It’s not often I get inspired to make brownies. Don’t get me wrong, I love a brownie, but they generally aren’t the healthiest thing you can bake and once you make a batch you have to eat them, right? So it’s usually flapjack in my cake tin.
However this week Miss K brought home a lentil brownie recipe in her bag from school and it intrigued me. Lentil in a brownie? Surely not.
I’ve adapted the recipe slightly to lower the sugar and next time I would definitely add in pecans. You can’t beat a pecan in a brownie.
These were a hands down winner. Easy to make (as long as you have lentils already cooked or cook them earlier in the day) and they baked whilst we ate dinner. I gave one to my hubby, he looked at me suspiciously and took a bite, then with a surprised voice told me they were really good. My poor family have to try a lot of dud baking as well as the good bits!
None of my children or husband even noticed the lentils. I had a faint taste of them, but I had made them so was probably a bit sensitive to the taste. A great way to lower the glycaemic index and make a higher protein version of a chocolate brownie.
I’ve been seeing a few recipes for raw brownies floating around and each time I see them thinking…. “I really must try these out”. Last Monday morning was the time, for some reason I woke up full of cooking inspiration and whislt the toddler ate her porridge I knocked these up – they literally took that little time to make.
I was pleasantly suprised with the result and took them round to my friend Steph to try. They really are a chocolate substitute! Very rich, very nutty but gooey and satisfying.
Heathy, Raw, GlutenFree, High Protein No Chocolate Brownies!
Author: Priya Tew, Dietitian UK
2 cup dates
1 cup cashews
1/2 cup almond
1/2 cup cocoa powder (unsweetened)
1 ripe banana
2 tbsp nut butter
1 tbsp cocoa powder
1 tbsp carob powder (use cocoa if wanted)
2 tbsp honey
Soak the dates in warm water for 30 minutes, drain and process with the nuts plus the 1/4 cup cocoa powder.
Press into a greased, lined, small baking tray, I used a small round cake tin.
Mix the remaining ngredients together to make the topping and spoon over the base layer.
Freeze for 30 minutes, cut into small squares (you really don’t need much of this).
Gotta love a bit of dried fruit, especially when it’s on a market and there is such a choice!
Date flesh is low in fat and protein but rich in sugars, mainly fructose and glucose. They are a high source of energy, as 100 g of flesh can provide an average of 314 kcal – so watch those portion sizes. Aim for 1 handful as 1 portion. Dates also contain selenium, copper, potassium, and magnesium, B vitamins and Vitamin C. Dates are a good source of antioxidants, mainly carotenoids and phenolics.
Flapjacks go down a storm in our house, I’m wheat free so they fill a much needed gap in my mouth. Now it seem little Kezia is a bit of a flapjack lover. In fact, as soon as she spies the tin I keep them in I get a pointy finger and a sign for “Food Now Mummy”. Cheeky monkey she certainly is.
My usual banana flapjacks use only a small amount of marg, sugar and honey, however with a hungry 1 year old and feeling inspired by a certain brand of raw food bars I decided to try something different. The results are not quite your usual flapjack (due to the distinct lack of sugar, syrup and butter!) but they make a great healthy snack for big and little people and are set to become a regular in our house already. In fact the little one even enjoyed helping me make it.
Well when I say she helped, I mean she ate half of the raisins out of the bowl, stuck her fingers in the banana, stirred the oats around and made holes in the mixture once it had been smoothed into the tray. So much fun!
These are wheat free and if you use gluten free oats they will be gluten free too. Here’s the finished product: