Delicious low-carb brownie
I have decided not to go for all the substitutes of very tasty but bad ingredients anymore. I have tried making lots of cakes without sugar and less carbs but they are just not as good as the real thing so why bother? But this brownie is an exception. I came up with this recipe when I had a huge craving for something sweet 🙂 The fact that it was kind of less unhealthy made it better in my mind… This recipe just works for me and doesn’t have a distinct banana flavour (which I don’t like).
- 2,5 small (my kids ate half) or 2 large soft bananas (I always use organic bananas because of all the pesticides used in the fields that are harmful for the workers and all life there)
- 50g coconut flour
- 50g cocoa powder
- 100g coconut oil
- pinch of salt
- 3 eggs (organic)
- 90g chocolate (I used what I had left in my cabinets)
- 40g honey
- Preheat the oven to 170 degrees
- Grease a medium sized baking tin and cover with baking paper
- If the coconut oil is solid; warm it (in microwave, oven or hot water) until liquid
- Chop up the chocolate (and if you want you can add nuts as well) and mash the bananas
- Beat the eggs and add all ingredients while mixing really well. To avoid lumps it is best to sieve in the coconut flour and cacao
- Poor into the baking tin and bake in the middle of the oven for 30-40 minutes. Test if it’s ready by sticking a chopstick or fork into the brownie. If it comes out almost clean it’s ready
- Leave to cool in the tin for 30 minutes.
Another great recipe is from Lisa Codina on her site: http://www.bitesforbabies.com/recipes/chewy-date-brownies/ She uses dates and honey for sweetness. I tried them and they were great too!