“I WILL PERFECT A GRAIN-FREE, DAIRY-FREE, PROCESSED-SUGAR FREE BROWNIE RECIPE!!!”
Do you think if I say it over and over again it will come true?
Earlier this year over the long Easter weekend I experimented with a new recipe and came up with these Chestnut and Prune Chocolate Brownies.
Not entirely convinced that these could give Borough Market a run for their money, last weekend I decided to have another go. I seem to have used quite different ingredients and quantities with this altered recipe, but the end result came out quite similar. I really like these, but having tasted lots (!) of artisan brownies I know I could still do better. This time round I Increased the prunes, as was aiming for a gooey-texture, used some coconut palm sugar, thinking it would work like the traditional brownie use of Muscovado. Erm – almost….
You may notice I’ve used two new ingredients to Cucina Ceri on this post – Coconut Palm Sugar & Coconut Manna (coconut butter). Coconut Palm sugar is a relatively new product to the market, and claims to have a far lower GI than even raw honey. I will be experimenting more with it in the future. Coconut Manna is a deliciously creamy coconut butter which I really enjoy just eating out of the jar – it seemed a shame to waste the flavours hidden within this recipe – I think next time I’ll just go back to coconut oil.
I also added dollop of COYO with a dusting of cocoa powder to serve up.
Result: A dense, sweet brownie, with plenty of room for perfection.
Ingredients (makes 16 mini brownies)
- 125g dried prunes, soaked in boiled water for at least 30 mins, then blended
- 1.5 cups chestnut flour
- 1/2 cup ground almonds
- 1/4 cup unsweetened cocoa powder
- 2 Tablespoons of coconut palm sugar
- 2 eggs
- 1/4 cup coconut manna (slightly melted)
- 1/4 cup Kara coconut milk
Method
- Prepare the prunes in advance
- Pre-heat oven to 160 degrees Celcius (Fan)
- In a bowl mix the chestnut flour with the ground almonds, cocoa powder and coconut palm sugar.
- Pour in the blended prunes, whisk in the eggs, add the coconut manna, then coconut milk to loosen the batter. Spoon into a square lined baking tin.
- Bake in the oven for 28 mins, remove, cool on a baking tray then slice into bite-sized pieces.
The post Chestnut & Prune Brownies – version 2 appeared first on Natural Kitchen Adventures.
