It’s baking season, I’ve shared some pumpkin spice baking recipes, but I was missing some chocolate. So brownies are the perfect treat to satisfy that chocolate craving on a cold autumn afternoon. They’re perfect to make with kids too, my daughter was a big fan of making these. This recipe is so easy to prepare and doesn’t require too many ingredients.
1 cup almond flour
1/4 cup raw cacao powder
1/2 brown granulated erythritol (white is fine too)
1 tsp baking powder
1/2 tsp Himalayan salt
1/3 cup melted coconut oil
3 tbs water
1 tsp vanilla extract
Preheat the oven to 350F.
Line parchment paper in a square 8 inch pan.
In a large bowl, mix the dry ingredients: almond flour, cacao powder, erythritol, baking powder and salt.
In a small bowl, add the wet ingredients (coconut oil, water, eggs and vanilla extract) and mix.
Add the wet ingredients to the dry ingredients, and mix until you have a smooth batter.
Spread the batter evenly in the pan and bake for 10-20 minutes in the oven. The longer you bake the brownies, the less gooey they will be. So check once in a while to have the desired consistency.
Let cool down and take the complete cake out of the pan with the parchment paper.
Last year around this time I shared this recipe before. I love fall, and with fall come pumpkins. This year I decided to prepare this bread with butternut squash puree instead of pumpkin puree. For the reason being that butternut squash has a lower *glycemic index (51) than pumpkin (75).
This recipe contains cinnamon and I personally don’t like cinnamon, but my husband and daughter like it, so I added some pumpkin spice to it. This also means I don’t eat this bread, haha. But is does make the house smell really great, and I enjoy watching them savour the bread.
* The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.
I’ve recently bought these dark chocolate baking chips from Lily’s and just wanted to try them out right away, so I made these cookies and I have to say, they taste pretty amazing! Plus they are so easy and fast to prepare.
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This recipe takes about 5 minutes to prepare and 15 minutes to cook.This recipe will give you 6-8 cookies.