Interested in some #healthy #organic #vegan #paleo #glutenfree #refinedsugarfree #dairyfree #eggfree #lowcarb brownies full of #healthyfats and #antioxidants for a #healthytreat? (Since that’s such a mouthful I just decided to call them buzz word brownies!)
You don’t believe that such a thing exists? Take a look at the changes I made to a typical brownie recipe.
Egg for milled chia seeds + water
Wheat flour for almond flour
Sugar for Savvy organic carob sesame spread with date
Butter for coconut oil
These brownies are crunchy on top but still fudgey in the middle. If you’ve never had a ‘healthy’ brownie before (e.g. made with sweet potato, black beans, rice flour etc) then I will warn you that these aren’t like your traditional brownie. The texture is slightly different, it’s not sickly sweet and the almonds should provide your with more sustained energy not lead to a massive sugar crash.
SAVVY FOODS ARE NO LONGER TRADING- I will try and update the recipe soon with a substitute for the Savvy spread
0 of your 5-a-day
(maybe half from the dates and raisins)
- 1 cup organic almond flour
- 1/2 cup melted organic coconut oil
- 3/4 cup Savvy organic carob spread with date*
- 1/4 cup organic cacao powder
- 3 tbsp organic milled chia seeds
- 6 tbsp (filtered) water
- 1/4 cup raisins
(You could also use chocolate chips or chopped nuts)
- Mix the chia seeds with the water and leave to the side.
- Preheat the oven to 180°C.
- Mix the coconut oil and Savvy spread.
- Add the almond flour and cacao powder and mix well. It might resemble bread crumbs and be a bit stiff but it will mix together.
- Add the chia and water mixture and stir until combined. Then add the raisins. Again it might be a bit stiff but persevere.
- Line a small baking tin with baking paper and spoon in the mixture. Press it down with the back of a spoon until it’s about 1.5-2cm thick. Make sure to smooth the top- because there is no raising agent and it’s thick batter it will come out looking pretty much how it went in. If it doesn’t cover the whole bottom of the tin that’s okay.
- Put it in the oven for 15 minutes.
- Once the brownie has cooked let it cool down before you devour it.
- You could use unmilled chia seeds or flax seeds, but I haven’t tried this and it will change the texture.
- Also it would be safe to eat the mixture as a raw brownie. I haven’t tried this so I don’t know how well it holds together but you could give it a go.