Chocolate for breakfast? Yes please! A brownie crossed with porridge? OK! It probably won’t come as a surprise to you that we love our chocolate in this house. My Chocolate and Almond Granola is a staple and my boys, and in particular Ethan makes sure I make a batch every week. As I’m taking part in Veganuary I was looking for some new breakfast recipes and thinking about how I could find some nutritious as well as quick and easy to make breakfasts now we’re back into the routine of school and work when mornings are rushed.
This recipe takes inspiration from a few different recipes and is the quickest thing to make as you simple just measure out the ingredients, throw them in a bowl, mix and put in the oven to bake. As you can see below Oliver had fun helping me to stir the mixture.
These brownie bakes are gluten-free, dairy free and refined sugar free.
I am enjoying using oat flour at the moment as I find that it’s less claggy than some other gluten-free flours and it doesn’t give a bitter taste like buckwheat flour does. You could use a all purpose gluten-free flour if you wish or a normal plain flour.
I’ve written about the benefits of using raw cacao before but I love having great excuses to eat chocolatey things! I think the best one is that it enhances mood and makes you feel good, chocolate makes everyone happy! It’s also full of minerals that are amazingly beneficial to our bodies. Iron to combat fatigue, calcium for healthy bones and magnesium for healthy muscles and nerves. I’m happy in the knowledge that my boys are getting a complete breakfast and no refined sugar like they would if they were eating “normal” breakfast cereal.
Ingredients (makes 12)
180g rolled oats (I use gluten-free)
90g oat flour (I use this one from Ocado but you could also make your own in a food processor)
30g (approx 3 tbsp) cacao powder
1tsp baking powder
2 tsp vanilla powder
90g cashew butter
180ml almond milk (unsweetened)
135ml maple syrup
Preheat your oven to 170 degrees (160 degrees fan). Line a 20 x 20cm baking tray with baking parchment.
Measure out all your ingredients and mix together with a spatula or wooden spoon in a large mixing bowl until everything is well combined.
Spoon the mixture into the baking tray and place in the centre of the oven for 15-20 minutes or until a knife inserted into the centre comes out clean.
Leave to cool and cut into 12 rectangles.
Serve and enjoy with a glass of fruit juice (orange will help to absorb that iron!).
The bakes are best eaten the same or next day but can be stored in an airtight container or cake tin for 3-4 days.
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