gezonde brownies
FacebookPinterestTwitterShare

healthy brownies

Once I organized a high tea and baked an alternative brownie – with honey. It was a request for a friend to have some -refined-sugarless dishes. Well, what did I know. Honey?…. I didn’t like it to much. I did make a photo for my blog, but the recipe never made it to the www. “If I eat (or make or post) a brownie, I want a classic brownie,” I’d always say. Nothing beats the real thing.

Neel, we share an office space, came into the office with these healthy brownies a few weeks ago. I was stunned. This refined-sugar-free brownies, made ​​from dates, zucchini and cacao, are super tasty. Thanks for the recipe Neel!

As long as an alternative ánd healthy product is as tasty as the real thing, it definitely deserves a place on my blog.

Healthy brownies

Ingredients

  • 200 g coconut oil
  • 250g dates without seeds
  • 2 eggs
  • 100 g almond flour
  • 75 g cocoa
  • pinch of salt
  • 2 tsp baking powder
  • 100g grated raw zucchini or zucchini pulp from the slowjuicer
  • Additional: square or rectangular baking dish or baking pan

Instructions

  • Preheat the oven to 180 degrees.
  • Melt the coconut oil in a pan.
  • Put the dates, coconut oil, eggs in the food processor and chop finely. Or use a powerful (hand)blender).
  • Add the almond flour, cacao, salt and baking powder.
  • Pour the batter into a bowl and mix with the grated zucchini.
  • Line the baking pan with baking paper. Put the mixture into the pan and divide it.
  • Bake the brownie for about 30 minutes.
  • When the brownie is ready, open the oven a little bit and let the brownie cool in the oven.
  • Take out the brownie and cool completely.

Recipe adapted from: Body and Brains

Related Post

Recent recipes

Comments 4

  1. I love the ingredients in this brownie, healthy ‘real’ things like zucchini and dates, not that crazy unpronounceable stuff you sometimes see in gluten free or low fat foods!

  2. Love the sound of this recipe. Am interested to try it but substitute the cocoa for cacao. From googling the ability of swapping this ingredient, websites say the two are interchangeable. How do you think this would work?

    1. Hi Suzanne! Yes it’s so good, this one…
      Thanks for you question! I know someone who’s a cacoa specialist and I’m pretty sure she knows. I (or she) will be back to you a.s.a.p.!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge