I'd had some Valentine's-themed recipes open in tabs for a few days and finally decided that mustering up the energy to make some would be worth it - and I was right!
Starting from Lexie's Kitchen and her source at the classic Elana's Pantry, and with allowances for what I had in the house, I came up with this recipe for grain-free brownies that are not stunningly sweet - just right for serving in a puddle of raspberry coulis. Whipped cream or vanilla ice cream optional for dairy-doers.
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| Grain-free almond butter brownies in hot raspberry coulis |
1 c creamy white almond butter
2 eggs
1 tsp vanilla extract
½ c cacao powder (I had to split it with carob - still works)
½ tsp sea salt
1 tsp baking soda
1/2 c hazelnut meal
1/3 c coconut flour
Pour water over dates, allow to soften, then blend. Blend all ingredients, then fold in chocolate chips (optional)
Pour batter into greased 9x9" dish
Bake at 325° for 30 minutes
Note that I forgot the baking soda (it's my own recipe; how did I manage that!?) and included the zest of one orange because I adore citrus in baking. Make it your own, and let me know how it goes!
My Mother In Law just found out she's Gluten intolerant. I will make these for her! Is Almond Butter outrageously expensive there like here?
ReplyDeleteStunningly. Especially since I buy the "white" stuff, meaning the skins were removed before grinding. It's my nod to the issue of using unsoaked nuts with their antinutrients.
DeleteThe original recipe called for 2 cups, but I only had 1 (scant) and would frankly balk at using up that much in one recipe anyhow.
Best wishes to your MIL as she makes the transition. I've honestly found it easier (which a lot of people find hard to believe) to just skip grains altogether than search for GF workarounds.