Sometimes we can get so caught up in getting creative with recipes that we overlook the tried and true. I've always loved Steph Lowe's (aka The Natural Nutritionist) recipes for this fact - she keeps things simple, there's no fuss. What's more, she tends to design recipes with intolerances and the intricacies of our bodies in mind.
Specifically, these brownies are nut intolerance friendly (ground seeds are a great substitute for nut meals FYI). They also make use of rice malt syrup which serves to stabilise blood sugar levels (in comparison to other higher fructose sweeteners which can cause energy spikes) in those who are particularly sensitive. Thumbs up to brownies that are nutritionist approved.
Makes 12.
You will need:
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup coconut flakes
8 dates (omit for fructose free)
2 tablespoons raw cacao
1/4 teaspoon sea salt
1/4 cup rice malt syrup
1/4 cup coconut oil, melted
1 tablespoon cacao nibs
1 tablespoon chia seeds
Desiccated coconut, for topping
Amy's essential oil flavour suggestions (add more or less, to taste) :
A choc mint fan? Add 1-2 drops peppermint essential oil
A choc orange fan? Add 1-2 drops wild orange essential oil
Maybe cinnamon is your thing? Add a couple of drops!
Blend seeds, coconut, dates, cacao and sea salt.
Transfer into a bowl and add rice malt syrup and coconut oil (and any essential oil, if desired). Combine well. Add cacao nibs and chia seeds and stir well.
Spoon into a lined bread tin and pack well with the back of a spoon or extra baking paper. Sprinkle with coconut.
Chill in the fridge before slicing and serving. For portion control, cut into bite sized pieces. Enjoy.
If you want more chocolate cake-y delights, check this out!!
