Hello beautiful human.
Time to share something sweet!
If Ascension Kitchen’s brownie and the Healthy French Wife’s brownie had a baby, this would be it.
I took the best of both recipes to make it as affordable and low waste as possible. Thrifty-as!
Ingredients:
1 tin chickpeas + keep brine
1 cup almond meal
3/4 cup buckwheat, quinoa or oat flour
1/2 cup raw cacao powder
2 tsp vanilla
1 tsp baking powder
1 tsp mushroom powder, such as Mason’s Mushrooms or Tremella (optional)
3/4 cup coconut sugar or raw sugar
1/3 cup honey or maple syrup
1/2 cup of plant milk of choice (I like oil-free soy)
Topping:
1 cup frozen berries – raspberries (first choice), boysenberries, or blueberries
~80g chopped dark chocolate such as Whittakers Dark Ghana; or Trade Aid Dark Chocolate Drops
Method:
Preheat oven to 160 degrees Celsius.
Place chickpeas in sieve, allowing brine to drain into a blender.
Add chickpeas to a food processor and blitz until fine.
Add almond meal, other flour (buckwheat/quinoa/oat), cacao powder, vanilla, baking powder & mushroom powder (if using) to food processor and pulse to roughly combine.
Blend chickpea brine on high in blender until foamy.
Add sugar, honey/maple syrup and plant milk. Blend again.
Add this liquid to the food processor and process on high setting until a smooth batter is achieved.
Pour into baking paper lined dish and top with berries and choc chunks.
Bake for at least 20mins, no more than 25 mins. Cool, cut and enjoy!
Please let me know if you make this; it is a true crowd-pleaser at our place.
Always a pleasure,
Hannah x
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