This weekend, I put together a meal for a friend recovering from surgery. The thing is--she is gluten free and really sensitive...as is her son. So I was really careful. I knew that not too many of her friends would know what to send, and that eating meals from an untrained cook could be scary. I knew they would have to avoid most baked goods--I mean who besides we low carbers bake with coconut flour and peanut flour? So I wanted to make a dessert and bread to go with my meal, knowing they wouldn't be getting many of those. Thankfully another friend who is gluten free is also sending a meal, so that will help.
I made some garlic cheese coconut flour drop biscuits. Then for dessert. People are funny about sweeteners. It is hard to know someone's favorite--what appeals and what tastes off to them. Knowing this family had some health issues to deal with, I opted for the most natural of my sweetener arsenal. Stevia. (My kitchen has no sugar)Yes, stevia can be bitter, but this brand I am testing out from my beloved Aldi, had seemed good to me so far. You never know how some will react to sugar alcohols. So I tried out some brownies. They were so good. I sent some to my recuperating family, and cut the rest of the batch into tiny bite sized brownies to take to our Year End Program for school. My taste testers there gave them a thumbs up too.
I tried another batch today going for a chewier brownie. Both ways are really good and the only difference is a tablespoon of coconut flour. For chewier, add 2 Tablespoons of coconut flour, and for cakier brwownies, use only one. They are yummy either way.
Brownies Stevia Style
1/2 cup peanut flour
1/3 cup cocoa powder
1 Tablespoon coconut flour for cakelike, 2 Tablespoons for chewy
stevia equal to 1/2 cup sugar (exact amount depends on brand and formula)
1 teaspoon baking powder
2 teaspoons instant coffee
2 eggs
1/2 cup oil
1/3 cup water
1 teaspoon vanilla extract
Mix peanut flour, coconut flour, baking powder and coffee in a medium sized bowl. In another bowl, beat eggs lightly. Add oil, water and vanilla. Add dry ingredients to wet ingredients to combine. Pour batter into a sprayed 8" x 8" dish and bake at 350 degrees for 15 minutes. Cool before cutting.
I couldn't taste the peanut flour much at all, but I am loving the consistency it gives these brownies. I assume most any combination of sweeteners would work in this recipe, so use what you like!
10 comments:
Hi Lisa, these look awesome! Do you think they would work using all coconut flour or using almond flour instead of peanut? I don't have any peanut flour on hand so wondered if almond would work too!
I know all coconut flour won't work--it requires more eggs. It might work substituting almond flour for the peanut flour.
These look so good, craving chocolate this week. I would probably try the almond flour also.
These do look amazing....off to buy some peanut flour.
Also...what Stevia brand are you testing??
The brand is from Aldi. I threw away the box, so I can't remember. I do think I will buy more, though. I will let ya know when I do.
Ingredient list says baking soda, but directions say to add baking powder. Clarification, please?
sorry--that was baking powder. My bad. I fixed it in the post.
Wonderful! I could taste the peanut flour just a bit, which is great since we like nuts in our brownies. I used Whey Low Type D for the sugar; and I did not have any instant coffee, so I opened an espresso pod of fine ground - worked out great with definite coffee flavor. Thanks for a great recipe!
These are amazing! I used Swerve instead of stevia, and since I didn't have any instant coffee I just subbed brewed coffee for the water. So delicious it's hard to stop eating them!
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