Breakfast Brownies!!! Yes you CAN!!! Healthy and free from!
Hello… I know I said I wouldn’t post on a Sunday but as I missed yesterday I thought I’d share this gorgeous recipe with you! It’s been busy busy me again this week but last night I gave in as I needed chocolate and cake! 🙂 I’ve been so busy with hardly any time for me BUT as ‘me time’ is SO important for EVERYONE I did ensure this week I got some rest! I treated my parents to a belated 45th wedding anniversary present in the form of a trip to see the musical Joseph… any dream will do 🙂 As long as it’s covered in chocolate then yes! 😛 🙂 Also, because of the warmer weather we suddenly had (and as I hadn’t seen any of it) I supervised exercise for the boys in the form of christening our kayak! It looked like good fun… even if the wind was up a bit causing a few waves in the sea!
Anyway, back to breakfast brownies! I haven’t done any baking for ages and pre-vegan, pre-gluten-free, pre-refined-sugar-free, brownies were actually one thing I never liked! I could never understand what all the fuss was about, why something so dark and chocolatey created so much excitement, especially when to eat them you had to add a load of ice-cream! Surely if something was so good you should be able to eat it naked, as-is? Like a slice of coffee cake or a chunk of carrot cake? Anyway, yesterday after the boating excitement and a lot of sea air, I needed chocolate! I considered my previous brownie recipe but I had no black beans. So I looked in my pantry and found… butter beans! YES… these brownies are full of beans! and bananas and oats too! 🙂 These are SO yummy I really can’t stop eating them! Breakfast was brownies because they are healthy and packed full of goodness! Protein, vitamins, minerals, carbohydrates, fibre, healthy fats… everything you need! Have a look! 🙂
Gather
- 70g porridge oats (GF if required)
- 1 x 400g tin butter beans drained and rinsed (gives 200g weight)
- 60g coconut oil
- 3 tablespoons maple syrup
- 2 medium bananas (approximately 150g)
- 2 teaspoons vanilla extract
- 40g cacao powder
- 20g carob powder
- 100g destoned dates soaked in
- 190ml milk (I use unsweetened carton coconut)
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- pinch of salt (I used pink Himalayan)
Prepare
- Simple… gradually add everything to a blender and process until it is a uniform consistency!
- Pour into a lined tin and level.
- Add toppings if required (I used chopped pecans, desiccated coconut and cacao nibs).
Sprinkle over toppings before baking… alternatively mix in for a different taste. - Bake at Gas Mark 5 (375f / 190c) for 30 minutes or until a skewer comes out clean.
- Leave to rest for 20 minutes before moving to a wire tray (this bit is very difficult as the smell is amazing)!
- The longer you leave it to cool, the better the end result will be!
- Enjoy!
Which one (s!) shall I try first… ?
Serve & Store
- Eat neat! 🙂 on its own for breakfast, snack, picnic, lunchbox, dessert or with drinks.
- Add fresh fruit – strawberries with a sprinkling of black pepper would be great!
- Eat with nice cream or cream or even custard.
- Store covered for as long as you can resist them (5 days should be okay).
