Gluten-free Salted Caramel Maca Brownies - The Good Roots Blog
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gluten-free-salted-caramel-maca-brownies

Gluten-free Salted Caramel Maca Brownies


Full-on indulgence !

It’s been a long week and it’s only Wednesday, bring on the BROWNIES!
Weeks like this you don’t need a brownie… you need brownies, many of them my friend.

These salted caramel brownies are moist without being cake batter, and also have a slight fudgyness to them. Definitely a brownie recipe I believe you can add to the fam’s favorites list.

Be my guest to try them out and prove me wrong.

gluten-free-salted-caramel-maca-brownies

These brownies would be the perfect after-dinner dessert along with this adaptogenic sleep tonic.


As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots) . I love seeing all your photos of my recipe recreations!

Also don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Gluten-free Salted Caramel Maca Brownies

Full-on indulgence fudgy grain-free brownies that’s completely dairy-and refined sugar-free.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Dairy-free, gluten-free, Grain-free, Paleo
Keyword: Brownies
Author: Angelique

Ingredients

Dry ingredients

  • 1 cup almond flour
  • 1/2 cup raw cacoa powder
  • 1/2 tsp. baking powder
  • 2/3 cup coconut sugar
  • pinch of salt
  • 2 tsp. maca powder

Wet ingredients

  • 1/2 cup coconut oil melted
  • 2 tbsp. almond butter
  • 3 large eggs
  • 1 egg yolk
  • 2 tsp. instant espresso dissolved in water
  • 1 tsp. vanilla extract

Optional

  • 40 g dark chocolate, melted more intense chocolate & fudgyness
  • 1 cup chocolate chips and/or chopped raw walnuts

” Caramel”

  • 3 tbsp. almond butter
  • pinch of Maldon salt salt flakes
  • honey to taste or maple syrup
  • 3 tbsp. almond milk

Instructions

  • Preheat the oven to  180 C and line a baking tin with parchment paper.
  • Mix all the dry ingredients together.
  • Melt the coconut oil in a medium bowl then add coconut sugar. Whisk until fluffy.
  • Add in vanilla extract, and start whisking in one egg at a time.
  • Add the espresso and almond butter and combine with the rest of the wet ingredients.
  • Once wet ingredients are combined, add to the dry ingredients and lightly combine (do not over-mix)
  • Pour batter into baking tin and lightly tap the tin on the surface to even out the batter.
  • Drop a few blotches of caramel and take a toothpick or knife and drag to make a swirl.
  • Bake for 40 -45 min or until a toothpick comes out clean.
  • Cool down for at least 60 min before removing from tin to cool down completely (believe me it’s worth it).
  • Once completely cooled down, slice, add a drizzle of caramel and a pinch of Maldon salt. Enjoy!

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