"Stefano, who leads our cooking school – La Cucina Caldesi – has developed this recipe with minimal sweetness and maximal flavor," he states. food author and writer Katie Caldesi.
They are likewise brimming with fibre from the nuts, chocolate And dates. Byasting nuts releases their natural oils, imbuing them with plenty of flavor. Take a moment to smell them as you toast them. air fryer And when you emerge from trying this, you'll understand my point. Should you be maintaining extremely low carbohydrate intake, opt for erythritol rather than using dates.
Skip the embellishments, add a topping of vanilla-flavored whipped cream or pair it with Greek yogurt, crème fraîche, or sour cream, along with some berries.
Stefanos' soft and chewy chocolate, date, and walnut brownies
Makes : 12 brownies
Ingredients :
75g walnuts
3 large Medjool dates (approximately 75g), pitted and roughly chopped, or 75g erythrito
100 grams of dark chocolate (with at least 85% cocoa content)
60 grams of butter, plus additional for greasing
3 eggs
50g ground almonds
Method :
1. Roast the walnuts on an oven tray at 160°C for three minutes. Allow them to cool slightly before giving them a rough chop.
2. When using the dates, let them steep in 75 ml of freshly boiled water for several minutes until soft; proceed to crush them into a paste with a fork. For those opting for erythritol instead, mix it with 50 ml of boiling water in a small pan heated moderately high. Allow this mixture to cool before setting it aside.
3. Line a silicone mold with a sheet of baking parchment.
4. Combine the chocolate and butter by melting them either in a bain-marie (place a glass or metal bowl above, without touching, simmering water in a saucepan set at medium heat) or in a small bowl using a microwave. Let it cool down afterwards.
5. Divide the eggs between two separate mixing bowls. Incorporate the dates or erythritol into the egg yolks using either a hand whisk or a big spoon until well combined. Next, mix in the chocolate blend along with the walnuts and ground almonds into the bowl containing the yolk mixture, stirring thoroughly once more for even distribution.
6. Beat the egg whites until they form soft peaks. Using a big metal spoon, gently incorporate the egg whites into the chocolate mix. Transfer this to the lined container and even out the top surface.
7. Cook in the air fryer at 140°C for 20 to 25 minutes. The dish is done once the exterior feels solid yet has a subtle jiggle; it will keep firming up as it cools down. Take it out of the air fryer and allow it to reach room temperature prior to taking off the parchment paper lining.
8. Cut into 12 squares and serve at room temperature. Or put into an airtight container in the refrigerator once cool, where they will keep for a couple of days.
A recipe from 'The Diabetes Air Fryer Cookbook' by Katie Caldesi (Hamlyn, £22) is shared here.
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