FREEKEH BRUNCHIES
MAKES 9-12 EASY 90 MINS
Brownies meet crunchies in this super nutritious, incredibly moreish treat. 200g dark chocolate, chopped 250g butter 7.5ml (1½ tsp) instant espresso powder 40g rolled oats 30g shredded coconut 50g hazelnuts 250g brown sugar 4 eggs 5ml (1 tsp) vanilla extract 200g freekeh flour (grind wholegrain freekeh in a coffee grinder until fine) 30ml (2 tbsp) cocoa powder Pinch of salt 2.5ml (½ tsp) baking powder 50g dried cranberries Preheat oven to 180°C. Line and grease a 20cm square cake pan. In a small saucepan, melt the chocolate, butter and espresso powder over a low heat while stirring. Allow to cool. Toast the oats, coconut and hazelnuts separately in a dry pan over a medium-high heat until toasted and fragrant. Do not toast together as oats take longer than the coconut. Beat the sugar, eggs and vanilla extract in a bowl until fluffy. Stir in the melted chocolate mixture and combine. Add the freekeh flour, cocoa, salt and baking powder to the chocolate and egg mixture and mix well. Add the oats, coconut, hazelnuts and cranberries and mix until just combined. Pour into the greased pan and bake for about 40 minutes until set. Insert a skewer or toothpick; remove and run your thumb and finger along it. If the mixture on the skewer is moist and forms a ball when you rub your fingers together, it is ready. If you like it less fudgy, bake an extra 5–10 minutes. Allow to cool in pan. Remove and slice. Dust lightly with cocoa if desired.