By: Natasha Uspensky, CHHC
This recipe came out of the quandary facing all makers of homemade nut milk… What to do with all that leftover nut pulp? Although making yummy almond milk every week (check out my recipe here), and creating delicious baked goods that taste oh-so-amazing with a tall glass of cold almond milk can lead to a pretty vicious cycle, I am actually finding a wealth of yummy, healthy, gluten-free recipes that almond pulp is perfectly suited for.
So, behold my delicious, gluten-free, moist, cakey and amazing brownies!! For those of you who are not yet making your own nut milks (seriously, get on the bandwagon!), just substitute 3/4 cup finely ground nuts (almond works best). The brownies won’t come out quite as cakey and moist, but they’re still delish!
Gluten-Free Almond Pulp Brownies
Makes 16 2-inch sq. brownies
4 large eggs
1 1/4 cups coconut palm sugar
1/2 teaspoon fine sea salt
1/2 cup organic virgin coconut oil
3/4 cup plus 2 tablespoons packed moist almond or other nut pulp
1 cup organic cocoa powder
1/2 cup chopped almonds or other nuts of choice (optional)
Directions:
STEP 1: Position a rack in the center of the oven and preheat to 350ºF. Line the bottom and sides of a 9″ square baking pan with parchment paper.
STEP 2: Whip eggs, coconut sugar, and salt on medium-high speed until very light and fluffy in a stand mixed fitted with the paddle attachment
STEP 3: Melt the coconut oil in a small saucepan over a medium-low heat. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes.
STEP 4: Turn the mixer to low, add the nut pulp mixture, and stir to combine. Sift in cocoa powder and mix on low until just combined.
STEP 5: Spread the batter in the lined pan and bake about 15-20 minutes, or until the brownies are matte on top and a toothpick inserted into the center comes out with a few moist crumbs clinging.
STEP 6: Let cool completely, then lift the brownie out of the pan and cut into 16 squares. Serve with a cool glass of homemade nut milk! ; )
Related
This recipe came out of the quandary facing all makers of homemade nut milk… What to do with all that leftover nut pulp? Although making yummy almond milk every week (check out my recipe here), and creating delicious baked goods that taste oh-so-amazing with a tall glass of cold almond milk can lead to a pretty vicious cycle, I am actually finding a wealth of yummy, healthy, gluten-free recipes that almond pulp is perfectly suited for.
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