mga ito Brownies na may Harina ng Almond 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!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps and baking tips!
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Brownies na may Harina ng Almond
mga ito Brownies na may Harina ng Almond 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!
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Servings: 6 ihahatid
Mga Calorie: 212.7 kcal
Ingredients
- 1 ½ tasa Flour ng Almond - (tala 1)
- 2 kutsarita Flaxmeal
- ¼ tasa Unsweetened kakaw pulbos
- ½ kutsarita Paghurno Powder
- ⅓ tasa Maple syrup - (tala 2)
- 2 tablespoons Natunaw na Langis ng Niyog - Gumagamit ako ng pinong langis ng niyog para maiwasan ang lasa ng niyog (tala 3)
- 2 tablespoons Almond Milk - maligamgam (tala 4)
- 4 tablespoons Maitim na Tsokolate Chips
Optional – for sweeter brownies
- ¼ tasa Asukal ng niyog
tagubilin
- 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.
Mga Tala
Tandaan 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.
Tandaan 2Puwede ang anumang likidong pampatamis tulad ng agave syrup, date syrup, o coconut nectar.
Tandaan 3Ang hindi pinong langis ng niyog ay magdaragdag ng lasa ng niyog sa batter. Kung hindi mo gusto ang ideyang ito, gumamit ng pinong langis ng niyog o ibang langis na may mababang lasa. Maaari ka ring gumamit ng tinunaw na mantikilya na nakabase sa halaman.
Tandaan 4Kahit anong gatas ay puwede sa resipe na ito. Siguraduhin lang na ang gatas ay hindi malamig sa refrigerator, dahil kung hindi ay titigas ang langis ng niyog, na mabubuo ang mga bukol-bukol na mantika sa batter.
Imbakan: Store in the fridge in an airtight container for up to 4 days or freeze them for up to 3 months.
Pagkain
Paglilingkod: 1serving (from 6) | Mga Calorie: 212.7kcal | Carbohydrates: 9.1g | Protina: 6.8g | Taba: 19.3g | Saturated fat: 5.1g | Polyunsaturated Fat: 0.3g | Monounsaturated na taba: 0.5g | Sosa: 42.9mg | Potassium: 62.5mg | Hibla: 4.5g | Asukal: 1.7g | Bitamina C: 0.003mg | Calcium: 91.9mg | Iron: 1.6mg | magnesiyo: 20.8mg | Posporus: 37.9mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need a few base ingredients for this recipe. Here’s how to pick them.
- Flour ng Almond – 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.
- Flaxmeal – This acts as a binder in the recipe, helping to hold the brownies together. Ground chia seeds also work for this purpose.
- Unsweetened kakaw pulbos – It delivers the rich chocolate flavor of the brownies.
- Paghurno Powder – This leavening agent helps the brownies rise and become slightly airy.
- Maple syrup – This liquid sweetener adds moisture and sweetness. Agave syrup, date syrup, or coconut nectar also work.
- Natunaw na Langis ng Niyog – 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.
- Almond Milk – This liquid helps create a smooth batter. Any milk will work, but it should be lukewarm to prevent the coconut oil from solidifying.
- Maitim na Tsokolate Chips – 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.
- Asukal ng niyog – This optional ingredient can be added for sweeter brownies.
Mga Tip sa Pagbe-bake ni Carine
Let me share a few tips for perfect brownies.
- Ayusin ang Tamis – 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.
- Malagkit na Tekstura – 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.
Brownies na may Almond Flour (Maliit na Batch, Walang Gluten, Walang Refined Sugar)
Why state “No Refined Sugar” in your recipe? Coconut sugar is refined sugar at heart, so why put it in the recipe? Misleading! Other than that ingredient, it’s a good recipe.
No, coconut sugar is not a refined sugar. It is considered a minimally processed, unrefined sugar. Unlike refined sugars, which undergo extensive processing, coconut sugar is made by simply extracting and crystallizing the sap of the coconut palm. While it is still a form of sugar and should be consumed in moderation, it does retain some nutrients and has a lower glycemic index than refined sugar, which can be beneficial for blood sugar management. This said, you can use other unrefined granulated sweetener like Turbinado Sugar, Demerara Sugar, muscovado Sugar, Jaggery, Panela.
Question: Do you really mean 1/3 Tablespoons of maple syrup? It doesn’t seem like enough! Do you maybe mean 3 tablespoons?
I am so happy you spotted the mistake, it’s 1/3 cup! I corrected the recipe.