Raspberry Sauce with Chocolate Brownies, both healthy and delicious.
For the Chocolate Brownies
Ingredients
1 banana
1 apple
2 eggs
1/2 cup almonds
2 cups water
1 cup coconut oil
2 cups coconut sugar
1 1/2 cups oat flour or any gluten-free flour or just normal plain flour
1 cup rice flour
1/4 tsp cinnamon powder
2 1/2 tsp baking powder
200g cacao powder
1 tsp vanilla extract
100g cacao paste roughly chopped into chocolate chip size pieces to top the brownie before it goes into the oven or dark chocolate with 85-90% cocoa solids
salt according to taste
Method
Blend the banana, apple, eggs, almonds, water, coconut oil, and coconut sugar. Pulse until smooth and creamy and pour into a large bowl.
To make the oat flour - put the organic rolled oats into a blender and blend until it becomes a powder)
In a separate bowl, whisk the oat flour, rice flour, cinnamon powder, baking powder, and cacao powder until well combined.
Whisk the two mixtures together adding the wet to the dry mixture (do not over blend).
Pour the brownie mixture into a lined slice tray (10x14 inches) and randomly poke in as many chocolate chips as you like.
Bake on 170C for 40 minutes.
For the Berry Sauce (optional)
Ingredients:
1 cup raspberries (frozen or fresh)
1/2 cup maple syrup
1/4 cup water
1 tablespoon lime juice
Method:
Blend the raspberries, maple syrup, and water in a blender until completely smooth.
Transfer into a pot and bring to a simmer. Leave the mixture to simmer for 5 minutes and then turn off the heat. Mix in a squeeze of lime and transfer to a bowl. Set aside.
For the Cream (optional)
Ingredients
2 cups raw cashews
1 cup water
1/2 cup coconut (fresh,desiccated or fresh)
3 tablespoons maple syrup pinch of salt
Method
Preheat your oven to 170C.
Add all the ingredients to a blender and blend until completely smooth and creamy.
When the brownie will come out of the oven, Cut to desire pieces and serve onto your plate. Pour the cream glory and berry sauce over and eat, or you can eat it straight away from the tray on its own.
Comments