Tag: healthy brownies

Puffed Rice Rocky Road Brownies

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I wanted to make some yummy treats for my friend who has just had a baby, because breastfeeding mamas need fuel (and chocolate!) and I decided to try and make a healthier version of Rocky Roads.

Daniel used to make the yummiest Rocky Roads whenever we had people over back in the days when we were young and child-free and still ate refined sugar. He’d melt together every chocolate bar you can imagine, with nuts and marshmallows and freeze it and it was amazing.

But this is more amazing. Really, I’m not just saying that. It’s more amazing because your body is going to thank you after eating them, not hate you. You can give them to your children and not feel bad, and the ingredients are all natural, plant-based and high in protein and nutrients.

Give them a go – you just make and freeze!

Ingredients

1/2 cup cacao butter
1 cup organic rolled oats
1/2 cup pecans
About 18 medjool dates
2 generous tbsp. cashew butter (or any nut butter but cashew is creamier)
5 tbsp. maple syrup
5 tbsp. raw cacao powder
Half cup puffed brown rice (I use Rude Health)
Pinch of Himalayan salt

Method

Melt the cacao butter in a saucepan gently over a low heat.

Put the oats and pecans into a food processor and blitz until they make a meal. Add the dates, nut butter, maple, cacao and melted cacao butter and add a pinch of salt. Blitz to form a sticky mix.

Pour into a bowl and stir in the puffed rice.

Line a square silicone baking tray with baking paper and smooth the mixture into in and smooth down with your hands or a spatula. Make sure it’s in tight.

Leave in the freezer for an hour then cut into cubes and store in the freezer or fridge in a container.

Love & health,
Lauren

Easiest Yummiest Healthiest Brownies

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Thanks to my friend Emma at Mrs Hollingsworth’s for the inspiration for these yummy brownies. These may become a staple when needing to bake something that’s quick and easy with very few ingredients.

They’re actually great for baby led weaning as all natural ingredients and a wonderful (albeit messy!) texture that babies will love. I’d advise leaving out the walnuts if making these for babies.

They’re gluten free, dairy free, refined sugar free and vegan. Oh and they’re shamazing! What’s not to love??

Ingredients

1 cup cacao powder
1/2 cup coconut oil, melted
1 cup medjool dates, pitted
1/2 cup maple syrup
2 flax eggs (2 tbsp ground flax seeds soaked in 3 tbsp water and left for 10 minutes to thicken)
1/2 cup ground almonds
1/2 cup cashew or almond butter
Pinch Himalayan salt
1 tbsp water (more if needed)
1/2 tbsp bicarbonate of soda
1/2 cup walnuts

Method

Preheat the oven to 150 degrees. This temperature really is key with brownies, any hotter and they won’t be gooey.

Now put all the ingredients except the walnuts into a food processor and blend until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Crumble the walnuts into the bowl and stir in, then spoon the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even.

Bake for 25 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven).

Once cool, cut into squares and devour!

Love & health,
Lauren

Paleo Brownies

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Paleo Brownies

These brownies are gluten- and grain-free, and by using stevia and only a small amount of honey to sweeten they are very low in carbs too. The use of almonds, flax, egg and avo means that they’re a decent source of protein; and the coconut oil, along with the flax, is great for controlling cholesterol. A truly guilt-free treat!

Ingredients

65g raw cacao paste
80g organic virgin coconut oil
60ml raw almond butter
60ml raw honey
2 eggs
1/2 cup ripe avo
2 tsp vanilla extract or 1 tsp vanilla powder
1 cup ground almonds
60ml ground flax seed
1 tsp stevia powder
1 tsp ground cinnamon
a pinch of Oryx Desert Salt
1 tsp aluminium-free baking powder
1/4 cup chopped raw pecan nuts

Method

Preheat the oven to 180C and grease a square baking dish with coconut oil.

Place the cacao paste, coconut oil, almond butter and honey in a glass or steel bowl which can fit over a saucepan. Fill the saucepan with water and bring to a simmer. Place the bowl over the saucepan, gently melting the ingredients.

Mash the avo with a fork until smooth. Whisk the egg and vanilla, and combine with the avo. Set aside.

Combine the ground almonds, ground flax, stevia, cinnamon, salt and baking powder. Set aside.

Once the chocolate mixture is completely melted and whisked together, slowly pour it into the egg mixture whilst whisking vigorously, to prevent the heat from scrambling the egg. Stir in the dry ingredients and the chopped pecans.

Spread the batter into the baking dish and bake for about 20 – 25 minutes. Allow to cool before cutting into squares.

Health & happiness!

Love,
Raine