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Author Notes: I still can’t quite get over the fact that I made these. It can be unbelievably difficult to make a brownie free from gluten, refined sugars, eggs or dairy. This was not an easy journey, and it’s taken me several attempts and failed disasters to come up with my perfect recipe. As you know, I love making healthier that can be enjoyed by as many people as possible. A common struggle for many of us is making food that’s good for us, but actually tastes good. Healthy, without knowing it’s healthy. Of course, I also love when food tastes healthy, but when it comes to brownies, I want to indulge. To me, it feels like I’ve achieved my dream brownie with this recipe. Although I’m sure I could have created a brownie recipe which was a bit healthier, by perhaps incorporating a vegetable in there somehow – I thought I would save that for another day. This recipe is still much better for you than your standard brownie, and the main benefit of this is the taste. We all deserve a treat now and then, and if you’re going to spoil yourself, your much better doing so with this recipe. —Harriet Emily
Makes 6 large slices
For the chocolate:
- 3/4 cup cacao
- 2 tablespoons cacao powder
- 3/4 cup cocoa butter
- 2 tablespoons coconut oil
- 1/4 cup liquid sweetner of choice
- 1 pinch salt, to taste
- 1. Firstly melt the cocoa butter and coconut sugar in a pan on a low heat, to remain raw.
- 2. Next add in the remaining ingredients, and stir until all is melted and well mixed.
For the brownie
- 1 1/2 cups raw chocolate
- 3 tablespoons coconut butter
- 1 apple
- 1/3 + 1/4 cups coconut palm sugar
- 1 tablespoon flax seeds
- 2 tablespoons water
- 1/3 cup buckwheat flour
- 2 tablespoons millet flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon bicarbonate soda
- 1 teaspoon cider vinegar
- 1. Firstly, make the flax egg by adding the flax seeds and 2 tbsp water into a bowl and stirring together. Set aside so that it can form a gel whilst you prepare the next steps.
- 2. Now make an apple sauce. Peel and chop your apple, and add into a pan on a high heat with the 6tbsp water. Heat for about 5 minutes, and then when the apple has softened, mash into a puree with a fork. Set aside to cool.
- 3. Add the melted chocolate into a pan on a low heat, and scoop in the coconut butter. Stir in until well mixed and the coconut butter has melted. Set aside to cool.
- 4. Add the coconut sugar, maple syrup, melted chocolate mix, apple sauce and flax egg into a food processor. Blend until smooth.
- 5. In a separate bowl, sift together the quinoa flour, buckwheat flour and millet flour. Spoon in the baking powder and bicarbonate of soda. Mix together.
- 6. Pour in half of the flour mixture and all of the apple cider vinegar into the food processor. Blend until smooth. Now add the remaining flours and blend again until smooth.
- 7. Scoop the brownie mixture into a cake tin and place into the oven. Cook for about 25-30 minutes, or until the cake has risen slightly and the top has browned and formed some cracks. The cake will be cooked when you can push a skewer through the cake and it comes out clean.
- 8. When the cake has cooked, remove from the oven and allow to cool. When the brownie has cooled, remove from its tin and cut into slices. If you like, you can drizzle the brownies with some melted chocolate – I like to do this as it creates extra crunch on top of the brownies once the melted chocolate has set. Now enjoy and indulge!
- for more details and other recipes, visit: harrietemily.com