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Chewy choc oats brownie


INGREDIENTS

  • 2 cups organic gluten-free rolled oats

  • 1/2 cup cacao powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 5 pitted dates

  • 1/4 cup almond butter

  • 1/2 cup coconut mylk

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon pure vanilla extract

  • 1 tablespoon flaxseed meal mixed with 3 tablespoons water

  • 2 large mashed bananas

INSTRUCTIONS

  1. Preheat the oven to 170C and adjust the oven rack to the middle position. Lay a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out.

  2. Place dates with coconut mylk and flaxseed "egg" into a blender and blend until smooth.

  3. Place rolled oats into a food processor. Process on high until it resembles a flour. This should take about 30 seconds.

  4. Add in cacao powder, baking soda and salt. Pulse again a few times to combine.

  5. Combine (2) and (3, 4) with almond butter, vinegar, vanilla and mashed bananas.

  6. Process until smooth.

  7. Using a spatula, transfer the mixture to the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

  8. Slice and serve.

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