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
2 eggs
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!
Oh, this sound do good! I have just recently decided to go grain free, Well, as much as possible. But I do LOVE my treats!And this sounds like a lovely One. Thank you
Posted by: Dana Zia | June 17, 2010 at 01:10 AM
This is awesome. How many eggs is needed per 2/3 cup of almond flour? Does it vary for the recipe?
Posted by: Brandon | July 01, 2010 at 10:56 PM
Thanks for reading, Brandon! I dont have a clue how to answer your question. In the recipe that you are referring to, it is 2 eggs for 2/3 cup nut flour. Need to play around with that some more. So many fun things to get to...and so little time!!
Laura Combs
www.movingstronglyforward.typepad.com
The older I get, the better I feel!
Posted by: Laura Combs | July 02, 2010 at 09:30 PM