Almond Ripple Gluten Free Brownies
These gluten free brownies would make the perfect Valentines tray bae bake for your significant other. Or yourself because who needs a partner to enjoy cake?
As a chocoholic, I love brownies. But ever since I switched to a Paleo based whole food diet, my quest for the perfect brownies was never quite satisfied. They were always a little too something: dry, crumbly, oily. But now I can confidently say “my quest is over!!” I have finally managed to bake a healthy brownie that tastes divine, holds it shape, and doesn’t make me bloat up like a balloon.
I know when a bake is a success, because not only do I love it but the rest of my family (who eat standard shop bought bakes) love it too. They hoovered the almond ripple brownie batch up in a couple of days, not even a crumb was left!
These gluten free brownies with an almond butter ripple top are super easy to make. I don’t know about you but I can’t be doing with having multiple bowls on the go. Who wants extra washing up? Not me. With these brownies you only need one bowl and the will power to not eat the entire batter.
Why Do Gluten Free Brownies Fall Apart?
Gluten provided elasticity so gluten free bakes lack elasticity which is why they often crumble or fall aprt. Some people find xanthum gum helpful in mimicking the gluten elasticity. Chill times, baking temperatures, and dry to wet ingredients ratios also play a role in how well your bake holds together.
What Can I Replace Flour With In Gluten Free Browines?
I find the best gluten free flours for baking to be nut flours like almond/ tigernut/ chestnut, buckwheat flour, rice flour, coconut flour, or oat flour (just blend gluten free oats until fine).
Feel totally free to experiment and get creative in kitchen. I am all for finding what works best for you in terms of health. Not only figuring out a diet that you thrive off of, but feeling confident to adapt recipes to suit your taste. So, if you prefer pecans to almonds, or peanut butter to almond butter, or a little more sugar, then go for it!
You can enjoy these brownies on their own, with a dollop of yogurt (pictured is nush strawberry), a scoop of coconut ice cream, banana nice cream, date toffee sauce or heated with melted dark chocolate. Ok, I’m salivating now, anyone else?
Thank you to Buy Whole Foods Online for supplying the ingredients for me to be able to make and share these triumphant brownies. Use code 14096390 for 5% off at Buy Whole Foods.
Ingredients
¾ cup cacao powder
¼ cup + 3 tbsp coconut sugar
¼ cup coconut oil
Pinch Himalayan pink salt
6 tbsp almond milk
1/2 tsp vanilla extract / power / 1 vanilla pod
3 eggs
¾ cup tigernut flour
½ tsp baking powder
Handful flaked almonds
Few tbsp almond butter for the top
Method
- Preheat the oven to 180°c. Line a baking tray (use a little coconut oil & a dusting of flour to stop sticking)
- Add the cacao, sugar, oil, salt, milk, vanilla, and eggs to a bowl, mix to combine.
- Add in the flour, baking powder, almonds and mix.
- Transfer to a baking tray and spread out to an even layer.
- Dollop on a few tbsp of almond butter. Use a spatula or your finger to ripple the almond butter and the brownie mix together.
- Bake for approx. 20 mins or until a skewer comes out clean.
- Store in an airtight container and eat within 5 days. Or freeze for whenever you fancy.
