>Mmmmm Brownies

>I’ve been baking brownies for several years, originally starting with a super recipe for American Brownies from “queen” Delia Smith.
Since our food epiphany after my cancer diagnosis I have been on the quest for the best “healthy” brownie, often getting there to realise that I’d forgotten to write down the quantities!
Lots of friends have asked for the recipe so I thought it was about time I sorted it!
With the help of my enthusiastic sous chef (my 2 year old daughter!) we have created a moist, chocolatey, fruity brownie.
For the gooey factor I’ve added Blackstrap Molasses – unlike refined sugars, it contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients.[2][3]

First of all , make some almond milk! – its a fab alternative to cow’s milk (you know its not been fed inappropriate food!!) and even passes my Dad’s tea milk test!
You won’t be using the milk in the recipe but the pulp that’s left over.

Almond Milk
1 cup of almonds (mix with some Brazil nuts is yummy too – experiment)
soaked in water for 4 hours
Drain, put in blender with 4 cups of water, blend on high speed
Now you need to sieve the milk, you can buy special nut bags but I use one of my daughters old muslins secured with an elastic band over a large jug!
What you have left over in the muslin/bag is going to be used for the brownies
Try the milk on your breakfast it really is delicious.

Brownie Recipe

Organic ingredients please!
Pre-heat oven to 160 degrees
Ovenproof dish approx 21 cm x 29cm x 5cm(I use a Le Creuset)

Almond pulp (approx 1 1/2 cups)
1/3 cup of gogi berries soaked in green tea for 20 minutes
50g of organic 80% cocoa dark chocolate broken into pieces.
2 tbs coconut oil
1 tbs blackstrap molasses
12 prunes finely chopped (Also soaked in the green tea)
5 Medjool Dates de-stoned and finely chopped (soak as above)
1 free range egg
1/3 cup raw cacao nibs – finely ground (I use a coffee grinder, or buy them pre-ground)

2 tbs rice flour

1 tsp organic baking powder (I use Doves)

Set a pan with a couple of inches of boiling water with a heatproof glass dish over
Add the chocolate, molasses and coconut oil – allow to melt.
Take the bowl off the heat, add the gogi berries, prunes and dates, mix well.
Now stir in the almond pulp, Cacao powder, rice flour and baking powder.
Finally stir in the lightly beaten egg.
Pour/spoon into a ovenproof dish (approx 21x29cmx5cm such as Le Creuset) lined with baking paper
Cook for 30-35 minutes at 160 degrees.
Optional – sprinkle some more Gogi Berries on the still warm mixture and slightly press down into brownies
Take out of the oven let it cool completely before you cut into squares – Eat, enjoy!

You can store these in a cake tin for several days best in the fridge, but in our house they don’t last that long!

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