This first trial of converting a regular baking recipe to a nut flour recipe is an off the charts success! I converted Mollie Katzen’s Chocolate Honeycake recipe in The New Enchanged Brocolli Forest to an amond flour recipe. Mollie’s recipe was already great, but the almond flour recipe easily rivals if not exceeds it.
Here is the conversion: 2/3 cup almond flour for 1 cup all purpose flour. I have no idea where I found this conversion, but it is a good one and I want to thank the internet author for it!
Now for the recipe:
Coconut oil or butter to grease pan, or use a Silicone
pan and do not grease.
1/2 cup virgin coconut oil or butter
1 ounce (1 square) unsweetened chocolate
3/4 cup raw, unfiltered honey
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa
2/3 cup almond flour (I imagine hazelnut would work too)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Preheat oven to 350°F (325°F for glass pan). Grease and 8x8 or 9x9 pan or use Silicone. I use Silicone and it works great!
Melt the butter and chocolate together over low heat. If using oil, melt the chocolate alone, then remove from heat and stir in the oil.
Place the honey in a medium-sized bowl, and beat at high speed with an electric mixer for about 2 minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla.
Sift together the dry ingredients in to a separate medium-small bowl.
Beat the melted chocolate mixture into the honey-egg mixture. Fold in the dry ingredients and stir until well combined. Spread into the prepared pan.
Bake 25 to 30 minutes or until a knife inserted all the way into the center comes out clean. Cool before slicing.
This recipe has a brownie-like quality and it is awesome!