Everyone can enjoy a special chocolate treat this Christmas, with these delicious low calorie and gluten-free brownies.
Ingredients
- 40g (1/3 cup) almond meal
- 35g (1/3 cup) desiccated coconut
- 35g (1/3 cup) dark cocoa powder
- 30g (1/4 cup) arrowroot (tapioca flour)
- 45g (1/4 cup) brown rice flour
- 2 1/2 tablespoons xylitol
- 1 teaspoon ground cinnamon
- Large pinch of sea salt
- 125ml (1/2 cup) maple syrup, plus 1 tablespoon, extra
- 2 eggs
- 80ml (1/3 cup) melted coconut oil
- 90g (1/3 cup) Greek-style yoghurt or coconut yoghurt
- 150g fresh cherries, pitted, halved
- 1 tablespoons brandy
- 100g dark chocolate (85% cocoa), melted, cooled
- 2 tablespoons flaked coconut
Method
- Step 1Preheat oven to 170C/150C fan forced. Grease base and sides of a square 19cm (base measurement) cake pan. Line with baking paper.
- Step 2Combine almond meal, desiccated coconut, cocoa, arrowroot, rice flour, xylitol, cinnamon and salt in a large bowl. Make a well in the centre. Whisk maple syrup, eggs, oil and yoghurt in a jug.
- Step 3Place cherry, brandy and extra maple syrup in a microwave-safe bowl and microwave on High for 1 minute 30 seconds. Stand for 2 minutes. Strain liquid into egg mixture, reserving cherries. Add egg mixture and melted chocolate to dry ingredients. Stir until smooth and combined. Spoon into prepared pan. Smooth surface. Sprinkle with cherries and press slightly into batter. Sprinkle with flaked coconut. Bake for 30 minutes or until just firm, but still slightly fudgy in the centre. Cool completely in the pan. Cut into squares.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
791 kj
Energy
12g
Fat Total
8g
Saturated Fat
2g
Fibre
3g
Protein
16g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
0