Anyone who knows me knows I have a sweet tooth however becoming more health conscious, I am always on the look out for delicious sweet cakes and treats with a healthy twist. Because I am often asked how I can make/bake goodies with low/no sugar and using only good fats, I am always experimenting at home and low and behold, I have unravelled this gorgeous healthier brownie recipe that is made with buckwheat flour which I am pleased to inform you is acceptable on a macrobiotic diet as well as those following a gluten free diet.
So for those of you wanting to try this at home, here is the recipe.
This is great to bake with your children. I had my nephew for the half-term just gone and we enjoyed making these as well as other delicious treats. We spent valuable time together as well as having fun in the kitchen (although somewhat messy)!!
Makes 16 squares
190g coconut oil
190g dark good quality chocolate (vegan)
3 flaxseed eggs (mix 3 tsp of flaxseeds with 8 tsp of water and mix until it becomes an egg texture)
150g dates OR 100g coconut sugar & 50g maple syrup
1/2 tsp vanilla powder or 1 tsp vanilla essence
115g buckwheat flour
2 tbsp arrowroot powder
1/4 tsp Himalayan salt
- Preheat over at 180 oC.. Line a 20 x 20cm baking tray with baking paper.
- Melt oil and dark chocolate.
- Beat flax ‘eggs’ with maple syrup, ‘sugar’ and vanilla powder. If you have opted to use dates, you will need to use the blender to bring all the ingredients together.
- Sift flour and arrowroot in a separate bowl with the salt. Once the chocolate and oil mixture has melted, let it cool slightly and then add to the flax ‘egg’ mix then slowly add in the flower mix until all has been combined well.
- Pour the mixture into the baking tray and bake in the centre of the oven for about 20 minutes.
- Remove from the oven and let the brownies cool. Turn brownies out and slice into portions.
Enjoy on its own or with a tsp of whipped coconut cream. Delicious!