‘I made gluten free and lactose free brownies and they are also without processed sugar, contain no butter or added oils. The consistency is amazing, exactly how a brownie should be and there is nothing quicker you can bake’
You will need:
2 cups dates, soaked in just enough water
150g sugar free chocolate and I use Valor
250g cocoa powder
1 avocado, peeled and chopped
1 banana, peeled and chopped
1 apple, peeled and chopped
4 eggs, beaten
seeds of a vanilla pod
a pinch of salt
1 teaspoon baking powder
1 cup pure ground alomds
1 cup coconut
1 tablespoon organic apple vinegar
a pinch of cinnamon
a pinch of instant coffee powder
Soak the dates in a large bowl until they are barley covered in water. Leave for at least an hour or overnight if desired.
In a separate bowl place the banana, avocado and apple. Add the vanilla, coffee powder and cinnamon powder. Add the apple organic vinegar and use a hand blender to make a smooth puree. Mix and in the meantime melt the chocolate and stir.
In another large bowl mix together the pure ground almonds, cocoa powder, coconut, baking powder and salt.
Use a large metal spoon to mix the date puree into the almond and coconut mixture. Add the fruit mix and stir in. Then the melted chocolate and stir in. Finally add the eggs, fold in until the mixture appears consistent.
Cover a dish with baking paper. Bake in a preheated oven for 40 minutes. The surface should be cooked with a crust and they should be very moist and just cooked inside.
Cool down very well until you slice into brownie portions.
These brownies are delicious stored in the freezer and keep very well up to a month.
I use Chocolate by Valor, vanilla and cinnamon by Schwartz, coconut and dried from from St Georges Brand