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Jun 11 2017


Brownies Egg Free

Ingredients 255g. dark chocolate chips, divided ¼ cup coconut oil 2 large bananas, mashed ½ cup canned light coconut milk 1/3 cup maple syrup or honey 1 tsp. vanilla extract 1 tsp. apple cider vinegar 1 2/3 c. blanched almond flour ¼ c. cacao powder 3 tbsp. ground flax meal 2 tsp. Vital Proteins Beef Gelatin 1 tsp. baking powder ½ tsp. sea salt Instructions: Preheat the oven to 160 Celsius. Brush a 23cm x 23cm pan with coconut oil. Using the 255g chocolate chips, reserve 1/2 cup for later addition, add the remaining chocolate chips to ¼ cup coconut oil to a heatproof bowl. Place the bowl over a small pot of simmering water and stir until smooth (you can also microwave in 30 second increments, stirring in between). Set it aside to cool slightly. Using a food processor mixer bowl add the mashed banana, coconut milk, maple syrup, vanilla extract, and apple cider vinegar to the bowl. Mix on medium speed to combine. Move the speed to high until smooth. With the mixer running on low, drizzle in the melted chocolate and coconut oil mixture. Mix to combine. In a separate bowl, whisk together the almond flour, cacao powder, ground flax meal, NesProteins Grass Fed Beef Gelatin, baking powder, sea salt, and reserved ½ cup chocolate chips. Add to the wet ingredients and mix on low to incorporate. Allow the batter to rest for 2-3 minutes for the flours and gelatin to absorb. Mix again on medium speed until fairly smooth. Pour the batter out into the greased baking pan and spread it out evenly. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean (baking times may vary slightly based on the specific pan used). Allow the brownies to cool completely before slicing, frosting (if desired), and serving.