Profil von »XZSEffie95«

XZSEffie95

Anfänger
- »XZSEffie95« ist weiblich
- Registrieren Sie sich jetzt!
Sie müssen sich registrieren, um eine Verbindung mit diesem Benutzer herzustellen.

Über mich

[img]http://www.imageafter.com/image.php?image=b17mattphilip024.jpg&dl=1[/img]Of course you are!

I made these brownies on snapchat a few weeks ago (username:
ambitiouskitch) and saw that many of you finished up making them and tagging me on Insta.
This is giving me some motivation to post even more Snapchat recipes and not simply movies of my cat drinking water
from a tea cup.
By the way, how was your weekend? Have you been freaking out because September is nearly
here? I am. It's gradually getting a little
bit cooler during the evenings and sunlight seems what temp to
roast turkey legs be placing eariler every day. I'm not really ready!
Or maybe I am? Because September = everything pumpkin.
Yet We realize we aren't presently there quite however… so today I
present you with another zucchini formula! I'm uncertain if you're excited or just plain annoyed at
this time. I should have called it zucchini month on Ambitious
Kitchen because it's basically experienced everything I've produced.

Now in the event that you haven't tried zucchini in baked goods, this is
a great recipe to start with. Why? It's easy,
manufactured in one dish, HEALTHY and freaking delicious.

I actually tested this formula 5 times to attain the most perfect consistency, structure and perfect taste.
The trick is to add a little bit of coconut essential oil to the batter to make these ooey-gooey perfection.
While these don't necessarily taste like your typical buttery
brownie, they're super moist and gooey, like all brownies
ought to be. I would say that they are more of a combination between a
cakey and fudgy brownie, but not at all dense.
And the raspberries do add so much here! I used a reduced sugar raspberry jam from Investor Joe's and swirled it in, then added raspberries at the top for just a little pretty demonstration (plus drizzled chocolate).

I want to note that I did test a batch of
the brownies with fresh raspberries in the batter, but they arrived too moist and
almost fell apart, so if you still want the raspberry taste I would recommend using jam.

If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram - I really like seeing your creations and featuring followers!

There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

Grain Free Raspberry Almond Butter Delicious chocolate
Chip Zucchini Brownies
Calories from fat: 145
Body fat: 9.8g
Carbohydrates: 12.6g
Glucose: 9.3g
Fiber: 2.2g
Protein: 3.7g
Food: Brownies, Bars, Grain Free of charge, Paleo, Gluten Free of charge, Dairy
Free of charge, Healthy
Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt (only if your almond butter isn't salted)
1/2 cup chocolates chips, divided
3 tablespoons low sugars raspberry jam
Raspberries for garnish, if desired
Instructions
Preheat oven to 350 levels F. Grease 8x8 in .
pan with nonstick cooking spray.
Press zucchini of surplus moisture using a paper towel.

In a big bowl, mix jointly zucchini, almond butter, egg,
coconut oil, vanilla and maple syrup until even in consistency.

Add cocoa powder, baking soda and salt. Blend until just
mixed. Mix in about 1/2 from the delicious chocolate potato chips.
Pour batter into ready pan. Spoon jam by teaspoonful onto the
top from the batter after that take a knife and swirl the jam into the batter several
times.
Bake for 20-25 moments or until toothpick inserted in to the middle
comes out almost clean. Remove brownies from range and transfer pan to a cable
rack to great.
Place remaining delicious chocolate chips in a little saucepan more than low
heat. Stir chocolate until totally melted then drizzle over the top from the
brownies. I love to also sprinkle mine with just a little ocean salt but
it's your decision. Cut into 16 brownies
These look amazing!
I have a subsitution issue: it's almost impossible to find
almond butter in switzerland, the only almond-based fat" available is in a very liquid form and fails well with your meals. Would it become possible to substitute with another nut butter, like peanut butter?
How much sodium to add?
These look like perfection!
While I am not quite getting excited about the end of summer months… I AM looking forward to a good reason to carefully turn on my oven 24/7. Baker @ heart <3 most definitely.