Chocolate Almond Brownies

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We have been having an extremely hot summer this year, and I have been baking these brownies and putting them in the freezer, as a cool treat to eat. They are super easy to bake and to eat. The kids love running to the freezer to grab these. They also taste good along with a scoop of ice-cream (coconut ice milk), and why not add a bit of chocolate syrup and fresh raspberries. The ways to spruce these up are endless, but they taste equally well as they are.

Chocolate Almond Brownies

Inspired by: Oh She Glows


4 teaspoons ground flaxseed

1 cup whole raw almonds

¾ cup plus 2 TBSP whole wheat pastry flour

2 TBSP arrowroot powder

½ cup cocoa

½ TSP kosher salt

¼ TSP baking soda

½ cup plus ¼ cup chocolate chips

¼ cup plus 2 TBSP coconut oil

1 cup coconut sugar

¼ cup almond milk

1 tsp pure vanilla extract

½ cup chopped walnuts

How to Play:

Preheat oven to 350. Lightly oil a 9 inch square cake pan and line it with two pieces of parchment paper, one going each way. In a small bowl, whisk together the flaxseed and 3 TBSP water and set aside.

In a blender, or food processor, grind the almonds into a meal/flour. Sift out any large pieces. In a large bowl, whisk together the ground almonds, whole wheat pastry flour, arrowroot, cocoa powder, salt, and baking soda. In a medium saucepan, melt ½ cup of the chocolate chips and the coconut oil over low heat. When two-thirds of the chocolate chips have melted, remove the pan from the heat and stir until smooth. Stir in the flaxseed mixture, sugar, almond milk, and vanilla until combined. Pour the chocolate mixture over the ground almond mixture and stir well until there’s no flour on the bottom of the bowl. Fold in the walnuts, if desired, and the remaining ¼ cup chocolate chips.

Spoon the batter into the prepared pan and spread batter out evenly. Bake for 28-34 minutes (I typically bake for 25 minutes….then put them in the fridge or freezer). Let the brownies cool in the pan for 1-1 ½ hours. Do not remove brownies until fully cooled, or they could crumble.


A Piece of Humble Walnut Brownie…


I am baking these right now as I listen to the Great Gatsby soundtrack. I have been very consistent with my 30 Day Challenge, however, today I really wanted to bake these and then freeze them. I have a pocket of time to do so. It seems as though there is never a pocket of time in which I can do much of anything these last few weeks. However, these brownies are really good and I am grateful to have stumbled across them when in a time of great confusion. I meant to post this a long time ago, but I just found it. Here is an old entry from a couple of months ago.

I run, I work out, and I eat well. I have an unfortunate tendency to pride myself on healthy lifestyle. I like to read, watch, and inform. It kind of has been a passion of mine since I was quite young. I remember in first grade, our teacher read us a book about a dragon who smoked. The book had an extensive list of all the chemicals that are in cigarettes. I ran with this. Every person I knew who smoked, I felt the utmost urgency to tell them all about what they were inhaling into their lungs. They didn’t seem to care. Anyhow, it has come to no surprise to my husband, that I have been fighting a cold for the last couple of weeks. I have had Laryngitis, a sinus infection, pink eye in both my eyes, and now what seems to be strep throat. Humble pie, no, but I will take a piece of Humble Gluten Free Walnut Brownie. I made this to comfort my bruised ego and my prideful blow. Judge not lest you be judged, so here I am with sincere apology. No more Judgey McJudgerson!

Gluten Free, Vegan, and Oil Free Walnut Chip Brownies

Inspired by Oh She Glows

• 1/2 cup unsweetened applesauce or finely grated apple
• 8 pitted medjool dates
• 1 medium ripe banana
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup brown teff flour
• 1/2 cup almond meal 
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/3 cup chopped walnuts 
• 1/4 cup dark chocolate chips 

How To Play:
1. Preheat oven to 350F and line an 8” x 8” pan with parchment paper so it overlaps on two sides. Lightly grease the parchment and sides of the pan with oil.
2. In the food processor, process the applesauce, dates, banana, maple syrup, and vanilla until almost smooth.
3. In a medium sized bowl, whisk together the teff flour, almond meal, cocoa powder, baking powder, baking soda, and salt.
4. Add wet ingredients to dry and mix until just combined. Fold in the nuts and chips. Be careful not to overmix the batter.
5. Spoon batter into prepared pan and gently smooth out with a wet spatula. Batter will be very sticky! This is normal.
6. Bake for about 25-27 mins at 350F or until a toothpick comes out clean. Let brownies cool completely for at least 1 hour before slicing as they are VERY delicate and fall apart. It is suggested to cool and then freeze the brownies until firm, so you can slice them easier without them falling apart. Keep in a sealed container for up to 3 days.