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A Brownie with a difference..

October 24, 2013

Chocolate brownie with a hidden secret!

Chocolate brownie with a hidden secret!

Are there already too many brownie recipes in the world? Do you need another one? Probably not, but this is one that you can indulge in guilt free and give to the kids knowing that you have a secret: they’re getting more vege’s than they know about!

This recipe was a catalyst for using a new stevia that I bought from iherb. It is chocolate flavoured drops that I had read positive things about. In all honesty, they are nothing to rave about – they taste a bit like imitation chocolate syrup. I wouldn’t buy them again.

I sneak vegetables into anything that I can, unbeknownst to my friends whom I feed. Although I think they are wisening up to me now! My family certainly have and they view all of my baking with amused suspicion – thankfully they are very open-minded.

Carrots and zucchini and pumpkin work wonderfully in baking but this is the first time I have tried cauliflower. A great source of vitamin C and B6, this cruciferous vegetable actually works. It is important to squeeze AS MUCH of  the moisture out of the steamed cauliflower as possible so that the slice isn’t too wet. This may affect the cooking time too. This slice is power packed with nutrition, good fats and is low carb. I know I have been banging on about good fats lately – this slice is relatively low in fat, using nuts as well as coconut oil. Give it a go and see if you can get the kids approval!

300g cauliflower
100g raw almonds (or other nut)
1/4 teas salt
90g dark chocolate (I use sugar-free)
40g coconut oil (or butter)
150g nut butter (I used macadamias)
80g rapadura – or more to taste – I used natvia
40g coconut
2 egg
1 teas cinnamon
1 teas cacao for a more chocolatey taste
1/2 teas stevia to taste ( I used this one)
vanilla to taste
 
Finely chop the cauliflower on SP 8 for 10 seconds. Steam until tender. Spread out onto a clean tea-towel and squeeze out as much liquid as you can. Cool.
 
In the TM, add the nuts, sugar (if using) & chocolate and mill on SP 9 for 10 seconds. Add the remaining ingredients and mix on SP 6 until combined. Spread into a baking tin and bake for 20 – 25 minutes until lightly golden and soft to touch. It will firm up a bit on cooling.
 
 
 
 
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