Gluten-free nectarine-plum brownie

Name: Gluten-free nectarine-plum brownie
Cook time: 60 min
Total time: 1 h
Yield: 6P
Ingredients: 2 eggs; 85 g coconut blossom sugar; Pulp of 1 vanilla pod; 200 g almond flour; 50 g cocoa powder; 1 tsp baking powder; Pinch of salt; 125 ml milk; 100 ml melted coconut oil; Lemon thyme honey:; 2 sprigs of fresh thyme; 1 long zest of lemon; 150 ml honey; Nectarines, apricots, plums or mirabelles of your choice to cover the top layer

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60min

•

Easy

Easy healthy snacks or a breakfast is always a good idea! This brownie is really super easy.

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Ingredients

What do you need?

Quantity: 6P

2 eggs
85 g coconut blossom sugar
Pulp of 1 vanilla pod
200 g almond flour
50 g cocoa powder
1 tsp baking powder
Pinch of salt
125 ml milk
100 ml melted coconut oil

Lemon thyme honey:
2 sprigs of fresh thyme
1 long zest of lemon
150 ml honey

Nectarines, apricots, plums or mirabelles of your choice to cover the top layer

2 eggs
85 g coconut blossom sugar
Pulp of 1 vanilla pod
200 g almond flour
50 g cocoa powder
1 tsp baking powder
Pinch of salt
125 ml milk
100 ml melted coconut oil

Lemon thyme honey:
2 sprigs of fresh thyme
1 long zest of lemon
150 ml honey

Nectarines, apricots, plums or mirabelles of your choice to cover the top layer

Preparation method

How do you make this?

Beat the vanilla, eggs, and sugar until thick pale foam (about three minutes).

Stir the almond flour, baking powder, and cocoa powder in a bowl so there are no lumps and pour the milk and coconut oil into the egg foam, mix briefly and vigorously to eliminate all lumps.

Pour into a greased bottom or lined with baking paper in the baking accessory.

Cut the fruit in half and remove the pit, place cut side up and fill the surface nicely.

Preheat your oven to 180°C for 2 minutes.

Bake for 35 to 40 minutes at 160°C, let cool.

Drizzle the thyme-lemon honey over it, enjoy!

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