Chocolate Brownie Breakfast Bake
Chocolate porridge brownie squares
Equipment
- 20 x 20cm tin
Ingredients
- 180 g Rolled oats Gluten free
- 90 g Oat flour
- 30 g Cacao powder Approx 3 tbsp
- 1 tsp Baking powder
- 1 pinch Salt
- 2 tsp Vanilla powder
- 90 g Cashew butter
- 180 ml Almond milk Unsweetened
- 135 ml Maple syrup
Instructions
- 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.