Almond Meal Pulp and Avocado Brownies

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.

INGREDIENTS

¾ cup almond meal

2 tblspn cocoa powder

3 eggs, beaten

¼ cup erthyritol (or sugar substitute of your choice)

¼ cup avocado, mashed

2 tblspn cream

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

25g dark chocolate

¼ tspn salt

½ tspn baking powder

1 tblspn vanilla essence

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