DEGF Healthy Chocolate Brownies (very low sugar)!
There are SO many things I am excited about today I don’t know where to start! The beginning.. oh yes.. always a good place to start! A couple of days ago something eat2healthUK said about my Baked Apple Oatmeal Bites got me thinking about sugar. You may have noticed that I don’t use refined sugar in my recipes and instead choose to use coconut palm sugar or agave syrup. Anyway, one of my best friends came to visit and after lunch (which is another excitement as it was oh so wonderful ‘traffic light rosti’ ) I said “let’s bake!” Now, I have two ways of baking! 1) I have an idea of something I would like to make that I may have eaten previously (in a dairy, sugar, fat laden life) and decide to make it DEGF (Dairy. Egg. Gluten. Free.) or 2) as in this instance, find a load of ingredients that look good and invent a recipe! Chocolate Brownies a la Life Diet Health!!! These were ‘almost’ completely sugar free, but my friend said ‘sugar!?’ so I added a miniscule amount of agave! Unfortunately my friend had to leave before the brownies were cooked.. all the more for me! 😛 (sorry!!!) The result is a fudgey, chocolate, cakey, gooey, moorish, healthy brownie without that sweet, sticky, sugarhigh, I-ate-too-much feeling! 🙂
- 50g coconut oil
- 35g raw cacao powder
- 1 teaspoon vanilla extract
- 15g agave syrup
- 100g cooked cannellini beans (drained and rinsed)
- 100g de-stoned soft dates
- 100g unsweetened apple puree
- 175ml coconut milk (unsweetened carton type)
- 35g porridge oats blitzed into flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 30g walnuts or pecans (optional)
- Melt the coconut oil (I used the microwave) and stir in the cacao, vanilla and agave. Leave to cool.
- Put the beans, dates, apple puree and milk in a food processor and blitz until as smooth as possible. Pour into a large bowl.
- Put the oat flour, baking powder, bicarbonate and salt on top of the puree. Add the cacao mix to the flour.
- Mix to combine thoroughly. Fold in nuts if using (I did half with, half without).
- Pour batter into a greased tin (or use my glass dish cheats – no greasing required).
Bake at Gas Mark 5 (190c / 375f) for 50 minutes. The cake should be coming away from the edge of the pan and a skewer inserted into the brownie should be slightly sticky!
- Leave to rest in the pan for 20 minutes, then cut into pieces and munch!
Serve & Store
- This can be stored in the kitchen (where no doubt it will get eaten) or in the fridge.
- I didn’t get around to serving the brownies with anything, as once I lick my fingers I have to eat the whole slice!
- The usual dessert sides would work, ice cream, fresh fruit, cream, even custard! 🙂
- Ooo…leave it overnight in the fridge (if you can!) and it is EVEN more yummy!
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