Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Almond Meal Pulp and Avocado Brownies

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The left over almond meal when I make almond milk presented me with a challenge as I did not want to throw it out.    I will not speak of the crackers I tried for fear of the reoccurring nightmares.   I did finally  make a lovely version of falafel though and also a delicious, moist brownie.   I am currently having a love affair with avocados and used them in this brownie recipe instead of butter.  The result is a soft, moist brownie.  You could use melted butter or coconut oil instead.   A tasty and healthy way to use the almond meal.

 

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INGREDIENTS

3/4 cup almond meal

2 tblspn cocoa powder

3 eggs, beaten

1/4 cup erthyritol (or sugar substitute of your choice)

1/4 cup avocado, mashed

2 tblspn cream

2 tblspn coconut milk (you could use almond milk too)

25g dark chocolate

1/4 tspn salt

1/2 tspn baking powder

1 tblspn vanilla essence

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METHOD

  •  Preheat the oven to 180C/350F degrees
  • Mix the almond meal, cocoa powder, erthyritol, baking powder and salt in a bowl.
  • Melt the chocolate in a bain marie over simmering water.
  • Add the avocado, cream, eggs, coconut milk and vanilla to the melted chocolate.
  • Combine the dry and wet ingredients and blend well.
  • Pour into a brownie or cake tin and bake for 20-25 minutes.
  • Eat and enjoy!

Serves 10-12 brownies

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2 Comments

  • Reply
    tannngl
    May 13, 2014 at 10:16 am

    Will try these! LOVE CHOCOLATE!

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