Gluten-Free and Sugar-Free Brownie Recipe For Loosing Weight

The brownie, with or without gluten, is one of the favorite desserts of Americans, which can currently be enjoyed anywhere in the world, and there are also numerous varieties of its original recipe.

Its origin dates from the late nineteenth and early twentieth centuries. The word “brownie” appears to have first appeared in The Boston Cooking-School Cook Book, one of the most famous books on American cuisine. Currently, there are different legends surrounding the origin of this delicious dessert.

THE GLUTEN FREE BROWNIE

As with everything in life, there are two classes of people, those who prefer the gluten-free brownie that is medium raw and sticky in the middle and those who enjoy it well baked. This recipe is a mix of both.

In fact, it is perfect for chocolate lovers who want indulge yourself without regrets. It has no gluten or added sugars, since it is sweetened with dates and pumpkin, thus providing a good amount of fiber and antioxidants.

GLUTEN FREE BROWNIE RECIPE

Without hesitation, this gluten-free brownie is healthier than the traditional one and even more so than the one that can be found in supermarkets, bakeries and restaurants. That it is healthy does not imply that the taste is different, far from it, the taste is very similar to the traditional one, nor that it is eaten without moderation.

INGREDIENTS FOR A 23 × 23 cm (9 × 9 in.) MOLD

  • 300g raw sweet potato from Veritas
  • 100g Roasted Veritas Squash
  • 150 g dates (weighed, pitted)
  • 4 free-range eggs ANDA
  • 70 g of oatmeal or crushed oatmeal flakes without gluten from Ecocesta
  • 70 g of pure cocoa powder from Valor
  • 50 g of Naturgreen coconut oil
  • 1 tablespoon Royal yeast
  • 1 teaspoon salt
  • 40 g of Medina nuts
  • 60 g of Valor chocolate (minimum 75%)
  • 2 tablespoons of Salviva grated coconut
  • 1 pinch of Maldon salt

GLUTEN-FREE BROWNIE PREPARATION

  1. To make this gluten-free brownie, first with the help of a food processor, mash the raw sweet potato. If you don’t have a robot, it can be grated.
  2. Preheat the oven to 180ºC.
  3. Add the roasted pumpkin, previously cooked in the microwave, pitted dates, eggs, oatmeal, cocoa powder, EVOO, yeast and salt. Crush and mix all the ingredients. Add the chopped walnuts.
  4. Pour the dough into a mold, previously lined with greaseproof paper, and bake for 20-25 minutes depending on how you want the final result. To check the texture, insert a toothpick, be careful, it should come out slightly damp. Let cool.
  5. Melt the chocolate in the microwave, in batches of 10 seconds so it doesn’t burn. Pour over the brownie and spread a thin layer.
  6. At your service, sprinkle with the grated coconut and salt flakes.

TRICKS AND TIPS

  • It could be baked in cupcake molds, but cooking time will vary.
  • By using any dried fruit such as hazelnuts, pecans, etc. change the taste. If a person with celiac disease is going to eat the dessert, make sure that they do not contain gluten.
  • If the dates weren’t juicy or soft enough You have to hydrate them in hot water for 5 minutes and then drain them.
  • This recipe is delicious with a Dalgona coffee.

The healthy gluten-free brownie is perfect to take to the office or for the little ones’ lunch at school. It lasts up to 5 days in the fridge, although it does not usually last as long as it is rich.

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