Tuesday, May 20, 2014

Superfood Brownies

  • 70g Organic wholemeal spelt flour
  • 70g Organic Raw Cacao powder
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • ½ cup Agave nectar
  • ½ cup extra virgin coconut oil
  • 2 eggs
  • ½ tsp vanilla bean,paste
  • ½ cup organic shredded coconut
  • ¼ cup Inca berries

Preheat oven to 180C and line 24 mini muffin tins with papers.
In a small bowl mix together flour, cocoa, baking powder and sea salt.
In a medium saucepan over low heat, melt coconut oil. When melted, whisk in the Agave.
Pour into dry ingredients.
Stir in the eggs one at a time until fully incorporated then stir in the vanilla, Inca berries, coconut. Combine thoroughly.
I put my mix into a silicone piping bag and squeezed into prepared mini muffin tins and cook for 13 minutes or until a toothpick inserted in the centre comes out almost clean.
I had enough mix to do 33 mini muffins.

Nutrition Facts
Per 19 g Serving 73 Calories

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