Almond Flour Brownies

Just a warning: there will be three almond flour recipes posted here during the next few weeks. Not that I’ve suddenly gone gluten-free or that I’ve given up spelt flour. But I’ve had to accept a few hard realities: mama loves her sweets, and no matter how I try to fully wean myself off it’s not happening yet. But mama also loves her whole foods and her penchant toward healthful eating. Those Tim Tams, while delicious and who doesn’t love a Tim Tam?, are full of processed goodies both recognizable and not. Sometimes eating brownies made with almond flour and unrefined sweeteners is the way to go.

To be honest, I’ve been sitting on a few posts lately and have been wanting to get to them to a publishable state but life has gotten in the way a little bit. We finally got our household shipment and have been happily setting up our house. The three ladies of the household have had a lingering cold – though have been trying to get out and about to take advantage of this lovely winter weather and fresh air when possible – and Sierra’s been on school holidays. I.e. not much free time to write. But things are good. The sky is blue and dotted with the puffiest white clouds, the eucalyptus trees are beautiful in silhouette (and remind us of home/California), and we are experiencing the fireiest, most intense pink/purple sunsets best viewed from our brown couch in our front room out of the big window.

I prefer all of these activities to be accompanied by a plate of these rich, fudgey brownies, but that’s neither here nor there.

Brownies, inspired by King Arthur Flour

The “>maca powder is optional but I like to think it’s doing some good! Inspired by my friend Katie’s almond flour chocolate chip cookies which calls for a teaspoon of maca, I’ve been stirring a heaping teaspoon into all of my baked goods. The chopped chocolate is also listed as optional but I highly recommend.

Makes about 16 brownies.

5 tablespoons pear or apple sauce
1/4 cup coconut sugar
1/4 cup pure maple syrup
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup unsweetened cocoa powder, Dutch-process or natural
2 large eggs
1 1/2 cups almond flour
1 teaspoon baking powder
1 teaspoon maca powder (optional)
Handful of chopped bittersweet chocolate (optional)

Heat the oven to 350°F. Grease an 8″ square at least 2″ deep and line the bottom with parchment.

In a medium-sized bowl, whisk together the pear sauce, coconut sugar, maple syrup, salt, vanilla, cocoa, and eggs.

Stir in the almond flour, baking powder, and maca if using. Stir in the chocolate if using and stir well to combine.

Pour the batter into the prepared pan, spreading it to the edges.

Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage. [/print_this]