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Super Food Brownie Recipe & Combo Pack

This recipe takes your usual sugar laden, carb loaded brownie & super charges it to the max with the antioxidant powers of raw Cacao powder & nibs, the brain food & blood sugar balancing benefits of Coconut oil & the low GI slow release energy of Coconut sugar. It’s nutrient dense so it’s actually really good for you with the added benefit of being dairy, refined sugar & gluten free & all whipped up in 5 minutes in the Optimum 9400 Blender.  You won’t believe that it’s healthy, as it tastes so good!  All information including my Special Super Food Brownie Combo pack & all the health benefits can be found at Kelly’s website - Visit www.more2u.co.nz.

 

Ingredients

200g Dates (Iranian preservative free ones on more2u website)

3/4 C Boiling Water

1 tsp Baking Soda

200g Coconut Oil (Blue Coconut cooking or Wild Virgin for mild coconut taste - weigh out & gently melt)

4 Free Range Eggs

1 C Life Foods Organic Raw Coconut Sugar (low GI of 35 – good for Diabetics)

3/4 C Life Foods Organic Raw Cacao Powder (one of the highest antioxidants on the planet)

150g Almond Meal/Flour (on the more2u website as well in 150 g packs or could use Coconut, buckwheat flours or Spelt if not needing gluten free)

1 tsp Baking Powder (gluten free)

1/2 C Life Foods Organic Raw Cacao Nibs

 

Method

1.             Preheat oven to 160oC fan bake.  Put the kettle on to boil. Line base & sides of your chosen tin (rectangle - 20cm x 28 cm                             approx.) with baking paper.

2.             Roughly chop dates & pour over the boiling water in a glass jug & add baking soda, dissolve & soak chopped dates for 5 minutes                   before adding to your Optimum 9400 blender.

3.             Add gently melted Coconut Oil & blend on high until you get a smooth paste consistency.

4.             Add eggs, Coconut Sugar, Cacao Powder, Almond Meal/Flour, Baking Powder & Cacao Nibs & pulse until just combined, scrape                  down sides of blender jug or use tamper & pulse again until well combined.

5.             Pour into lined baking tin & spread evenly & bake for 40- 50 minutes until the middle is set & the brownie is just coming away from                 the edges.  Allow to cool before cutting.  Keeps well for a good week in the cake tin & freezes well also. 

6.             Serve with your own homemade Mascarpone or Kefir Cream mixed with Heilala Vanilla Paste (make the day before so it sets in                   fridge) & fresh berries or some Goji Berries & extra Cacao Nibs. 

For tips & questions contact:  Kelly More – kelly@more2u.co.nz