Finding A "Healthy" Dessert
Week two is in the books. It was a rough week thanks to my overly ambitious training schedule in week one. After hitting the snooze button three or four times on Monday morning, I knew I needed a tamer week.
WK 2 Training Schedule
- Friday: Body weight, legs
- Saturday: Rest
- Sunday: 9 Miles, trail
- Monday: Rest
- Tuesday: 3 Miles
- Wednesday: Spin
- Thursday: Arms + core
I know it's only been two weeks, but it hasn't been easy cutting back on having dessert after a meal. To be honest, eliminating booze has been easier. My self-control was really put to the test earlier in the week when a co-worker brought in ooey-gooey homemade brownies for a birthday. Oof.
When I got home that night, I started rummaging through the pantry looking for something, anything that could substitute for a brownie. Chocolate chip clif bar--nope. Dark chocolate square--nuh uh. Spoonful of Nuttzo--ugh.
Along the way, dug out half a bag of almond flour and a can of Dutch processed cocoa powder. Good enough.
I scoured the internet for an almond flour brownie recipe and landed on one from Bob's Red Mill. I'm not one for baking, I'm too impatient for all the measuring, but this was simple. And even then, I fudged the measurements.
Before I get into the recipe, I need to insert a disclaimer here: these are not the chewy, fudgey brownies you grew up with. I hesitate even calling them brownies because the texture is quite different and they're definitely not as sweet. That said, I promise these are a good substitute.
Matcha Green Tea + Chocolate "brownies"
Adapted from Bob's Red Mill.
*Brace yourself...these are gluten-free. But for the sake keeping my gluten-tolerant friends interested, let's refer to them as almond meal brownies. And, bonus, they're also (mostly) oil-free.
1/2 plain, whole milk Greek yogurt
2 large eggs
1/4 cup Dutch processed cocoa powder
1/4 cup matcha green tea powder
3/4 cup coconut sugar
1 tsp bourbon vanilla paste
2 Tbs cornstarch
1/2 cup almond meal
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp coconut oil, melted
1 0.4oz. milk chocolate square, rough chopped
1 0.4oz dark chocolate square, rough chopped
Preheat the oven to 350F. Grease a 9-in baking dish with melted coconut oil; set aside. Grab two medium sized mixing bowls--you will be making a green tea batter and a cocoa batter by cutting all common ingredients in half, so bear with me.
In the first bowl, sift all the cocoa powder, 1/4 cup almond meal, 1/4 tsp baking powder, 1/8 tsp salt, 1 Tbs cornstarch, 3/8 cup coconut sugar. Stir in 1/4 cup Greek Yogurt, all of the vanilla paste, and 1 egg. Stir until well combined.
In the second bowl, sift all the matcha green tea powder, 1/4 cup almond meal, 1/4 tsp baking powder, 1/8 tsp salt, 1 Tbs cornstarch, 3/8 cup coconut sugar. Stir in 1/4 cup Greek Yogurt and 1 egg.
Using a serving spoon, carefully dollop the batter side by side into your lightly greased 9-in baking dish, alternating between green tea and chocolate. Take your chopped dark and milk chocolate pieces and sprinkle them on top of the batter. Using a butter knife skewer, swirl the batter into one another until you get a marbled effect.
Bake for 20-25 minutes. Let cool for 10 minutes. Cut, serve, and enjoy!
These brownies last up to 2-3 days without refrigeration and about a week with. If you choose to fridge them, pop a square into the microwave for about 10 seconds to warm.