No added sugar and gluten-free, these brownies sort out a chocolate craving in a complete new, minimally candy approach. Substitute the nut butter of your selection, and know it’s also possible to sweeten them with three puréed, pitted dates (whirl in a meals processor with the eggs) or three tablespoons (44 ml) of honey, maple syrup or different sweetener.
Candy Potato Brownies
- 1 medium candy potato
- 2 eggs
- half cup (118 ml) almond butter
- half teaspoon (2.5 ml) vanilla extract
- 1/three cup (79 ml) almond meal (finely floor almonds)
- 1/three cup (79 ml) unsweetened cocoa powder
- 1/four teaspoon (1.2 ml) baking soda
- 1/Eight teaspoon (.60 ml) salt
- 1/four cup (59 ml) cacao nibs, mini chocolate chips or chopped nuts (non-obligatory)
Preheat oven to 425°F. Wrap the candy potato in foil and roast till tender, about 30 minutes. Let cool. Peel and mash — it is best to have about 1 cup of mashed candy potato.
Scale back oven to 350°F.
In a medium bowl, whisk eggs. Add candy potato, almond butter and vanilla. Stir to mix.
Add almond meal, cocoa powder, baking soda and salt. Stir till simply mixed.
Coat an Eight-by-Eight baking pan with cooking spray. Dump batter into the pan; will probably be thick, so use a spatula to unfold it evenly. Sprinkle with cacao nibs, chocolate chips or nuts, for those who like.
Bake till set and beginning to draw back from the sides, 20–25 minutes.
Let cool no less than 10 minutes earlier than slicing into 16 items.
Serves: 16 | Serving Measurement: 1 brownie
Per serving: Energy: 83; Whole Fats: 7g; Saturated Fats: 1g; Monounsaturated Fats: 6g; Ldl cholesterol: 23mg; Sodium: 72mg; Carbohydrate: 5g; Dietary Fiber: 2g; Sugar: 2g; Protein: 4g
Diet Bonus: Potassium: 185mg; Iron: 6%; Vitamin A: 24%; Vitamin C: zero%; Calcium: 6%
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