You can prepare a rich recipe for Cocoa Brownie with flaxseed.
Cocoa is the seed of the cocoa tree fruit and is the main ingredient in chocolate, which is characterized by being rich in flavonoids, mainly epicatechins and catechins, as well as being rich in antioxidants.
For this reason, regular consumption of cocoa might provide various health benefits, helping to improve mood, blood flow, regulate blood sugar and protect heart health, as it not only has antioxidant action but also anti-inflammatory .
To obtain these and other benefits, the ideal is to consume 2 teaspoons of cocoa powder per day or 40 g of dark chocolate, which is equivalent to approximately 3 squares of the bar.
Regular consumption of cocoa might provide the following health benefits:
Gets better the mood
It is rich in theobromine, caffeine, phenylethylamine and tyramine, which is a precursor to tryptophan, which in turn is a precursor to serotonin, which is a neurotransmitter related to the regulation of mood, heart rate, sleep and the appetite.
In this way, cocoa can help improve mood and combat the signs and symptoms of depression and anxiety.
prevents thrombosis
It helps prevent the development of thrombosis because it helps improve blood flow, which reduces the risk of blood clots thanks to its flavonoid content.
Helps regulate cholesterol
It is rich in antioxidant substances, which help regulate circulating cholesterol levels and, therefore, prevent the deposition of fat in the vessels, preventing the formation of atherosclerotic plaques and the development of cardiovascular diseases.
prevents anemia
It is rich in iron, so its regular consumption can help prevent anemia, since iron is essential for the formation of hemoglobin, which is a component of red blood cells responsible for transporting oxygen to the body and usually found in reduced amounts in cases of anemia.
Reduces the risk of diabetes
Certain studies indicate that cocoa might slow down the digestion of carbohydrates at the intestinal level, apart from protecting the cells responsible for the production of insulin in the pancreas and improving the secretion of this hormone.
It might also decrease resistance to it, which helps reduce the risk of diabetes.
prevents dementia
Cocoa is rich in theobromine, which is a compound that has vasodilator activity, which favors blood circulation to the brain, helping to prevent neurological diseases such as dementia and Alzheimer’s, for example. Cocoa is also rich in selenium, a mineral that helps improve cognition and memory.
regulates the intestine
Cocoa is rich in flavonoids and catechins that reach the large intestine, which might increase the amount of bifidobacteria and lactobacilli, which are microorganisms that are good for health, thus exerting a prebiotic effect and, in this way, helping to improve the functioning of the intestine. intestine.
Helps decrease inflammation
Being rich in antioxidants, cocoa is able to reduce cell damage caused by free radicals and inflammation.
Some studies indicate that cocoa consumption promotes a reduction in the amount of C-reactive protein in the blood, which is an indicator of inflammation.
Help in weight control
Cocoa helps control weight, as it contributes to a decrease in the absorption and synthesis of fats. In addition, by ingesting cocoa it is possible to increase the feeling of satiety, as it helps regulate insulin; however, this benefit is mainly associated with dark chocolate and not with milk or white chocolate, as these are rich in sugar and fat and low in cocoa.
On the other hand, cocoa powder should not be consumed together with products rich in calcium, such as milk, cheese and yogurt, as it contains oxalic acid, a substance that decreases the absorption of calcium in the intestine.
lowers blood pressure
Cocoa can also help lower blood pressure, as it improves blood vessels by influencing the production of nitric oxide, which is related to the relaxation of these vessels.
How to eat cacao fruit
To consume the fruit of the cocoa tree, you must break the shells with a good knife, when splitting you will see a whitish part covered by a very sweet viscous substance, and whose interior has the dark cocoa that is known worldwide.
It is possible to consume only the white substance that surrounds the cocoa bean, but you can also chew everything, including what is inside, however, the dark part is very bitter and does not resemble the chocolate that we all know.
Cocoa brownie with flaxseed
For this recipe you will need: 2 teaspoons of stevia; 1 cup of flaxseed meal; 4 eggs; 6 tablespoons of margarine without salt; 1 1/4 cup of cocoa powder (150 g); 6 tablespoons of whole wheat flour.
Then you have to melt the butter in a bain-marie, add the cocoa and stir until you get a homogeneous mixture.
In another container you should beat the egg whites until stiff, add the yolks and the muscovado sugar, continue beating until the mixture becomes clearer. Incorporate cocoa, wheat and flaxseed in an enveloping way.
Preheat the oven to 230ºC. Place the mixture on the tray lined with parchment paper, bake for 20 minutes. The surface of the brownie should be dry on the outside and moist on the inside.
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