xo Marie Nicola
Twitter: @karmacakedotca, @natanmarie
Or catch their live Wednesday night web show at: http://www.natandmarie.com