PKD Recipes

Chocolate is to be avoided with polycystic organs. This recipe is for Ed who is highly allergic to dairy but loves chocolate.
Ingredients
6 ounces of carob or
6 ounces dark baking chocolate without sugar
Caution chocolate increases PKD/PLD symptoms
1 C. Tupelo honey or date sugar
½ C. olive oil
½ C. almond meal or quinoa flour
¼ C. brown rice flour
½ tsp Himalayan Pink salt
¼ tsp baking soda
2 eggs or
egg replacer
1 tsp vanilla or
vanilla bean scraped
½ C. chopped almonds, walnuts

Preparations
Preheat oven to 350º. Line 8 x 8 pain with parchment paper. Melt dark chocolate and coconut oil in a saucepan over low heat. In a bowl whisk together sweeteners, flour, salt and baking soda. Add the beaten egg replacer, vanilla bean, and melted dark chocolate. Beat on low for two minutes until the batter comes together. Continue beating until it becomes smooth and glossy. Add the nuts by hand. Bake for 30 minutes 350º degree oven. Chill for an hour before cutting.

Chocolate Sauce
Melt one square of carob (or chocolate caution with PKD/PLD) with ¼ cup of tupelo honey 1 tablespoon arrowroot and ¼ cup of almond milk. Whisk together until thickened. Add more water to thin it. Serve alongside the brownie.