Blog Archives

Recipe! Spiced Apple & Walnut Brownies. 

Sinfully dark chocolate brownies in a low carb, gluten free version. Perfect for curbing those pesky sweetie cravings when you’re dieting 😉

Ingredients

  • 2 small apples , cored & diced, skin on.
  • 1tsp all spice
  • 1 tsp cinnamon
  • Small knob of unsalted butter
  • 60g dates, pitted & finely chopped
  • Approx 6 Tblsp hot water
  • 60g coconut oil, melted
  • 3 large eggs
  • 100g ground almonds
  • 60g pure cocoa powder (not drinking chocolate)
  • 50g walnuts, smashed with a flat bladed knife.

I use a silicone soap bar mould (which I’ve naturally never used for soaps) to make these as I wanted bite sized ones (see end for mould details) , but you can use a traditional 20cm square baking tin and cut them to whatever size you like. Makes approx 44 mini bars.

Method

Preheat oven to 180°C and grease up the mould with a little coconut oil.

Place the chopped dates in a small saucepan and add just enough hot water to cover. Simmer gently for about 5 mins then set aside.

Meanwhile, in a frying pan, melt the knob of butter.

Toss the apples in the spices then add to the frying pan. Fry on a medium heat for approx 5 mins or until they just start to brown, then add to the dates. Allow to cool for a few mins.

In a large bowl beat the eggs with a mixer, then add in the melted coconut oil, almond flour, dates and apples (including any juices) and the cocoa powder. Mix well, scraping the sides down, until a lumpy thick batter forms. Lastly stir in the walnuts.

Spoon into the mould, giving it a little shake to settle it. Fill the cavaties to just about full.

You’ll have to bake in 2-3 batches at 10 minutes each. (I’d suggest turning the tray around half way through to eliminate any cold zones in your oven) Once done pop them out of the mould onto a wire rack to cool, then refill the mould with more mix and back into the oven (no need to wash and re-grease between batches).

If for the last batch you only have enough mix to fill a few cavities, put it in the centre ones first as this ensures a more even bake. IMO.

If you’re using a traditional baking tin, bake for 20 mins, then check the middle to see if a tooth pick comes out clean. (I’ve never done them this way so this is a guesstimated time) Once done turn out onto a cooling rack and allow to cool for a few minutes before slicing.

Nutrition per mini bar

  • Kcal 50
  • Protein 1.5g
  • Carbs 3.8g
  • Fat 3.8g
  • Fibre 1.1g

Serving tip: For a quick choccie fix, I have 2 bars with a tablespoonful Greek yogurt= 140kcal per dish.

BTW – if you want to get the mould I used (shown in 2nd picture) I actually got it from their Ebay store, but this is it on their website:
http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=14227865

Or check out SiliconeMoulds.com on Blogspot (that’s their official blog) for recipes and tutorials.

Save

Save

Advertisements