Brownies Recipe by Geraldine
Brownies Recipe by Geraldine:
Ingredients:
1/4 cup natural unsalted creamy peanut butter or cashew butter
1/2 cup almond flour
1/4 cup almond meal
1/4 cup coconut sugar
1/4 cup stevia
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1/4 cup unsweetened cocoa powder
1/2 cup Tropeaka Boost (cacao flavored pea protein powder)
2 cups cashew milk or almond milk (depends on desired consistency)
2 teaspoons baking powder
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
pinch of salt
Dark Chocolate
Walnuts and/or pecan nuts
Instructions:
- Preheat oven to 180°C; line an 8-inch square baking pan with parchment paper
- In a medium bowl, whisk together nut butter, coconut sugar, stevia , maple syrup and coconut oil until the batter resembles caramel
- Add cocoa powder and whisk until well mixed and thick like frosting
- Whisk in the protein powder, vanilla, salt, apple cider vinegar, baking powder and nut milk
- Fold in almond flour until you get the right creamy and thick consistency and no flour patches remain
- Cut the dark chocolate in small cubes and crumble the nuts and fold them in the batter with a spatula
- Pour batter into the baking pan; using the spatula, smooth batter into an even layer
- Bake for about 30 minutes; cool for 2 hours until completely cool and slice into small brownies
Chocolate Frosting with Pecan Nuts
1/4 cup cocoa powder
1/4 cup Tropeaka boost (cocoa flavored pea protein)
1/2 cup melted coconut oil
2 tablespoon pure maple syrup
pinch of salt
cinnamon
- Combine wet ingredients and cocoa powder to a thick frosting
- Crumble up pecan nuts
Cashew Frosting with maple glazed Buckwheat
1/4 cup cashew butter
Dash of cashew milk
2 tablespoons of maple syrup
lots of cinnamon
pinch of salt
- Glaze the buckwheat with maple syrup, cinnamon, maca powder and a dash of salt in a pan and let it cool on parchment paper
- Combine other ingredients to a thick frosting
PS: The brownies are vegan & gluten and refined sugar free.
Enjoy!
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