This recipe is incredibly easy, contains no flour at all, and you could even have it for breakfast!
Free of gluten, grains, dairy, nuts, soy, and refined sugar, it is a fantastic lunchbox filler for school starting back next week, or just a little something to curb the mid afternoon munchies.
Flourless Chocolate BrownieGluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar
1 large ripe banana
2 tsp vanilla extract
1/2 tsp apple cider vinegar
1 cup desiccated coconut
1 tbsp ground cinnamon
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp pure stevia powder
pinch of salt
1. Preheat oven to 180C. Line a brownie pan (approx 19x19cm) with baking paper
2. In a blender blend the eggs, banana, vanilla, and apple cider vinegar until smooth
3. In a bowl, combine the cocoa, coconut, cinnamon, cocoa, baking soda, and salt
4. Pour the wet ingredients in to the dry. Mix well to combine.
5. Pour in to the prepared baking tin. Bake for approximately 15-20 minutes until soft but not runny to touch.
- If you prefer not to use banana you can use 1 cup apple puree or even a cup of kumara or pumpkin puree. These may not be as sweet so it may be worthwhile adding in some additional sweetener if you like things sweet such as coconut sugar, extra stevia, maple syrup, or dates
- This is not a super sweet brownie, as I wanted something that was suitable for an anytime snack as opposed to a decadent treat. If you would like to make this more as a treat or something to have on the odd occasion with an afternoon cuppa, feel free to add additional sweetener or a big old handful of chocolate chunks or something equally delicious. You can also feel free to add some chopped nuts or chopped dried fruit to the batter if you want a little more to it.
- These ingredients make a relatively small quantity, but if you would like a thicker brownie simply double the ingredients and bake for probably about 25-30 minnutes (you'll just have to keep an eye on it, as that's only a guess!)