If you want to fuel right for better health and more energy you have to keep in mind it’s closely related to what you eat. It goes without saying that exercising or being physically active in a different way surely is paramount in this whole process, but no amount of burned calories and fat will matter if you’re constantly making bad eating choices.
Eating healthy doesn’t mean that you shouldn’t eat baked goods, in fact, it means that you can eat them, but made in healthier versions with healthy baking mixes. Speaking of which, almond flour for instance seems to be a healthier option than all-purpose flour and finding out why will help you see the meaning of why making reasonable eating choices matters.
What is Almond Flour?
As the name suggests, almond flour is made of finely ground-blanched almonds. The most crucial fact you need to know about this flour is that it’s grain and gluten-free and it has a low amount of carbohydrates in its content. These properties make almond flour the ideal option for those who want to eat healthily and cut down on carbohydrates.
Being gluten and grain-free also makes it the perfect option for all those of you who are gluten intolerant. That being said, you should really think about stocking on the other necessary healthy baking mixes and start creating your own tasty and nutritious baked goods, whether sweet or salty.
But let’s not forget about the other almond properties. It’s said that this powerful nut is rich in calcium, magnesium, manganese, potassium, copper, phosphorus, vitamin E and monounsaturated fats which seem to positively affect and lower cholesterol.
Vitamin E, on the other hand, is a group of fat-soluble compounds that act as antioxidants in the body the purpose of which is to prevent damage from harmful molecules called free radicals. It’s also said that almond flour is also better for your blood sugar because it’s lower in carbs, fat and fibre which isn’t the case with all-purpose flour.
What Is All-Purpose Flour?
All-purpose is a white flour obtained from the endosperm of hard and soft wheat varieties. Unlike almond flour, all-purpose is rich in carbohydrates and gluten, but it’s also rich in grains. When compared to some other milled types of flour like whole-wheat and bread flour, the all-purpose type seems to have a lower protein content.
Being all-purpose, this type of flour is designed for making different types of baked goods, but also for dredging fish and chicken for frying and for thickening rich sauces. Now, while the shelf life of all-purpose flour seems to be longer than the one of almond flour (because of the removed oils that encourage spoilage), still, the use of almond flour is way better. Most of all, it’s healthier, and with the right dosage, you can replace the use of all-purpose flour in most recipes.
A Healthy Chocolate Brownie Recipe with Almond Flour
If you have a sweet tooth and want to satisfy your sugar cravings without compromising your healthy eating, then you should certainly make yourself healthy baking goods that are gluten and dairy-free, like these yummy brownies. Super fudgy and with intense chocolate and sweet flavour, but without the use of refined sugar, these chocolate brownies will surely become your favourite.
Ingredients
- 125g 80% dark chocolate
- 50g coconut oil (softened at room temperature)
- 3 medium eggs at room temperature
- 100 – 175g coconut sugar
- 90g almond flour
- 30g cocoa powder
- Pinch of salt
- ½ – 1 cup dark chocolate chunks and chips (optional)
Instructions
Preheat the oven to 180 ºC and line a 20x20cm baking pan with baking paper. In a heat-proof bowl placed above a pot of simmering water, melt the coconut oil and dark chocolate together. Once melted, set aside.
In another bowl whisk the eggs and coconut sugar until tripled in volume. In order to mix them well, use a hand/stand mixer, and whisk for about 5 – 7 minutes. When done, slowly pour in the melted chocolate while whisking on low speed until the chocolate is fully incorporated.
Now, it’s time to add the other baking products like almond flour, cocoa powder and salt while gently stirring until there are no clumps. Add the chocolate chunks and chips into the batter, stir, transfer the batter into the baking pan, smooth it out, sprinkle the rest of the chocolate chunks and chips and bake it for 18 – 20 minutes. The amount of baking time depends on the oven and on its power, so it would be better if you check on the batter by inserting a toothpick into it.
If it comes out moist and with crumbs on it, you should bake it a little more. Once baked, you can serve them warm or cooled. This tasty and sweet deliciousness can last you up to 4 days in a dry and cool place, but only if kept in a closed container.
