Mel Christensen

Mel Christensen

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OMG Chocolate Brownie - *Gluten Free, Dairy Free, Sugar Free, Paleo Friendly

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OMG Chocolate Brownie

*Gluten Free, Dairy Free, Sugar Free, Paleo Friendly

Ingredients:

  • 230g walnut meal (purchased or ground in a food processor)
  • 65g cacao (or cocoa powder)
  • 20g Mesquite Powder
  • 1 ½  tsp. baking powder
  • 1 ½ tsp.  baking soda
  • ½ tsp. Himalayan or sea salt
  • 2 large eggs (room temperature)
  • 250ml coconut milk (room temperature)
  • 80g Natvia (or preferred natural sweetener)
  • 2 tsp. vanilla extract
  • 50g extra virgin coconut oil (gently melted)
  • 1 quantity of melted * Homemade Chocolate (see recipe below) or stevia sweetened dark chocolate blended with 20g thick coconut cream or oil
  • Handful of raspberries and flaked coconut  for topping (optional – you could use walnuts instead)
  • Coconut Oil for greasing pan

Method:

  1. Preheat oven to 180°C. Grease (with coconut oil) and line a 13x9x2 inch baking pan with baking paper.
  2. In a medium bowl or food processor, combine dry ingredients until well blended. Set aside.
  3. In a small bowl or food processor, whisk eggs until light then add coconut milk, Natvia and whisk again. Add
    melted coconut oil and whisk until wet ingredients are completely blended.
  4. Add wet mixture to dry ingredients and combine well.
  5. Pour batter into prepared pan and bake 20-25 minutes. It will be slightly underdone when it comes out – but if you like the middle of your brownie soft and fudgey this is what you want.  If not, cook a further 5-10 minutes.
  6. If desired, top with the melted chocolate & coconut mixture and top with raspberries and coconut flakes.
  7. Cool completely before cutting.

 

 

*Basic Dark Chocolate

(Source: http://quirkycooking.blogspot.com.au/2010/11/almost-raw-chocolate.html)

  • 200g raw cacao butter (I use Loving Earth Cacao Butter)
  • 50-60g raw cacao powder (or to taste)
  • 100g raw honey or pure maple syrup or rice malt syrup
  • 1 tsp vanilla bean paste or natural extract
  • 1/8 tsp fine sea salt

 

  1. Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes. Place cacao butter into mixing bowl. Mill 20 sec/speed 8.
  2. Melt cacao butter for 10 mins/37°/speed 2, scraping down sides of bowl with spatula towards end of cooking time to ensure all the cacao butter is melted.
  3. Add remaining ingredients to mixing bowl and continue cooking 10 mins/37°/speed 1.
  4. Mix chocolate 10 sec/speed 5 to blend honey or syrup in, then pour immediately  as needed.