Description
Perfectly minty and gooey vegan gluten free chocolate mint brownies aka greenies that use no refined sugar or artificial food colouring. Candida diet friendly. Tutorial video!
Ingredients
Scale
DRY
- 90g (3.2oz) oat flour
- 75g (2.6oz) raw (unroasted) buckwheat flour
- ¼ tsp. Himalayan salt or sea salt
- 2 tsps. aluminium-free baking powder
- 2 tbsps. coconut flour
- 2 tbsps. almond flour or protein powder
- 1 tbsp. mesquite flour
- 1 tbsp. barley or wheat grass powder
- 1 tsp. spirulina powder
- 3 tbsps. dark chocolate chips (add later)
WET
Instructions
- First, cut the summer squash into cubes and steam until soft (about 5-6 minutes).
- Next, in a big bowl, mix together all the dry ingredients (except the chocolate chips).
- Then, in a blender or beaker process the wet ingredients (except stevia and peppermint oil) until smooth.
- Mix 1 drop (2 would already be TOO MUCH!) of peppermint essential oil with about 8 drops of liquid stevia and mix it into the wet ingredients. Read below why it’s extremely important to follow this step.
- Pour the wet mixture into the bowl of dry ingredients and mix until well incorporated or use food processor.
- Finally, mix in the chocolate chips, transfer the batter into a cake mould lined with parchment paper and bake at 175°C (350°F) for 20-22 minutes.
Notes
If you want dark chocolate, use my code nutriplanet to get 15% off when buying Goodio chocolates. They deliver worldwide.
One slice has 10 GL points.
Make those chocolate mint brownies aka greenies even more festive and drizzle some melted dark chocolate or healthy chocolate sauce over the pieces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
Nutrition
- Serving Size: 1/9 of recipe (with almond protein powder)
- Calories: 109 kcal
- Fat: 3.08g
- Carbohydrates: 18.2g
- Fiber: 3.81g
- Protein: 4.9g
