Vegan Paleo Brownies

What would you say if I told you that these brownies were not only healthy and vegan but also grainless, refined sugar free and utterly chocolatey without any chocolate added? Yes, they are all of that. One of my friends told me after tasting them; OMG, did I just die and go to Chocolate Heaven:)?

Working on the recipe I was after achieving a fluffy and moist, you know that “melt in the mouth” consistency… But also wanted them not to be a bomb when it comes to calories, just a nutritious and flavourful one. So one of these bad boys is only a 100 calories (literally same as a medium apple;) Not bad at all:)

These brownies are:

• refined sugar free
• grain free
• gluten free
•  vegan
• super quick and easy to make
• keep well and stay fluffy and moist for days
• and are utterly delicious

Instead of grain flour I used coconut and almond flour and my observation was that they’re definitely easier to digest then the usual grain flour ones, and especially then any raw ones. Do you guys also find raw desserts super difficult to digest?

And instead of chocolate, cause I always aim to do everything from scratch and to keep my food/recipes as clean as possible, I used cocoa paste + maple syrup (or you can use coconut butter + cocoa and maple syrup). Do you know about cocoa paste? I think it is a most natural and clean form of chocolate. It is in fact liquified cocoa beans that you can buy in pastils. Can it be more whole than that? When you melt them they look exactly like melted chocolate. You only need to sweeten it and you’re good to go. if you can’t find the paste, go with cocoa butter. You will get the same incredible chocolate fragrance/ flavour but will also need to add cocoa powder.

Guys, if you like what I share on my blog, please subscribe to my updates above so you’ll never miss another recipe 😉 That way every time I share a new recipe, you’ll get a link straight to your inbox.

[recipe-foody]
Preparation time: 20 min + 20 min for baking

Portions: 16

For 20×20 cm tin

Ingredients

Dry
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup coconut sugar
1/2 tsp baking soda
1/3 tsp salt
2 tsp psyllium husk (or 1 tsp powder)

Wet
2 flax eggs (2 tbsp finely ground flax + 6 tbsp water)
1/4 cup cocoa paste (or sub with cocoa butter + 2 tbsp cocoa powder)
2 tbsp coconut oil
1/4 cup maple syrup
2 heaping tbsp cashew butter
1,5 cup oat or almond milk

Method

1. Sift dry ingredients into a bowl
2. Place cocoa paste into a bowl and melt it on steam (I simply place the bowl on top of the pan with boiling water. It will melt fast as it melts on 37 celsius. Then add coconut oil.
3.when it’s also melted add cashew butter and maple syrup. Stir gently until incorporated
4. Prepare flax egg: mix finely ground flax seeds with water. You’ll get an beaten egg-Like consistency.
5. Now gently mix flax eggs into dry ingredients, add melted butters and then milk until get an thick, smooth but pourable batter.
6. Bake on 175 degrees for 20 minutes. I use steam mode on my Electrolux oven that keeps the cakes nice and soft inside

7. Check after 20 minutes. The top will be slightly cracked at places. Insert tooth pin to check and if it comes out pretty clean, it’s done. Brownies will be very soft so it’s normal to have some stuck to the toothpick.
8. Leave to cool before slicing because of the very soft consistency.
9. I think it’s best to bake them a day in advance. On the second day they taste even more amazing:)
10. If you want them to last longer, keep them in the fridge.
[/recipe-foody]

---

Paleo Brownies

Najfiniji brownies koje ćete ikad probati! Zvuči neskromno, ali ne pretjerujem…ravno iz usta više desetaka ljudi koji su ih isprobali na radionicama i eventima. Jedan od komentara je bio: Mislim da sam upravo umrla i otišla u čokoladni raj :), do “ne vjerujem da su zdravi i veganski, nemoguće!”

Kad zagrizete u njih i počnu vam se topiti u ustima, nećete moći vjerovati da su k tome još i zdravi i bez žitarica i životinjskih proizvoda, a prepuni cjelovitih sastojaka radi kojih ove brownise proglašavam zdravim i “guilt free” doručkom, čak i za one koji paze na kalorije. Naime komad ima 100 kalorija, kao jedna velika jabuka ili banana. A uz to se u njima nalaze kvalitetni proteini, ugljikohidrati, vlakna te pregršt esencijalnih minerala poput magnezija i kalija.

No neću dalje duljiti nego idem ravno na recept, a vi javite kako su vam se svidjeli 🙂
Ako ne želite propustiti moje iduće recepte, subscribajte je na blog gore desno i dobit ćete mail s linkom na recept kad objavim nove 🙂

[recipe-foody]
Vrijeme pripreme: 30 min + 20 min za pečenje
Za kalup 20×20 cm, 16 kom 5x5cm

Sastojci

Suhi
1/2 šalice kokosovog brašna
1/2 šalice bademovog brašna ili mljevenih blanlširanih badema
1/2 šalice kakaa (+ dvije žlice ako koristite kakao maslac a ne kakao pastu)
1/2 šalice kokosovog šećera
1/2 žličice sode bikarbone
1/3 žličice himalajske soli
1 žličica psilllium praha ili 2 žličice psillium ljuskica

Mokri
1/4 šalice kakao paste ili kakao maslaca
1/4 šalice javorovog sirupa
2 žlice maslaca od indijskih oraščića (ili od badema)
2 žlice kokosovog ulja
2 žlice zlatnog lana (sitno samljevenog i pomiješanog sa 6 žlica vode)
1 i pol šalica zobenog ili bademovog mlijeka

Postupak
1. staviti sve suhe sastojke osim lana u zdjelu. Brašna najbolje prosijati.
2. Na pari otopiti kakao pastu/maslac pa dodati maslac od indijskih oraščića, javorov sirup i kokosovo ulje, miješati dok ne postane homogena tekuća smjesa
3. sitno samljeti lan i pomiješati ga sa 6 žlica vode (flax egg) – najbolje koristiti mlinac za kavu, ali možete i sjeckalicu
4. Pomiješati suhe sastojke sa smjesom lana i vode, i zatim dodati rastopljenu smjesu kakao paste pa na kraju mlijeko pomalo dok ne dobijete gustu ali glatku smjesu koja se može izliti uz pomoć špatule. Trebat ćete minimalno 1 šalicu mlijeka ali i do dvije ovisno o tome koliko je suho kokosovo brašno koje inače treba puno tekućine.
5. Peći 20 min na 175 stupnjeva.

Ja ih pečem na parnom modu u svojoj Electrolux pećnici. Kad su gotovi, po vrhu će na mjestima popucati. Za provjeru umetnite čačkalicu i trebala bi izaći relativno čista. Može biti mrvica ali ne i mokre smjese. Kad su gotovi izgledat će dosta još mekano ali to je ok. Pustite ih da se ohlade prije rezanja jer će se tako učvrstiti.
6. Režite vlažnim nožem da spriječite ljepljenje.
7. Najbolje ih je ispeći dan prije. Vjerujte, bit će even more amazing 😉
[/recipe-foody]