It’s almost the weekend, so I thought it would be a good time to send a Chocolate Brownie recipe out! A friend of mine gave me some aubergines from the glut they had in their garden…. so what was I to do with them?? And then I remembered a great recipe I had seen but not tried:
Chocolate Brownies with Aubergines!
Well, these Chocolate Brownie were a real hit in my house and with my friend who supplied the aubergines. I can honestly say that they didn’t last very long… so here is my version of the original recipe so you can see another way of getting more vegetables into your diet, and the kids!
200g diced aubergine
100g coconut oil, melted
60g cacao powder
60g organic butter, melted
65g pitted dates, chopped
½ tsp salt
3 eggs, beaten
1 tsp bicarbonate of soda
80g ground almonds.
Pre heat the oven to 170 degrees C.
Steam the aubergines for 15 minutes until they are soft.
In the blender add the coconut oil, cacao powder, butter, dates, honey, bi carbonate of soda and blend together until smooth. Then add the cooked /drained aubergines and blend again.
Wait a few minutes for the mixture to cool down and then add the ground almonds and the eggs. Blend / pulse until the mixture in totally combined.
Spread the mixture out into a medium sized baking tray lined with parchment paper and bake in the oven for 20-25 minutes. It is cooked through the your knife comes out clean.
Serve with a spoon of natural full fat yohgurt or some chia berry jam! (Chia Jam recipe is here: https://www.inspiredwellbeing.org/2016/12/16/recipe-linseed-bread-chia-jam/)
If you’re not an aubergine, or you have other vegetables/fruits to use up – here is another great chocolate brownie recipe. It too is gluten/grain free, refined sugar free and supports a healthy digestive system!
Sweet Potato Chocolate Brownie Recipe
1 cup cooked sweet potato purée
½ cup applesauce(I just used blended apple)
¼–½ cup honey
1 teaspoon vanilla extract
¼ cup coconut flour
2 tablespoons arrowroot powder(I didn’t use this)
½ cup cacao powder
½ teaspoon sea salt
1 teaspoon baking soda
Preheat oven to 375 degrees F or 175C and grease 8×8 inch pan with coconut oil and line it with parchment paper.
In a bowl, combine avocado, sweet potato, apple sauce, honey and vanilla. Once these are creamy add in cacao powder.
Then add in eggs, one at a time.
In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
Combine both mixtures until smooth. Transfer to greased pan and bake for 25–35 minutes. Make sure you regularly check the brownies with a knife to see when your brownies are ready, your knife will come out clean
I didn’t make these ones, but David did…..so it must be easy! They have a great texture and keep well in an air tight container for about 4-5 days….. if not eaten before!