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Gluten-free chocolate chickpea brownies


gluten free chocolate brownie recipe

Ingredients 9
Servings 15
Time 20

Ingredients

  • 425
    g
    cooked chickpeas
  • 200
    g
    brown sugar
  • 75
    g
    cocoa powder
  • 95
    g
    oat flour
  • 1/4
    tsp
    salt
  • 120
    ml
    coconut oil, melted
  • 165
    ml
    almond milk
  • 150
    g
    70% dark chocolate, cut into chunks
  • freeze dried strawberries or raspberries for garnish
 

Method

20
 

Preheat your oven to 180°C (160°C fan assisted). 
Grease a 28x22 cm rectangular baking tin with coconut oil. Line with baking paper.


Add the chickpeas, sugar, coconut oil and almond milk to your food processor and blend until you have a smooth mixture.


Transfer into a large bowl, then fold in the oat flour, cocoa and salt. Mix to combine. 


Fold 100g of the dark chocolate chunks into the batter.


Pour into your baking tin. Smooth out batter with a spatula, making sure it gets into the corners. 
Sprinkle remaining 50g dark chocolate chunks over the surface of the batter. 
Bake for 15-20 minutes.


Leave to cool completely before slicing. Sprinkle with some freeze dried raspberries and strawberries and enjoy!


Store in an air-tight container for up to 3 days.

Note: Plain oats blended into a fine flour in a food processor is fine. Use gluten-freeif allergic/intolerant


Recipe courtesy of Lion Heart Patisserie Studio, Cape Town. 
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