Everyone loves a chocolate brownie but they are a bit naughty. So when we make them for our guests we ramp up the protein and good fats to curb those sugar levels. They are also gluten free and vegan!!
Serves 12
Cooking time: 25 minutes
INGREDIENTS:
1 cup Organic Soft Brown Cane Sugar
1 cup Gluten Free Flour
1 tbsp Gluten Free Baking Powder
1 cup Dairy-free dark chocolate
1/4 tsp fine salt
1/4 cup Pea Protein Powder mixed with 1 cup of Oat Milk
3 tbsp of fair-trade Vanilla extract
3/4 cup Naturya Organic Cacao Powder
1/3 cup Kent Rapeseed Oil, plus extra for greasing
1 cup of Mixed Nuts
1 tbsp Mixed Seeds
METHOD 1. Pre-heat the oven to 180°C/160°C Fan/ Gas 4. 2. Grease and line the base and sides of a 20cm square baking tin with greaseproof paper making sure the paper sticks out above the rim of the tin.
3. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly. 4. Put all the dry ingredients in a bowl and pour in the olive oil, melted chocolate and pea protein mix. Using a wooden spoon mix until the batter is smooth and glossy. 5. Add in the nuts, mix and pour into your baking tin. Top with mixed seeds.
6. Place in the pre-heated oven and bake for 25-30 minutes for a gooey brownie. 7. Once baked, leave in the tray for 30 minutes to cool before removing and serving.