Brownies à la farine d'amande (petite quantité, sans gluten, sans sucre raffiné)

Ces Brownies à la farine d'amande are a small-batch, gluten-free, refined-sugar-free chocolate dessert ready in under 30 minutes for 7g of protein and 4.5g of fiber per square!

Table des matières

+ Afficher plus- Afficher moins

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps and baking tips!

Brownies à la farine d'amande

Ces Brownies à la farine d'amande are a small-batch, gluten-free, refined-sugar-free chocolate dessert ready in under 30 minutes for 7g of protein and 4.5g of fiber per square!

5 à partir de 4 votes

Impressions hors ligne Évaluation Enregistrer Sauvés!

Partager sur Facebook Pin Enregistrer dans l'e-mail

Temps de préparation: 10 minutes min

Temps de cuisson: 18 minutes min

Temps total: 28 minutes min

Plat: Pour le dessert

Cuisine: Américaine

Portions: 6 portions

Calories: 212.7 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

1x2x3x

Ingrédients

US coutumier - Métrique

• ▢ 1 ½ tasses Farine d'amande - (remarque 1)
• ▢ 2 Cuillères à café farine de lin
• ▢ ¼ tasse Poudre de cacao sans sucre
• ▢ ½ cuillère à café La levure chimique
• ▢ ⅓ tasse de sirop d'érable - (remarque 2)
• ▢ 2 Cuillères à soupe Huile de coco fondue - J'utilise de l'huile de coco raffinée pour éviter le goût de la noix de coco (note 3).
• ▢ 2 Cuillères à soupe Lait d'amande - tiède (note 4)
• ▢ 4 Cuillères à soupe Pépites de chocolat noir

Optional – for sweeter brownies

• ▢ ¼ tasse Sucre de noix de coco

Instructions de Pose et d'Entretien

• Preheat the oven to 350°F (180°C). Line a 6-inch square brownie pan with parchment paper, keeping some pieces of paper hanging on both sides to easily unmold the brownie later. Lightly oil with oil spray. Set aside.
• In a mixing bowl, whisk almond flour, flaxmeal, cocoa powder, baking powder, and coconut sugar if you like very sweet brownies.
• Add the remaining ingredients: maple syrup, melted coconut oil, and lukewarm almond milk.
• Stir with a rubber spatula until it forms a consistent, thick, and sticky brownie batter.
• Fold in chocolate chips, and stir to incorporate if you like.
• Press the batter into the prepared pan and press into a single layer. Since the batter is sticky, I like to use a lightly oiled piece of parchment paper, press it onto the dough with the oiled side to the batter, and use the back of a spoon to evenly press it into a smooth layer. Peel off the piece of parchment paper you used to press the batter and discard.
• Bake the brownies for 18-22 minutes at 350°F (180°C) until dry on top.
• Remove the brownies from the oven, sprinkle a few chocolate chips on top if you like, they will melt in and add more chocolate flavors.
• Let them cool down for 15 minutes in the pan without touching them at all, then lift the pieces of hanging parchment paper to transfer to a cooling rack for 30 minutes.
• Slice into 6 small squares.

Remarques

Remarques 1: You can use oat flour, but because oat flour contains more fiber, you will need more almond milk to create a smooth brownie batter. 

Remarques 2Tous les édulcorants liquides, comme le sirop d'agave, le sirop de dattes ou le nectar de noix de coco, conviennent.

Remarques 3L'huile de coco non raffinée donnera un goût de noix de coco à la pâte. Si vous n'aimez pas ça, utilisez de l'huile de coco raffinée ou une autre huile au goût neutre. Vous pouvez aussi utiliser du beurre végétal fondu.

Remarques 4N'importe quel lait convient pour cette recette. Assurez-vous simplement qu'il ne soit pas froid (provenant du réfrigérateur), sinon l'huile de coco se solidifiera et des grumeaux d'huile se formeront dans la pâte.

Stockage : Store in the fridge in an airtight container for up to 4 days or freeze them for up to 3 months.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Partager sur Facebook Recette Pin

Alimentation

Servir: 1serving (from 6) | Calories: 212.7kcal | Glucides: 9.1g | Protéine: 6.8g | Graisse: 19.3g | Gras saturé: 5.1g | Graisses polyinsaturées: 0.3g | Gras monoinsaturés: 0.5g | Sodium: 42.9mg | Potassium: 62.5mg | Fibre: 4.5g | Sucre: 1.7g | Vitamine C: 0.003mg | Calcium: 91.9mg | Fer à repasser: 1.6mg | Magnésium: 20.8mg | Phosphore: 37.9mg | Zinc: 0.3mg

Ingrédients et substitutions

You only need a few base ingredients for this recipe. Here’s how to pick them.

• Farine d'amande – This gluten-free flour provides the main structure for the brownies. Oat flour can also be used, but you might need to add more almond milk to achieve the right consistency due to its higher fiber content.
• farine de lin – This acts as a binder in the recipe, helping to hold the brownies together. Ground chia seeds also work for this purpose.
• Poudre de cacao sans sucre – It delivers the rich chocolate flavor of the brownies.  
• La levure chimique – This leavening agent helps the brownies rise and become slightly airy.
• de sirop d'érable – This liquid sweetener adds moisture and sweetness. Agave syrup, date syrup, or coconut nectar also work.
• Huile de coco fondue – It contributes to the moistness and texture of the brownies. I recommend refined coconut oil for a neutral flavor, but other low-flavor oils or melted plant-based butter can also be used.
• Lait d'amande – This liquid helps create a smooth batter. Any milk will work, but it should be lukewarm to prevent the coconut oil from solidifying.
• Pépites de chocolat noir – These add extra chocolate richness. For a lower sugar option, you can swap them for chopped walnuts or pecans or just use sugar-free chocolate chips.  
• Sucre de noix de coco – This optional ingredient can be added for sweeter brownies.  

Conseils de pâtisserie de Carine

Let me share a few tips for perfect brownies.

• Ajuster la douceur – Add the coconut sugar if you prefer a sweeter brownie. The maple syrup and chocolate chips alone offer a less sweet option.
• Nutty Variation – For a lower sugar alternative to chocolate chips, use chopped walnuts or pecans.
• Chia Seed Binder – If you prefer, you can substitute flaxmeal with ground chia seeds as a binder.
• Cool for Firmness – Allow the brownies to cool in the pan before transferring them to a cooling rack to help them firm up nicely.
• Texture fondante – Refrigerating the brownies will result in an ultra-fudgy texture.
• Use Correct Pan Size – Use a 6-inch square pan or a 9×6-inch loaf pan. This recipe is for a small batch and will not work well in a larger 8-inch pan unless you double the quantities.

Plus de recettes de brownies

Brownies aux dattes

Brownies aux courgettes

Brownies à la patate douce

Brownies au chocolat et aux pois chiches