Imagine my delight when I discovered that Dr. Campbell-McBride had decreed that cocoa powder was OK for us advanced GAPSters. Then imagine my sadness when I discovered that there were zero decent almond flour brownie recipes out there on the internet. Of course I had to fill the void. Some things are worth a little trial and error! I believe I have finally got it right. These babies could definitely give the old gluten-laden variety a run for their money. I made these today, and there is one left (only because I don't think anyone else realizes it!).
These make a dense, moist, chewy, chocolaty brownie.
So here it is in all it's simple glory :)
Almond Flour Brownies
Ingredients:
These make a dense, moist, chewy, chocolaty brownie.
So here it is in all it's simple glory :)
Almond Flour Brownies
Ingredients:
- 2/3 cup honey
- 1/2 cup melted butter or coconut oil
- 1 Tbsp. vanilla extract
- 3 eggs
- 1 cup almond flour
- 1/2 cup cocoa (I used raw cacao)
- 1/4 tsp. baking soda (this can be omitted)
- 1/4 tsp. sea salt (omit if using salted butter)
Directions:
Heat oven to 350 degrees F. Mix honey, butter, vanilla and eggs until smooth. (If omitting baking soda, beat eggs until foamy before adding in other wet ingredients.) Add almond flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.
Cool on a wire rack at least until sides pull away from the edge of the pan before cutting.