A nutrient-rich snack, these brownies are gluten free, alkaline and a good substitute for conventional brownies.
Ingredients:
- 1 cup brown rice flour
- ½ cup water
- 2/3 cup organic pure cocoa powder
- ½ cup pineapple pieces
- ½ cup ground flax
- ½ cup un-hulled sesame seeds, ground
- ½ cup coconut milk
- ½ cup chopped raw almonds
- ½ cup pureed pineapple pieces
- ½ cup shredded coconut
- ½ cup of agave nectar
- 1 tbsp baking powder
- ½ tsp Himalayan crystal salt
- 1 tbsp of maca with 2 tsp of water for additional adrenal support and energy (if required)
Preheat oven to 150C. Lightly oil bake pan. In a food processor, process ½ cup pineapple pieces until it’s consistent in texture. Add the water and coconut milk and process until smooth. In a bowl, mix dry ingredients together, making sure no lumps remain. Combine wet and dry ingredients, mix well and pour into lightly greased bake pan. You will notice that the mixture is not as moist as traditional mixtures; this is because it will be baked at a lower temperature to preserve the EFA’s (essential fatty acids). Bake brownies for 45 minutes to 1 hour, or until they start to pull away from the pan. Keep refrigerated to greatly extend freshness.
