This is a seriously good brownie recipe – and I’ve tried a few. Apologies to those people with nut allergies, I will make up for it next time!
This is a seriously good brownie recipe – and I’ve tried a few. Apologies to those people with nut allergies, I will make up for it next time!
• 1 3/4 cup almond meal
• 3/4 cup cacao
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/3 cup of butter (or coconut oil or a mix)
• 1 cup cream (or coconut cream)
• 1/2 cup maple syrup
• 2 tsp vanilla essence
• frozen or fresh rasberries (optional)
Directions:
1. Mix all the ingredients together (except the rasberries). When mixed well, gently fold through the rasberries.
2. Bake in a 20cm cake tin at 165 degrees celcius for about 40 mins.
Notes
• the original recipe called for coconut oil, I found using butter, that the cake holds together better.
• the cake can easily transform into muffins. Just cook for a little less time.