Sunday, September 14, 2014

Gluten-free fudgy mint brownies and a giveaway


This is the week I celebrate my friend Nicole at Prevention RD. In my previous post, I baked one-bowl basic blondies for her virtual baby shower to welcome Baby Shea. Nicole has just published her second cookbook that is titled Prevention RD's Cooking and Baking with Almond Flour, which is great for those who are gluten-free or know people who are gluten-free.

Nicole's cookbook includes chapters on breakfasts, sides, starters, entrees, quick breads/muffins and desserts. Naturally, I skipped ahead to the dessert chapter, but the other chapters had some wonderful-looking recipes as well. The one thing that caught my eye were her fudgy mint brownies.

Instead of using flour, Nicole replaces it with almond flour. She also replaced butter with coconut oil and honey to help bind the brownies together (and give it a nice sweet and subtle coconut flavor). The brownies were good and had a slightly grittier texture than regular brownies, so if that isn't your cup of tea, you can always sift your almond meal/flour to remove larger chunks of almonds. The mint flavor was good, and I would recommend increasing the amount if you are a mint fiend like me. All in all, I enjoyed these brownies and would serve these to a gluten-free friend. In fact, one of the skating moms (who is gluten-free) tried one and said that she loved me. Ha!

And finally, onto the giveaway! One lucky winner will receive a copy of Nicole's cookbook, Prevention RD's Cooking and Baking with Almond Flour. All you have to do is enter via the Rafflecopter widget below. Please be patient, as sometimes it is slow to load. Good luck!

a Rafflecopter giveaway  

Gluten-free fudgy mint brownies
  • 1 and 1/4 cups almond flour (I used Trader Joe's almond meal)
  • 1/4 cup unsweetened cocoa powder (I used Hershey's Special Dark)
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup honey
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon mint extract
  • 1/2 cup dark chocolate chips
Directions
Preheat your oven to 350 degrees F.

Generously grease (and/or line) an 8"x8" baking pan. I used a silicone pan and did not grease or line it.

In a medium-sized bowl, whisk together the almond flour, cocoa powder and salt.  Set aside.

In a separate medium-sized bowl, mix together the egg, coconut oil and honey until well incorporated. Add in the mint extract and mix well.

Pour the egg mixture into the bowl with the dry ingredients and mix until just incorporated. Gently fold in the chocolate chips using a rubber spatula.

Transfer the batter into your prepared baking pan and smooth the top with a spatula.

Bake in your preheated oven for 25-30 minutes.

Allow the pan to cool completely, then place in the refrigerator for at least 1 hour before cutting and serving.

Brownies are best served cold and should be stored in an airtight container in the refrigerator and will keep for several days.

Yield: About 16 brownies

Source: Prevention RD's Cooking and Baking with Almond Flour, by Nicole Morrissey

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