Gut-friendly Brownies
Who says you can’t have your cake and eat it. These babies are packed with nutritional benefits AND are delicious.
The probiotic in Superflora is heat stable during baking (for 20–25 min at 205 °C). LactoSpore Bacillus coagulans MTCC 5856 contributes live beneficial bacteria.
Choose a dairy-free chocolate to keep the recipe vegan.
Enjoy!
Ingredients:
5 tbspn sunflower oil, plus extra for greasing
200g dark chocolate
150g gluten-free flour
1 ½ tspn baking powder
pinch of salt
20g Superflora (Plant-Based Chocolate Superflora)
3 heaped tspns cocoa powder
180g golden caster sugar
1 tspn vanilla extract
230ml (1 cup) unsweetened organic soya milk or almond milk
150g macadamia nuts
Method:
Preheat oven to 180ºC.
Line a square baking tin (roughly 20cm x 20cm) with greaseproof paper.
Break up 150g of the chocolate and place in a heat proof bowl to melt. Either use a microwave or place the bowl over a pan of simmering water, making sure it doesn’t touch the water. Set the choolate aside to cool slightly.
Sieve the flour and cocoa powder into a large bowl. Stir in the sugar, Superflora and a pinch of salt. Add in the oil, soya milk and melted chocolate and stir until combined.
Roughly chop and stir in the rest of chocolate and the macadamias. Pour the mixture into the prepared tin, spreading it out evenly.
Bake in the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle. Don’t dry them out!
Leave to cool for around 5 minutes, then turn out onto a wire cooling rack and cut into squares.
Serve warm. They are great with your favourite vegan ice-cream.
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