WASTE NOT WANT NOT 

That’s the motto that led me to make these gluten free brownies

Ok, I know I already posted Ellen’s decadent brownie recipe a few months ago which is still my kids #1 favourite dessert.  But, since I started making homemade almond milk (recipe posted last week), I’ve been left with a nagging question.   What’s a girl to do with all that almond pulp?  The solution:  gluten free brownies.  My latest obsession!

What I love about these babies is that they are a good solution to a sweet craving for a person like me who has a gluten sensitivity and they are great if you have celiac disease.   They are also a little healthier than conventional brownies that use white flour, butter and white sugar.   This recipe uses coconut palm sugar which is the boiled and dehydrated sap of the coconut palm.  Compared to white sugar which is empty calories, coconut palm sugar is said to retain some trace nutrients from the coconut palm, like: iron, zinc, calcium and potassium.  Don’t get me wrong, I’m not telling you to replace your vitamins and minerals with these brownies.  We’re talking minimal amounts.   The sugar also contains a fibre called Inulin which may slow glucose absorption and explain why coconut sugar has a lower glycemic index than regular table sugar.   

Although I get a yearning for something sweet, I don’t love desserts that are overly sweet which is why I love these gluten free brownies (depending on your sugar tolerance level, you can reduce the amount of sugar to three quarters of a cup) They are still fudgy and decadent. Cacao nibs sprinkled on top give them a nice added crunch as well.  Check them out!

 

For those who want to make gluten free brownies but don’t have the almond pulp.  I tried swapping the almond pulp for almond meal.  It was an ok experiment.  But, I found that the brownies made with Almond meal were definitley a little drier.  The clear winner when doing a taste test was the batch which used the almond pulp instead of the almond meal. 

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