I am so excited to share these almond recipes with you!
As you might remember, I have teamed up with the Almond Board of California to create a number of new recipes that integrate different almond forms around the theme of skinny-ing up your comfort food. This means I took a bunch of my favorite cold weather/childhood recipes, remade them with ingredients like almonds, making them healthful and relatively low in calories.
In fact, all of the meal recipes that I developed (breakfast, lunch and dinner) have 365 calories or less per serving and the desserts and snacks have 250 calories or less. And, even better, all of my recipes are made with wholesome ingredients””no fake stuff””so you can enjoy them to their fullest without worrying about what you’re consuming.
Without further ado, here is my first recipe: Gluten-Free Almond Brownies!
I absolutely love these brownies””and they’re the real deal: moist, fudge-y, and, oh, so chocolate-y. You won’t even know they’re a “skinny” version of the original. Mal even raved about them, and he’s not someone who typically enjoys healthy-tasting baked goods, if you know what I mean. But, seriously, these brownies will wow you. I promise!
For those of you who are avoiding gluten in your diet, these brownies are naturally gluten-free since they’re made with almond flour instead of all-purpose flour. Additionally, the almond flour and chopped whole natural almonds provide satisfying protein and fats (6 g of protein, 13 g of unsaturated fat and only 1 g of saturated fat per ounce), which won’t leave you searching for another treat just a short while later.
I hope you love these brownies as much as I do! Enjoy!
- 2 tablespoons butter, softened
- 1/2 cup sugar
- 1 egg
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup chopped whole natural almonds
- 1/4 cup dark chocolate chips
- More almonds for garnish
Preheat oven to 350 degrees F.
Cream together butter and sugar in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla. In another bowl, whisk together almond flour, cocoa powder, sea salt and baking powder. Add to butter mixture and blend just until mixed. Stir in chopped almonds and chocolate chips.
Coat an 8” X 8” baking pan with non-sticking cooking spray.
Pour batter into prepared pan and spread evenly.
Bake for 30-35 minutes.
Remove from oven and allow to cool slightly before slicing and serving. Garnish with more chopped almonds or with sliced almonds, toasted.
I created this recipe for the Almond Board of California; check out my other delicious, comfort food remake recipes here: Almonds.com/TinaHaupert.