Description: Gluten-free | No added sugar | Dairy-free
Yield: Serves 2
Why it’s delicious
I’ve always been a massive fan of chocolate brownies, but I have struggled to find a version that not only fulfils my brownie cravings but also supports a healthy 80/20 lifestyle.
That’s until I created this recipe! This brownie ticks all the boxes and is easy to make and super quick! It’s delicious and served with whipped coconut cream to ensure it stays dairy-free, but if you must, ice cream plopped on top is a surefire treat.
Helpful hints and tips
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget’s Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss!
I used two small non-stick skillets to make my brownies. You could also use two individual casserole dishes or ramekins, but if you do, line the dishes with non-stick baking paper on the bottom and sides.
Ingredients
- 45 g (1.5 oz) almond flour
- 20 g (0.7 oz) raw cacao powder
- 25 g (0.8 oz) Pure as Inulin Powder
- 1 tsp baking powder
- Pinch Himalayan salt
- 30 ml (1 fl oz) water
- 25 ml (0.8 fl oz) avocado or coconut oil
- 1 large egg
- 2 small or 1 large ripe banana, mashed
- ½ tsp pure vanilla extract
- 10 g (0.3 oz) cacao nibs
Method
- Preheat the oven to 160C (320F) on bake, and if using individual casserole dishes or ramekins, line the bottom and sides with non-stick baking paper. Depending on the size of your cookware, you can also make this two-person brownie as one large brownie.
- In a mixing bowl, stir together the almond flour, raw cacao powder, inulin powder, baking powder and salt.
- In a mixing jug, whisk together the water, oil, egg, mashed banana and vanilla.
- Pour the wet ingredients into the dry and stir to combine. Stir in the cacao nibs and pour the mixture into the ready skillets or ramekins.
- Place in the oven and bake for 9-11 minutes. You want this brownie to be slightly undercooked, as this will ensure the result is desirable and gooey.
- Remove from the oven and serve straight from the pan or ramekin. You can either serve it drenched in whipped coconut cream or ice cream, or you can place it in the fridge to cool. The alternative is to place it in the fridge to cool, which will result in my favourite texture, which is gooey but also chewy. The choice is yours!
More Recipes
Hungry for more recipes? You can purchase my cookbook Treat Yourself Healthy, which has 200 dessert and treat recipes that’ll satisfy your “comfort” cravings.
Copyright Notice
These recipes are copyright to Chef Bridget Foliaki-Davis of Bridget’s healthy kitchen and remain the property of Bridget’s Healthy Kitchen. Copying, sharing or reuse of this recipe in any way, shape or form for commercial purposes is only permissible with the strict approval of Bridget’s healthy kitchen. Failure to comply could result in legal action. Please contact us at
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