Maple-Roasted Nut Butter Brownies
Need a gluten free, dairy free, and fodmap friendly hor d'oeuvre? Maple-Roasted Nut Butter Brownies could be an awesome recipe to try. One portion of this dish contains roughly 7g of protein, 21g of fat, and a total of 293 calories. For 89 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 16. 57 people found this recipe to be tasty and satisfying. Head to the store and pick up oat flour, cocoa powder, coconut sugar, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Coconut And Berries. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Similar recipes include Maple Macadamia Nut Butter, Maple Cinnamon Mixed Nut Butter, and Roasted Pears with Maple Nut Mascarpone Filling.
Servings: 16
Ingredients:
1 1/2 C (155g) Sieved Almond meal*
1/4 C (60ml) Almond milk
1/4 tsp Baking soda
1 tsp Coarse sea salt
1/2 C (60g) Cocoa powder
6 Tbsp (80g) Coconut oil
1 C (150g) Coconut sugar, ground*
75 g 2.5oz Dark chocolate (70% cocoa solids) + Approx 25g 1oz for topping
4 tsp Ground flax + 3 Tbsp Water
1/2 Tbsp Instant coffee (optional)
1 Tbsp Maple syrup
250g 8oz (approx 2 C) Mixed Nuts, roughly chopped*
3/4 C + 2 Tbsp (85g) Sieved Oat flour
1/4 tsp Salt
2 Tbsp Arrowroot OR Tapioca flour
2 tsp Vanilla extract
Equipment:
baking pan
oven
baking paper
frying pan
sieve
whisk
bowl
food processor
blender
spatula
Cooking instruction summary:
Preheat the oven to 200C/400F, spread the chopped nuts on a parchment-lined baking tray and bake for 3-5 minutes. Drizzle over the maple syrup, sprinkle with sea salt and stir. Bake for 3-5 minutes longer. Cool.Lightly oil a 9x9" brownie pan and line with two sheets of parchment paper, going in opposite directions, for easy removal. Whisk together ground flax and water and set aside to thicken.In a large bowl, sieve together the almond meal, oat flour, cocoa, arrowroot, baking powder and salt. Melt chocolate in a glass bowl over boiling water, along with the coconut oil. When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.Add wet ingredients to dry and stir well. Fold in 75 g/2.5 oz (approx 1/3) of the roasted nuts and spoon batter into the prepared pan. Spread evenly with a spatula and smooth over the top. Reduce heat to 180C/ 350F and bake brownies for 25-30 minutes. Leave to cool completely (at least 1 hr) before topping. While cooling, add the remaining nuts to a food processor or high-powered blender and blend until you have a very smooth nut butter. Leave the motor running for a while as it can take a bit of time.Spread nut butter over brownies (you may not need all of it) and chill for 10 minutes. Place remaining chocolate in a freezer bag and put in a bowl of boiling water for 10 minutes to melt. Remove from water and set aside for 5 minutes to thicken slightly, snip a tiny corner off the bag and drizzle chocolate generously over brownies. Leave to set completely before slicing into squares.
Step by step:
1. Preheat the oven to 200C/400F, spread the chopped nuts on a parchment-lined baking tray and bake for 3-5 minutes.
2. Drizzle over the maple syrup, sprinkle with sea salt and stir.
3. Bake for 3-5 minutes longer. Cool.Lightly oil a 9x9" brownie pan and line with two sheets of parchment paper, going in opposite directions, for easy removal.
4. Whisk together ground flax and water and set aside to thicken.In a large bowl, sieve together the almond meal, oat flour, cocoa, arrowroot, baking powder and salt. Melt chocolate in a glass bowl over boiling water, along with the coconut oil. When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.
5. Add wet ingredients to dry and stir well. Fold in 75 g/2.5 oz (approx 1/
6. of the roasted nuts and spoon batter into the prepared pan.
7. Spread evenly with a spatula and smooth over the top. Reduce heat to 180C/ 350F and bake brownies for 25-30 minutes. Leave to cool completely (at least 1 hr) before topping. While cooling, add the remaining nuts to a food processor or high-powered blender and blend until you have a very smooth nut butter. Leave the motor running for a while as it can take a bit of time.
8. Spread nut butter over brownies (you may not need all of it) and chill for 10 minutes.
9. Place remaining chocolate in a freezer bag and put in a bowl of boiling water for 10 minutes to melt.
10. Remove from water and set aside for 5 minutes to thicken slightly, snip a tiny corner off the bag and drizzle chocolate generously over brownies. Leave to set completely before slicing into squares.
Nutrition Information:
covered percent of daily need
