As a self-confessed chocolate I can safely say that brownies are my all-time favourite chocolatey treat! There are so many different flavour combinations but personally I prefer good out gooey plain chocolate ones. I decided to add protein powder as a replacement for some of the flour as I working hard on my fitness at the moment so want to up my protein intake. So what better way that including it in cakes?!
This super simple gluten free, low FODMAP, dairy free recipe is a must try for any of my fellow chocoholics. They are perfect heated slightly and topped with melting ice-cream!
Makes 9-12
Ingredients:
100g vegan cacao protein powder (I used That Protein unsweetened so you may need to reduce the maple syrup if you use a sweetened brand)
80g ground almonds
2 tbsp ground flaxseed
1 tsp gluten free baking powder
2 tbsp cacao powder
50g gluten free oat flour
75g dark chocolate chips (or a handful of cacao nibs)
80g smooth peanut butter
4 tbsp melted coconut oil
150ml maple syrup
1 tsp vanilla extract
120ml coconut milk
METHOD:
- Preheat the oven to 170oc and line a square brownie tin with grease-proof paper
- Mix the protein powder, ground almonds, flaxseed, baking powder, cacao powder, oat flour and chocolate chips together in a large bowl
- Stir through the remaining ingredients until you have thick, firm cake batter
- Transfer the batter to your lined brownie tin, evening it out at the top with a spatula
- Bake the brownies for 20 minutes so they are nice and crispy on top but gooey on the inside
- Leave the brownies to cool completely in the tin before cutting into squares and storing them in an airtight container
