skinny choc-cherry co­conut brown­ies - - CHRISTMAS -

makes 16 pieces | prep 20 mins | cook­ing 35 mins

40g ( 13⁄ cup) al­mond meal 35g ( 13⁄ cup) des­ic­cated co­conut 35g ( 13⁄ cup) dark co­coa pow­der 30g ( 14⁄ cup) ar­row­root (tapi­oca flour) 45g ( 14⁄ cup) brown rice flour 2 12⁄ tbs xyl­i­tol 1 tsp ground cin­na­mon Large pinch of sea salt 125ml ( 12⁄ cup) maple syrup, plus 1 tbs, ex­tra 2 eggs 80ml ( 13⁄ cup) melted co­conut oil 90g ( 13⁄ cup) Greek-style or co­conut yo­ghurt 150g fresh cher­ries, pit­ted, halved 1 tbs brandy 100g dark choco­late (85% co­coa), melted, cooled 2 tbs flaked co­conut

1 Pre­heat oven to 170°C/150°C fan forced. Grease base and sides of a square 19cm (base mea­sure­ment) cake pan. Line with bak­ing pa­per. 2 Com­bine al­mond meal, des­ic­cated co­conut, co­coa, ar­row­root, rice flour, xyl­i­tol, cin­na­mon and salt in a large bowl. Make a well in the cen­tre. Whisk maple syrup, eggs, oil and yo­ghurt in a jug. 3 Place cherry, brandy and ex­tra maple syrup in a mi­crowave-safe bowl and mi­crowave on High for 1 minute 30 sec­onds. Stand for 2 min­utes. Strain liq­uid into egg mix­ture, re­serv­ing cher­ries. Add egg mix­ture and melted choco­late to dry in­gre­di­ents. Stir un­til smooth and com­bined. Spoon into pre­pared pan. Smooth sur­face. Sprin­kle with cher­ries and press slightly into bat­ter. Sprin­kle with flaked co­conut. Bake for 30 min­utes or un­til just firm, but still slightly fudgy in the cen­tre. Cool com­pletely in the pan. Cut into squares. PER SERVE • 3g pro­tein • 12g fat (8g sat­u­rated fat) • 16g carb • 2g di­etary fi­bre • 189 Cals (791kj)

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