Healthy Brownies

Healthy Brownies

by | Nov 13, 2020 | Air Fryer, All Recipes, Dairy Free, Dessert, Recipes, Snacks, Thermomix

Could this be the best brownie recipe ever? I think so … and I mean out of all the brownie recipes, not just the healthy ones! Crunchy on the outside, soft and gooey in the middle. Oh yes please!

 

 

Ingredients

  • 250g unsalted grass fed butter or coconut oil
  • 1/2 cup dark choc chips (72% or more)
  • Stevia to taste
  • OPTIONAL 1/4 cup rice malt syrup (leave out for a lower carb count)
  • 2 heaped Tbsp. raw cacao powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • A few shakes of Himalayan rock salt (pink salt)
  • 3 eggs, lightly beaten
  • 1 cup almond meal/flour
  • 1 tsp. baking powder
  • OPTIONAL About 15 macadamias ‘smashed’ (I put them in a ziplock and hit them (gently) with a rolling pin!)
  • Desiccated coconut for serving (optional)

 

Traditional Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. Heat a medium sized saucepan over medium heat.
  3. Melt butter and chocolate in saucepan, and add rice malt syrup if using and stevia.
  4. Remove from the heat and stir in cacao and vanilla.
  5. Add eggs and stir well.
  6. Add almond meal and baking powder and mix well until all ingredients are incorporated.
  7. Gently fold macadamias through mixture.
  8. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be)
  9. Bake in oven or air fryer for about 25 minutes until done.
  10. Let sit before slicing (this is easier if left in the fridge overnight)

Thermomix Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. In Thermomix bowl, add butter, chocolate chips and rice malt syrup (if using) and melt for about 4 minutes/60C/speed 2.
  3. Check, and melt for a little longer if necessary.
  4. Remove MC and add cacao and vanilla through the hole in the lid while stirring gently.
  5. Continue mixing gently while you add the eggs through the hole.
  6. Add almond meal and baking powder also through hole in lid.
  7. Increase slowly to speed 5 for about 4 seconds.
  8. Reduce to gentle/stir, add macadamias and stir until combined.
  9. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be). I use the baking tray accessory for the Philips XXL air fryer.
  10. Bake in oven or air fryer for about 25 minutes until done.
  11. Let sit before slicing (this is easier if left in the fridge overnight)
Sweet Potato Brownies

Sweet Potato Brownies

by | Jul 8, 2020 | Air Fryer, All Recipes, Dairy Free, Dessert, Recipes, Vegetarian

This is a recipe from eatdrinkpaleo that popped up my screen when I was searching for ‘Paleo brownies made with sweet potato’, and boy I’m glad it did! I’ve tweaked it slightly, and it is ridiculously good – incredible! Yum. Yum. Yum!

Please be aware that it contains sweet potato and honey, and will therefore be higher in carbs than the recipes I usually make – this is Paleo, not LCHF. To reduce the carb count you could try Xylitol or stevia as the sweetener (I haven’t tried this yet). Punch the numbers into MyFitnessPal to calculate whether or not this will fit into your macros for the day. Remember, it is a treat food – not an everyday dessert! 🙂

 Ingredients:

  • 2-3 cups greated sweet potato
  • 3 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey
  • 2 tsp. vanilla extract
  • ½ cup raw cacao powder, sifted
  • 2 tsp. baking powder
  • 2½ Tbsp. coconut flour

Method:

  1. Preheat oven to 185°C – oven must be hot before putting the brownies in. (Ignore if baking in air fryer)
  2. In a large bowl or blender (I use my thermomix), combine sweet potato, eggs, vanilla, honey and coconut oil and stir/blend until completely mixed together.
  3. Add cacao powder, baking powder and coconut flour.
  4. Stir/blend until completley mixed. ( I annihilate mine until it’s super smooth! lol)
  5. Pour mixture into a baking dish lined with baking paper and lightly greased.
  6. Bake 25-30 minutes.
  7. Remove from oven and let cool for 10 minutes before carefully removing the brownie cake from the tin. Allow to cool for a further 10 or so minutes on a wire cake rack.
  8. Transfer the brownies (paper and all) to a chopping board and cut it into squares.

Options:

  1. Add cacao nibs for a chocolatey crunch.
  2. Add desiccated coconut
  3. Use rice malt syrup in place of honey
  4. Drizzle with some melted chocolate
  5. For egg-free, replace the 3 eggs with 3Tbsp of golden flax seed flour and 9 Tbsp. water

Turn it into a self-saucing pudding by pouring the mixture into a greased baking dish and

  1. Mix 1 cup boiling water with 2 Tbsp. rice malt syrup and 2 Tbsp. cacao
  2. Gently pour over batter
  3. Bake for an additional 15 min (total of 45 minutes at 180 degrees)