ALMOND FLOUR BROWNIES WITH MATCHA MINT FROSTING #desserts #glutenfree

These almond flour brownies with matcha mint icing are without grain and sans dairy treat stuffed with cakey chocolate goodness! Finish them off with without dairy cashew icing stacked with matcha enhance!

I really took a stab at utilizing quinoa in the primary cluster which I was unable to find a good pace and I basically wound up with a chocolate block. At that point I chose to let the past proceed to proceed onward from the quinoa and check out almond flour.

Almond flour is light, soft, and makes a magnificent sans gluten, sans grain substitute or ordinary flour. These brownies have a decent blend between a fudgey and cakey surface and are truly clammy and cushy. One thing you should make certain of in the event that you need delicate brownies is to include enough oil.

INGREDIENTS
Brownies:

• 1 cup almond flour
• 1/2 cup coconut sugar (can sub regular sugar)
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 2 eggs
• 2 tbsp maple syrup or agave
• 1/2 cup coconut oil, melted and cooled
• 1 tsp vanilla

Frosting:

• 1  1/2 cup raw cashews (soaked overnight then drained and rinsed)
• 3 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup almond milk
• 1/2 tsp mint extract (can also use vanilla extract
• 1–2 tsp matcha powder

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
2. Mix the almond flour, coconut sugar, cocoa powder and baking powder together in a bowl.
3. In a separate bowl, whisk the eggs, maple syrup, coconut oil and vanilla together in a bowl.
4. Pour the wet ingredients into the dry and mix until combined.
5. Pour the batter into your pan and spread evenly.
6. Cook for 20-25 minutes. To test if your brownies are ready, stick a toothpick in the brownies. the toothpick should come out (mostly) clean.
7. To prepare the frosting, add all the frosting ingredients to a highspeed blender and blend until smooth. You may need to scrape down the edges a few times as you blend so everything gets incorporated.
8. Store the frosting in the fridge and frost right before serving.

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