Menu Notes:
- This was originally a recipe for gluten-free brownies on a blog called "Elfie's Edibles". I substituted stevia for sugar, tweaked a bit, and came up with the following recipe, which is low in both carbs and sugar but loaded with chocolate.
- I have identified a delicious dark chocolate sweetened with stevia, which I ordered online from Coco Polo. I made the brownies with this chocolate and they were the best and tastiest batch so far.
- 170 g (or 6 oz) of unsalted butter
- 2 bars of 70% dark chocolate, or approximately 200 g (7 oz)
- 3 eggs
- 5 ml (or 1 teaspoon) of pure vanilla extract
- Stevia equivalent to 50 g (or ¼ cup) of sugar
- 90 g (or ¾ cup) of finely ground almond flour
- A pinch (or ⅛ teaspoon) of baking soda
- 1.5 g (or ¼ teaspoon) of salt
- First clarify the butter by heating over the lowest heat for about half and hour, or until the milk solids have separated out from the fat.
- Skim the floating solids off the top and, while it is still warm, filter the remaining butter into a bowl to remove solids that are on the bottom of the pan. I use unscented, ultra-soft toilet paper for the filter; it has just the right pore size.
- Heat the oven to 160°C (or 325°F).
- If necessary, butter or oil two mini muffin pans, or set out about 40 mini muffin paper baking cups.
- Break one of the chocolate bars into small pieces for melting.
- Cut the other chocolate bar into very small pieces to make chocolate chips.
- Break the eggs into a bowl and whisk them lightly with the vanilla and the stevia.
- Place the almond flour into a bowl, and mix it well with the salt and baking soda.
- Melt the larger pieces of chocolate in the still-warm clarified butter, stirring until all have dissolved.
- Mix together the egg mixture and the chocolate-butter mixture and stir vigorously until it becomes viscous.
- Add the almond flour mixture and stir until it is thoroughly incorporated.
- Fold in the prepared chocolate chips.
- Fill each mini muffin cup almost to the top with brownie mixture.
- Bake the muffins for 15 to 20 minutes, testing for doneness with a fine bamboo skewer or a toothpick.
- Allow the brownies to cool before removing them from muffin pans.
Gluten-free bakers often make use of high glycemic index flours such as rice flour, tapioca flour, potato flour. I was so happy to find a recipe that worked using almond flour instead. It does not have the bitterness of chick pea flour, which completely ruined my attempt to make anicini a few months ago. I am ready to find out how many other ways I can work with this almond flour.
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