A mood booster and your favourite treat made healthier. Didn’t think it was possible to enjoy a chocolate brownie without the sugar or gluten? Think again!
Let’s get into it:
Ingredients
- 1 cup rice malt syrup
- 1 cup dried pitted dates, coarsely chopped
- ¼ tsp sea salt flakes
- ½ cup water
- ½ tsp bicarbonate of soda
- 200 g butter, chopped
- 3 eggs
- ¾ cup cocoa powder
- ¾ cup ground hazelnuts
- ½ cup buckwheat flour
- ½ cup sour cream
- ½ cup whole roasted peeled hazelnuts, halved
- 1½ tsp cocoa powder, extra
Instructions
PREHEAT oven to 180°C. Grease a 20cm x 30cm slice pan; line base with baking paper, extending the paper 5cm over long sides.
PLACE syrup, dates, salt and the water in a small pot over low heat; simmer for 5 minutes or until dates are soft.
STIR bicarb into date mixture. Transfer to a food processor and process until smooth. Return date mixture to pot; add butter, stir over medium heat until butter melts. Transfer mixture to a large bowl; cool for 5 minutes.
WHISK in eggs, one at a time. Stir in sifted cocoa, ground hazelnuts, flour, sour cream and chopped nuts. Spread mixture into prepared pan; level the surface.
BAKE brownie for 30 minutes or until a skewer inserted into the centre comes out with moist crumbs attached. Cool in the pan.
DUST with cocoa and cut into squares.
TEAM TIP: Despite its name, buckwheat is unrelated to wheat and is known as a seed or pseudocereal, making it safe for those on coeliac diets. It is also high in fibre and protein.
