This recipe is gluten-free, dairy-free, Paleo, and refined sugar-free. It’s also delicious and quick and easy to make. High in antioxidants, protein, healthy fats, magnesium and potassium, it’s fairly guilt-free too.
340g ground almonds
60g raw cacao
2 tsp. bicarbonate of soda
½ tsp. sea salt
2 mashed bananas (very ripe or overripe)
2 tbsp. maple syrup or honey
1 tsp. vanilla essence
110g coconut oil, melted
4 tbsp. raw apple cider vinegar (with the mother)
1 tbsp. pecans nuts, chopped small
Preheat the oven to 180°C. Combine all the dry ingredients in a bowl, and then add in the mashed bananas, maple syrup (or honey), vanilla essence, and melted coconut oil. Mix well then add the cider vinegar, which should froth at this point. Mix in the pecans and then pour the mixture into a lined brownie tray and bake for 30 minutes. Remove from the oven and cut into squares.