Thursday, March 22, 2012
Almond meal brownies
My husband loves sweets but it is hard to make something just for him since our 6 year old grandson is always around and always wondering how I could possibly make a dessert he can't eat.
This recipe satisfies them both. It is not a vegan recipe since it has egg whites, but it does contain maple syrup as the sweetener which doesn't raise one's glycemic index quite like other sweeteners. Great for someone who needs to stay away from sugars that feed yeast, the reason our little one can't eat most regular treats or desserts.
This recipe everyone enjoys.
I have doubled the recipe for an iced birthday cake that is delicious with a 7 minute frosting. This is definitely gluten-free, high in protein rather than just carbs and my husband asks for it all the time.
Here it is. My daughter adapted to it our taste from a Bob's Red Mill recipe. It is not cheap because you are using ground almonds for the main ingredient.
Almond Meal Brownies
1/2 heaping cup cocoa
3 tablespoons corn starch
3/4 cup almond meal flour (you can use almonds that are very finely ground in a food processor)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted (use canola oil, if you are allergic to dairy)
3/4 cup maple syrup
3 egg whites
1 teaspoon vanilla flavoring
Heat the oven to 350 degrees.
In a mixing bowl, put the cocoa, corn starch, almond flour, baking powder and salt. Blend with wire whisk.
Pour in the wet ingredients -- melted butter, maple syrup, egg whites and vanilla flavoring.
Mix together with the whisk until well blended. Pour into a greased square 9 inch pan. We used a stone ware pan. Though it is oblong, it works well on this recipe because it keeps the edges from turning too brown.
Bake for 20 to 25 minutes at 350 degrees. Don't overcook. Brownies aren't good when they are scorched. The top should be firm and the edges should not be browned.