These brownies are so good to make on a rainy afternoon. This one is made with chia seeds, flaxeeds, maca powder, cinnamon, ginger, nut butter and cacao- with lots of creamy coconut thrown in.
What you need:
100g almond meal
20g chia seeds
20g flax seeds
30g coconut butter
2 tablespoons coconut oil (melted)
100ml coconut water
2 tablespoons of rice malt syrup (or sweetener of choice)
100g raw cashew nuts
2-3 heaped tablespoons of nut butter
Pinch of cinnamon
Pinch of ginger
30 grams organic coconut flakes
30g cacao powder
2 eggs
1 teaspoon baking powder
How to make
Preheat oven to 180c and line brownie tin with baking powder
Chop cashews and linseeds in food processor
In a bowl, add in coconut butter, melted coconut oil, rice malt syrup, 2 tablespoons of nut butter, coconut water and eggs. Combine lightly with spatula.
Add in the chopped nuts, linseed, almond meal, chia seeds, coconut flakes, cinnamon, cacao powder, ginger and baking powder. Mix lightly in food processor.
Pour batter into the tray and bake for 30 mins.
Leave to cool for a min of 20 mins. Spread another tablespoon of the nut butter over the brownies as icing.
Cut into slices and put them in a container into the fridge or freezer.
To serve
Serve with a dollop of coconut cream/ Greek yogurt, a handful of blueberries, chopped nuts and sprinkle with cinnamon and cacao powder.
