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  • Lindsay Tobias

Healthier NUTELLA Brownies


I used to make baked goods that were very low-calorie and made from kind of weird ingredients.

read: cauliflower rice pudding, black bean brownies (I kind of still stand by these though), but CAULIFLOWER RICE PUDDING

So it makes sense that the neighborhood children wouldn't come running when I declared that I made cookies! It (It wouldn't made sense if children came running to my door in the first place)

In the past few months, I’ve made a major switch in my mindset.

Baked goods and treats should be just that: TREATS. I don’t want to serve someone "not terrible" tasting brownies just so that they can eat 8 for 100 calories. I don't want to make my husband cookies and him say, “ehh not interested.” The joy in baking and cooking and food in general is making food that people LOVE. I’ve found that joy again, and it’s changed the way I cook. I still use only anti-inflammatory ingredients, real, whole, unprocessed foods, but my goal is to make it as healthy, nourishing, and DARN DELICIOUS as possible, not as low calorie as possible. Because food is medicine, and so is joy. So thankful for growth and for HEALTHIER NUTELLA BROWNIES🙈

HEALTHIER NUTELLA BROWNIES

i n g r e d i e n t s

2/3 cup hazelnut butter

1 egg

1/2 cup maple syrup

3 tbsp coconut sugar

1 tsp vanilla extract

1/3 cup almond flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup cacao powder

1/4 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350 degrees. In a large mixing bowl, combine all wet ingredients. In another bowl, mix the dry ingredients with a fork. Make sure to get rid of any clumps.

2. Slowly add the dry ingredients into the larger bowl with the wet ingredients, and stir until fully combined. Pour onto a greased 8x8 pan and bake for 18 minutes.

3. Let sit for at least 30 minutes before cutting. (This will make slightly gooey-er brownies, so bake for an additional 3-5 minutes if you like them more firm)


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