Brownies con farina di mandorle (produzione limitata, senza glutine, senza zucchero raffinato)

Alcuni degli Brownies alla farina di mandorle 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!

Sommario

+ Visualizza altro- Visualizza meno

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

Brownies alla farina di mandorle

Alcuni degli Brownies alla farina di mandorle 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 da 4 voti

Stampa Review Salva Salvato!

Condividi su Facebook Pin Salva nell'e-mail

Tempo di preparazione: 10 verbale min

Tempo di cuocere: 18 verbale min

Tempo totale: 28 verbale min

Corso: Dessert

cucina: americano

Dosi: 6 porzioni

Calorie: 212.7 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 1 tazza Farina di mandorle - (nota 1)
• ▢ 2 cucchiaini Farina di semi di lino
• ▢ ¼ bicchiere Cacao in polvere non zuccherato
• ▢ ½ cucchiaino da tè Lievito in polvere
• ▢ ⅓ bicchiere Sciroppo d'acero - (nota 2)
• ▢ 2 cucchiai Olio di cocco fuso - Utilizzo olio di cocco raffinato per evitare il sapore di cocco (nota 3).
• ▢ 2 cucchiai Latte di mandorla - tiepido (nota 4)
• ▢ 4 cucchiai Gocce Di Cioccolato Fondente

Optional – for sweeter brownies

• ▢ ¼ bicchiere Zucchero Di Cocco

Istruzioni

• 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.

Note

Note 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. 

Note 2Qualsiasi dolcificante liquido, come sciroppo d'agave, sciroppo di datteri o nettare di cocco, va bene.

Note 3L'olio di cocco non raffinato conferirà all'impasto un sapore di cocco. Se questo non ti piace, puoi usare olio di cocco raffinato o un altro olio dal sapore delicato. In alternativa, puoi usare burro vegetale fuso.

Note 4Per questa ricetta va bene qualsiasi tipo di latte. Assicuratevi solo che non sia freddo di frigorifero, altrimenti l'olio di cocco si solidificherà, formando grumi nell'impasto.

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

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Condividi su Facebook Ricetta Pino

Alimentazione

Servendo: 1serving (from 6) | Calorie: 212.7kcal | Carboidrati: 9.1g | Proteine: 6.8g | Grasso: 19.3g | Grassi saturi: 5.1g | Grassi polinsaturi: 0.3g | Grasso monoinsaturo: 0.5g | Sodio: 42.9mg | Potassio: 62.5mg | Fibra: 4.5g | Zucchero: 1.7g | Vitamina C: 0.003mg | Calcio: 91.9mg | Ferro: 1.6mg | Magnesio: 20.8mg | fosforo: 37.9mg | zinco: 0.3mg

Ingredienti e sostituzioni

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

• Farina di mandorle – 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.
• Farina di semi di lino – This acts as a binder in the recipe, helping to hold the brownies together. Ground chia seeds also work for this purpose.
• Cacao in polvere non zuccherato – It delivers the rich chocolate flavor of the brownies.  
• Lievito in polvere – This leavening agent helps the brownies rise and become slightly airy.
• Sciroppo d'acero – This liquid sweetener adds moisture and sweetness. Agave syrup, date syrup, or coconut nectar also work.
• Olio di cocco fuso – 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.
• Latte di mandorla – This liquid helps create a smooth batter. Any milk will work, but it should be lukewarm to prevent the coconut oil from solidifying.
• Gocce Di Cioccolato Fondente – 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.  
• Zucchero Di Cocco – This optional ingredient can be added for sweeter brownies.  

I consigli di Carine per la pasticceria

Let me share a few tips for perfect brownies.

• Regola la dolcezza – 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.
• Consistenza fondente – 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.

Altre ricette di brownie

Brownies ai datteri

Brownies di zucchine

Brownies di patate dolci

Brownies al cioccolato e ceci