Banting brownies

Prep: 15 mins, Cooking: 25 mins
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A decadent gluten-free, low-carb treat.

By Food24 May 22 2015
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Ingredients (13)

1 cup almond flour
1/2 cup cocoa powder
2 Tbs coconut flour
4 eggs
50 g dark chocolate — 90% melted
1/2 cup butter — melted
3/4 cup xylitol
1 tsp vanilla — essence
1 tsp instant coffee
1 tsp Baking powder
1/4 tsp salt
4 tsp dessicated coconut — to garnish
1/4 cup nuts — chopped, to decorate
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Method:

Preheat oven to 180°C.

Line a rectangle baking dish with baking paper.

In the microwave, heat the butter and the chocolate for a few seconds, stirring until smooth and melted. Roughly chop the nuts (a mixture of flaked almonds, Brazil nuts, pecans, hazelnuts.)
In a blender, blitz up all the ingredients except the chopped nuts and the desiccated coconut. Blend until smooth and well combined.
Pour the mixture into the prepared dish, and sprinkle over the chopped nuts and desiccated coconut.

Bake for 20 – 25 minutes, or until a knife comes out clean and the coconut and mixed nuts on top are nicely toasted.

Cut into squares while still warm, and serve warm with a dollop of cream.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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