If you have leftover potato Masala that you make for Masala Dosa then don’t worry make this easy peasy instant Batata . Base: 1.5–2 cups Leftover potato masala Batter: 1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch: Add 1–2 tbsp rice flour to the batter for a crunchy texture Prep the Masala: If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape: Grease your hands with a little oil and roll the mixture into lemon sized balls or slightly flattened patties. Mix the Batter: Combine the batter ingredients, adding water gradually until it reaches a thick, smooth flowing consistency that can coat a spoon. Fry: Heat 2 inches of oil in a pot. Dip each ball into the batter to coat all sides , then carefully slide it into the hot oil. Finish: Deep fry on...
Brownies are one such desserts which are liked by everyone irrespective of age.My daughter loves eating them but I just want to make sure she eats the most healthier version of any baked good. Ofcourse every Mom wants right??
So I came up with these Almond flour Brownie recipe which along with being fudgy, gooey,and perfectly chocolatey, are also grain free, eggless, all purpose flour free, refined sugar free ,and so healthy.
I baked these for an Instagram collab which was all about baking something healthy.These turned out super delicious!!.
I made these brownies with blanched almond flour which is easily available in stores.I have used yogurt instead of eggs.I also added one secret i1ngredient which is boiled sweet potato as a natural sweetener along with Coconut sugar both of which are much healthier alternatives to refined sugar.You can also use jaggery or any other natural sweetener.
This can be easily made vegan by replacing yogurt with almondmilk yogurt/oatmilk yogurt/coconut milk yogurt/vegan egg/flax gel and butter with vegan margerine/cooking oil/nut butters/coconut oil.
So without wasting time lets dig in the recipe...
Makes 16 brownies
INGREDIENTS:
Blanched Almond flour 1 1/2 cups
Baking powder 1 tsp
Coconut sugar/Jaggery 1 cup.
Boiled mashed sweet potato 3/4 cup
Organic Cocoa powder 1/2 cup
Yogurt/Vegan Yogurt 3/4 cup
Vanilla extract 1 tsp
Salt 1/2 tsp
Butter/coconut oil/nut butter 5 tbsp ,melted
For decorating
Almonds 16
Chocochips 2 tbsps
INSTRUCTION:
1.Preheat the oven to 350 degree F.Grease a square baking pan/Place parchment paper.
2.In a bowl, add the melted butter, coconut sugar, boiled mashed sweet potato, salt, vanilla extract, cocoa powder, and yogurt.
*Add 11/3 cup of coconut sugar if not adding boiled mashed sweet potato.
4. Add Almond flour and baking powder.
6.Transfer the batter into the prepared baking pan.Decorate with almonds and chocochips.
7.Place the pan in the preheated oven and bake for 35 to 40 minutes until the top is set.And a toothpick inserted comes out clean or nearly so, with perhaps a few wet crumbs or a tiny touch of chocolate at the tip of the toothpick.
8.Once baked, remove the brownies from the oven and cool them for about 15 minutes before cutting them.
9.Once the brownies are completely cooled..cut them in squares and start relishing them.You can store them in an airtight container for several days.
Hope you will love this recipe.Please give your feedback in the comments and subscribe for more such healthy delicious recipes.
Comments
Post a Comment