Monday, July 7, 2014

Maple Almond Brownies

Some things just go together like
peanut butter and jelly!
So today’s recipe will be combining two delicious flavors: maple and almond.  Each is wonderful by themselves but when they are combined...magic happens.

     Oh and did I mention this recipe is not only gluten-free but it also doesn’t contain any processed sugar?!  Woohoo for guilt-free snacking!

 Heres what you'll need...

1/2 cup Butter

3/4 cup Coconut Sugar 

2 Eggs

1 3/4 Cup Almond Flour

1 tsp Baking Powder

1/2 tsp Himalayan Salt

1/2 cup Sliced Almonds

 Preheat the oven to 350F.  Lightly grease a 9x13 pan.

       In a medium-sized bowl using an electric mixer, cream together the butter and sugar.  Add in the eggs and almond extract, then mix on high until light and fluffy. This should take about 3 minutes.

Next add in the almond flour, baking powder, and salt. Mix well until fully combined. Stir in the chocolate chips and sliced almonds.
 Pour the brownie mixture into the prepared baking pan and bake for 20-25 minutes or until golden brown.  Allow to cool completely before icing with whipped maple topping

Maple Whipped Topping

1 Cup Heavy Whipping Cream

2 tbsp Maple Syrup

       In a chilled medium-sized bowl, whip the heavy cream until stiff peaks form.  Whip in mascarpone cheese in three separate intervals, being sure to completely whip in each addition until the cheese is smooth and blended into the cream.  

Add in the liquid stevia and maple syrup then whip some more until everything is completely combined.

    Top the cooled brownies with the maple cream, serve and enjoy!  

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