Flourless Sugar Free Brownie Recipe
I think one of the hardest parts of dieting is dealing with no-sugar. Because none of the foods we give up when we start the diet are as addictive as sugar. For those who say, "It is difficult for me to have no bread", I think it will be necessary to remind that bread is also a kind of sugar store. No matter how hard we try to deny it, most of us fall into sugar's net in one way or another. Sometimes we get stuck with a sugary product sold in the market, sometimes we load up on ice cream, sometimes we can't live without eating bread, sometimes we exaggerate acidic drinks... All of them are actually a result of sugar addiction. Otherwise, it is not the carbon dioxide in the soda drink that makes that drink indispensable for us.
How to Cope with Sugar Addiction?
The first step to recovery from an addiction is to accept the addiction. If we can say to ourselves "I have a weakness for sugar, I have a sugar addiction, I don't really want sugar right now, this is a result of my addiction to impulse", we can easily get over the sweet crisis that suppresses during dieting. Another thing that will help with this is to pass off their sweet cravings with more innocent things. Nuts such as dried figs, dates, dried apricots are very good natural foods that can pass a sweet crisis. But let's face it, in most cases, we can eat figs, dates, etc. It attracts not only creamy cakes, cheese spread künefes, crispy baklavas, intense chocolate brownies.
I don't have a solution for all of them, but I hope it will happen in time. Let's start with the brownie today. Getting started is half of finishing.
How is the taste and consistency?
As in every alternative recipe, a different result comes out in this one compared to a real brownie. The taste of carob flour is dominant in its taste, but because it also resembles cocoa, someone who does not know may not understand that it tastes from there. Unless you're a brownie gourmet, the difference in flavor with a real brownie will never bother you. If you've been on a diet for a long time and stay away from cakey sweets, this brownie will feel like summer in the Arctic.
Its consistency is quite wet, but it does not have that muddy structure, which is fudgy in English, it has a structure that is more suitable for breaking into pieces. If you take a piece of a real brownie and press it between your two fingers, it will become dough/mud, but when you do the same to it, it will crumble. I think this comparison gave an idea about consistency.
Enjoy the recipe...
- 3 eggs,
- 2 heaping spoon of butter,
- 1/2 cup of milk,
- 2 ripe bananas,
- 1 cup of carob flour,
- 2 tbsps of cocoa powder,
- 1/2 teaspoon of baking powder.
- Melt the butter in a saucepan,
- Peel the banana and mash it with a fork or rondo,
- Beat the eggs in a deep bowl,
- Add the banana and milk and beat,
- Add your butter and beat it quickly,
- Beat the cocoa, carob flour and baking powder to a smooth consistency,
- Pour the mixture into a greased 20 * 26 cm baking pan,
- Bake in a 160 degrees C preheated oven until toothpick comes clean.