Healthy Chocolate Brownies (No-Flour, Gluten-Free, Low-Sugar)
It’s dense. It’s chocolatey. It’s healthy. It’s low-sugar. It’s gluten-free so that means NO FLOUR. It’s also a power snack if you are an endurance athlete like a runner/triathlete, or if you are into fitness in general. And it’s made of potatoes.
Now, everyone on this planet knows what a potato is. But not a lot may know the many ways you can use it. It’s not just for fries or mashed potatoes. For us here naman in the Philippines, hindi lang po pang Kaldereta or pang Menudo.
For this recipe, I’ve teamed up with the awesome people from Potatoes USA - Philippines. Yes po, may U.S. potatoes po tayo dito sa ‘Pinas. They’ve been spreading the good news about potatoes to professional chefs, the food industry, and to you savvy home cooks.
They were generous enough to give us these ingredients to try for this recipe. And ohhh…. I’m giving away these swag kitchen goodies to one lucky audience. So make sure to watch the full video below so you won’t miss it.
As for this recipe, when it comes to pastries like cakes, brownies, basically everything that has flour, I avoid it because of the gluten. Gluten in standard baking products makes me bloated, and I’ve been seriously trying to make healthier choices that won’t make me look like I’m 3 months pregnant. So when I found out that potatoes are a good flour substitute, it was a eureka moment!
For this Healthy Chocolate Brownies recipe, I’ve used their dehydrated potato flakes. What’s so fantastic about U.S. dehydrated potatoes? There’s no need to wash, peel, and boil them. So convenient! With dehydrated potatoes, you have a versatile ingredient, which requires minimum preparation. It‘s easy to store and ready for use at any time of the day. It can be used right out of the package or quickly rehydrated. It also has a good value, with one kilo of dehydrated product making approximately five kilos when rehydrated. It has a long shelf life of up to two years. I honestly think it should be a pantry staple in every household.
Where to Find Potatoes USA Products in the Philippines?
Now you may be wondering if fresh U.S. potatoes are available this time of year in the Philippines. And the answer is a big YES! Fresh potatoes from the U.S. like fingerlings and russets are available in Cebu! You can find them at…
- SM Supermarket outlets
- SM Savemore outlets
- Metro Ayala Supermarket
- Metro Gaisano Supermarket
- Landmark Supermarket
- Robinsons Supermarket
Finally, frozen potatoes can be purchased from supermarkets and membership shopping outlets nationwide. To be honest, I really find fresh potatoes perfect for the holiday season, especially if you want them as sides for your roast chicken, turkey, and other proteins. They totally complete the dish! And if you're in Cebu, I found them in Metro Ayala Grocery Store.
Potatoes USA Dehydrated Potato Flakes - 2 cups
Hot Water - 1 cup
Coconut Oil - 1/2 cup
Dutch Cocoa Powder - 1/2 cup
Baking soda - 1 teaspoon
Salt - 1 teaspoon
Large eggs - 2
Erythritol - 1 1/2 cup (if you don’t want it to be sugar-free just substitute it with 1 1/2 cup white sugar)
Vanilla extract - 1 teaspoon *optional
Raw peanuts (peeled) - 1 cup
1. In a bowl, add in our potato flakes, followed by hot water. Mix until you have a mashed-potato texture. Add in more water if it's still dry. Then set it aside and let it cool.
2. In a separate bowl, sift the cocoa powder. This avoids having lumps of chocs on your batter so don’t skip this step.
3. Add in the salt, and the baking soda. Followed by our erythritol. If you don’t want this to be low-sugar you can use the standard white sugar. And then Mix.
4. In another bowl, let us crack these eggs. Then add in the coconut oil. And then mix until well combined.
5. Set the oven to 200 degrees and time it to preheat for 15 mins.
6. Roughly crush the peanuts and set them aside.
7. Once the dehydrated flakes are at room temperature and are now cool to handle, pour in our cocoa powder mixture from earlier. Mash it together ‘til the potatoes are mixed with the cocoa powder. Followed by the egg mixture. Fold until everything is well-combined.
As you fold and mix, you’ll have a thick chocolatey and dense batter. Make sure to continuously remove any potato lumps. Now if you don’t want to be bothered with the muscle-mixing-work, do this with an electric mixer.
8. Add in the crushed peanuts. And mix again for a few seconds making sure you have an equal distribution of that nuts.
9. Prep your baking pan, and grease it including the sides with coconut oil. Then pour in our batter.
10. Bake initially for 20 minutes, and do a test by sticking a toothpick in the middle. If wet bather sticks to the toothpick, bake it for an additional 10 minutes.
There you go. Hope you wonderful peeps enjoyed this brownie recipe. Give it a like, and share this with your friends and family who you think might like and find this recipe useful.