With Easter right around the corner, it’s the perfect time to get in the kitchen to create treats that are tempting and delicious but also serve your body well, with nutrient dense ingredients. Store-bought Easter treats and chocolates come packaged in bright colours that are incredibly tempting to children but they also generate lots of unnecessary packaging and host a wealth of poor-quality ingredients. Some of these in particular – like palm oil – are damaging to our environment. I’m motivated this Easter to make choices that are kinder and thus more wholeheartedly enjoyable.
Getting in the kitchen to cook treats with my nearly five year old daughter always means an afternoon of giggles. It’s never particularly tidy or fast but I really love the pride and ownership she takes over the end result.
These brownies are one of my families’ favourite sweet treats. They are brilliant to share with friends. The deep, dark richness of molasses is utterly divine with chocolate, while bursts of fruity sweetness from fresh blueberries add a soft balance. I adore these brownies as a dessert with a generous pour of cream, or as an afternoon treat with a mug of tea. ALWAYS a crowd pleaser.
Blueberry, dark chocolate & molasses brownie (DF, GF)
- 5 free-range eggs – lightly beaten
- 1/2 cup (100g) BioBalance coconut sugar
- 2 tablespoons blackstrap molasses
- 1 teaspoon good quality vanilla essence
- ¼ cup (60ml) melted BioBalance organic coconut oil
- 1 ½ cup (165g) almond meal / ground almonds
- 6 tablespoons BioBalance organic cacao powder
- ½ cup (60g) tapioca flour
- 1 teaspoon gluten-free baking powder
- 1 ½ cup (225g) fresh blueberries (can also use frozen)
- 3/4 cup (120g) dark chocolate chips
Preheat oven to 180c (350f).
Combine the eggs, vanilla, molasses and sugar in a large bowl. Whisk for three minutes. Add almond meal and melted oil and stir until well combined.
Sift in cocoa, tapioca flour and baking powder and mix well.
Gently fold in the chocolate chips and half the blueberries. Pour into a lined slice tin. Sprinkle over the remaining blueberries and gently press into the batter until half submerged.
Bake for about 25 minutes until just cooked. Wait 30 minutes before cutting.
Can be stored in the fridge for up to four days or frozen for up to a month.
By Kelly Gibney
This recipe is just one of the simple and nourishing wholefood dishes in my new cookbook “Wholehearted”. You can grab a copy for yourself here: https://kellygibney.com/books/wholehearted
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