OVERVIEW
Level: Easy
Serves: 12
Minutes: 30 – 40
INGREDIENTS
2 ripe bananas
1 ½ cup oat flour
½ cup brown rice flour
12 tbsp (60 g) cacao powder
1 tsp baking powder
a pinch of sea salt
¾ cup muscovado sugar/coconut sugar
1/3 cup coconut oil (or ½ cup butter)
1 soaked flaxseed* (or 1 free range egg)
100 g (1 bar) chopped dark chocolate (I used sea salt dark chocolate)
*note: for flaxseed – mix 1 tbs flaxseed with ¼ cup (60 ml) water. Then, let the seeds absorb the water and turn into a thick and egg-like consistency.
INSTRUCTIONS
1. Preheat the oven to 180 ºc. Lightly grease your baking tray with coconut oil.
2. In the mixing bowl, add oat flour, brown rice flour, baking powder, cacao powder, sugar, and a pinch of salt. Mixed them together.
3. In the blender, add bananas, coconut oil (or butter) and soaked flaxseed (or egg). Blend until combined.
4. Add dry mixture from the mixing bowl and blend until smooth. Then, stir in the chopped dark chocolate (reserve some for pressing into the top before baking).
5. Transfer the mixture into the baking tray, and use a spatula to spread the batter until smooth. Evenly scatter the chopped chocolate on top.
*You can also use muffin tray or brownie tin depending on your preference/mood.
6. Bake for 25 – 30 minutes, or until cooked through and firm to touch. Remove from the oven and leave to cool. Then, slice the brownie into 9 – 12 squares, or gently remove it from the muffin/brownie tin. Enjoy!
