Low Carb Almond Flour Dessert Blondie Brownies with Peanut Butter, Gluten Free, Wheat Free

Low Carb Almond Flour Dessert Blondie Brownies with Peanut Butter, Gluten Free, Wheat Free

August 10, 2019 26 By William Morgan


ROB: Hello and welcome to this episode of
Homemade Healthy I am your host Rob and
i’m here with my lovely wife Lisa.
Darling tell our friends what we’re making
for them today.
LISA: Today we’re making
blondie brownies.
These are fantastic to take to
barbecues, to have after a family dinner,
they’re really easy to make. Their great
for a beginner. So without further ado
I’m going to get started.
You’re going to want to mix your dry
ingredients separate from your wet
ingredients.
ROB: And do we preheat the oven?
LISA: Ah, I always forget that! Yes preheat to
350.
ROB: Done.
LISA: Alright. So we’ll start with
our dry ingredients. And I love having my
husband here because he can help me. So
we’ve got a cup of almond flour. A quarter
teaspoon salt. Half a teaspoon of baking
powder. And then sweeteners. So we’ve got
Sweet Editions from Aldi. And it’s
nice because the conversion is right here
on the package. And basically 12 packets
is of half a cup. If you want to use any
kind of sweetener you just do the
conversion. So we’re going to mix all of
our dry ingredients. And just quick
about almond flour.
This is an unblanched almond flour which
means it has the shells on and that’s
fine to use them. Actually, I used a
combination of the unblanched and
blanche. So one I got at Sam’s club the
other one at Trader Joe’s.
ROB: So when you say
the shells you mean like the skin on the almond.
LISA: Right the skin.
ROB: So one, it’s more
expensive because they take the skin
off.
LISA: Right.
ROB: The one cost less but the skin
is ok.
LISA: Yeah. And actually now that they
have it at Sam’s club, the one
without skin is pretty affordable. I
think it’s maybe four dollars a pound or
something. Which is great!
Okay, next we’re going to do our wet
ingredients and that’s going to be two
eggs.
You know i like to use the farm fresh
ones. And a quarter cup of butter. So
we’re just going to mix those two
together.
Oh and on salt, I love the Himalayan sea
salt. So it’s got a lot of minerals in it.
So if you’re going to buy sea salt just
get this Himalayan. It’s good for you.
So we’re going to mix the eggs and the
butter together. Just real quick. Then
we’re going to add in our peanut butter
and it’s… Get something that’s just
basically peanuts ground up.
That’s what i get from Trader Joe’s. You
can get organic. Sometimes the budget
doesn’t allow for organic. But if you can
that’s the best way to do. And we’re just
going to put in our peanut butter and
mix. You want to do mixing.
ROB: Oh, I’ll get this.
it’s a challenge, mixing peanut butter.
LISA: Okay well he’s mixing that,
oh speaking of butter. Kerrygold is a
great butter because it’s got… It’s
actually from grass-fed cows. And it’s a
little bit more of a yellow color, you’ll
notice. The nice thing about that is its got
more k2. It’s a vitamin you’re not going
to get necessarily in the butters that
are from grass-fed cows.
ROB: So these are
cows that spend time outside.
LISA: In the sun.
ROB: And they’re healthier.
LISA: Yes.
ROB: And their butter’s healthier.
LISA: That’s right.
Next up we are going to just use
this, a coconut oil spray. You can use
coconut oil on a paper towel to wipe but
this is just fast and easy. So I’m just
gonna spray this so that we don’t have
it stuck. And they have this at Aldi
now too. So that’s great. Usually get it at
Trader Joe’s. But either one fine.
Alright.
ROB: Is that well enough?
LISA: That’s fine.
ROB: It’s pretty tough mixing peanut butter and eggs.
LISA: I know. I know. Okay so we’re going
to use a spatula. We’ll get it all mixed
up here. We’ll be fine.
Alright so we’re just going to put our
wet ingredients into our dry ingredients
and mix well. And really if you’re
new to cooking, this really is an
easy recipe. So…
ROB: And you got the vanilla right?
LISA: I forgot to be vanilla!
Rob: Oh, we have got to put in the vanilla.
LISA: See I really, i really need him with me.
So we’re going to do a teaspoon of
vanilla. So you can either use the cap to
measure or, I love these cute little
measuring devices. I’m going to use one
of these.
Alright thank you.
ROB: Ah, you’re welcome.
LISA: We make a
great team.
Alright so just going to mix those two
together and then we’re going to put it
into our pan and bake it.
So some people like their.. Some
people like their brownies more cakey.
We call them cakies at our house. We
like them more fudgie. So if you want’em more
fudgie you cook them more time. If you want’em more
cakey you cook them longer. So the last
ingredient is gonna be chocolate chips.
These are just dark chocolate chips. The
recommendation is sugar-free chocolate
chips. This is going to give you a little
bit more carbs. Buy the sugar free ones
that’s what you like. This is just what
we happened to have today on site.
Oh, yup. Don’t miss any of those chocolate chips.
ROB: I know. I’ll eat those.
LISA: Hmm, hmm. Alright then kind of pour it
into our pan and you want to smooth it
out.
oh you’re going to smooth it for me?
ROB: If you want I can use a big spatula.
LISA: Sure.
ROB: Okay. Probably be smoother.
LISA: it doesn’t matter.
And get all that deliciousness right
into there. So it’s… it’s delicious. It’s
definitely peanut buttery. Buttery. Yummy.
And we have taken this to people’s
houses and they have no idea that it’s
low carb.
ROB: Oh, and what about the people that
are afraid of raw eggs. Ah look. Mmm. Raw eggs!
LISA: (laughing) Well when you get… when you buy… when you
have good eggs, access to good eggs, it’s
fine.
People have been eating raw eggs for a
long long time. So…
Alright. So like I said make sure you
don’t overcook them unless you want
cakies. So you’re going to put it in the
oven for about 10 minutes and it’s
going to look kind of raw in the middle.
That’s okay. It will. It’s kind of like
having those chewy chocolate chip
cookies. It’s fine. It’ll be… it’ll be
delicious.
ROB: And this kind of dessert is
what i recommend to my friends who are
moving from a standard American diet of,
kind of a lot of sugar and stuff, to a
low-carb diet. This is a great transition
food.
LISA: Yes.
ROB: To kind of get you off the sugar. So go
ahead and load that up.
LISA: Alright.
ROB: It’s going to be awesome.
Alright and then…
LISA: We’re gonna let it cook
about 10 to 12 minutes. If you want it
like a cake, as opposed to having it be
a brownie, just leave it in there for 15
16 minutes and i’ll get… it’ll rise a
little bit taller and will be more cakey.
ROB: All right back.
LISA: Now they’re out of the
oven and they are amazing. What happens
is when you first bring them out they’ll
fall apart. So what I like to do is let
it cool and then put it in the fridge
for a few minutes. And it’s so amazing.
Okay first bite’s your’s?
ROB: No you get
the first bite. Here.
LISA: Oh I love it.
ROB: Oh my gosh I’m like our
wedding again. No, I’m just kidding.
LISA: Mmm. Amazing. Peanut buttery. Chewy.
ROB: That was an
amazing recipe i’m so glad you guys
watched I can’t wait to see what we’re
going to come up with next.
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I’ve been your host Rob and this is my
wealth love your wife Lisa and we’re
both saying goodbye.