Vegan Chocolate Brownies With Sukrin Chia Flour
July 05, 2016
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Vegan & Sugar-Free Chocolate Brownie with Sukrin Chia Flour
Sukrin Chia flour makes fabulous vegan and sugar-free brownies. This brownie is low in carbs and higher in protein than regular brownies. Delicious warm or cold on its own, great for lunch boxes and desserts served with ice cream. Sukrin Chia flour is a wonderful high protein flour that can be used as egg replacer in a lot of your favourite baking recipes.
45g Sukrin Coconut Flour
60g Sukrin Sesame Flour
1 large sweet potato (130g), baked and flesh removerd
100g Sukrin :1
50g cocoa powder
50g melted coconut oil
3 tbsp Sukrin Chia Flour
9 tbsp water
1 tsp vanilla extract
45 drops Nutri Nick Chocolate Stevia drops
80g Nutri Nick Dark Chocolate, chopped
Preheat the oven GM3/ 325F/ 170C.
Prepare the Chia eggs by mixing the water with the Sukrin Chia Flour. Mix it well and put it in the fridge for around 10 minutes.
Blend the sweet potato with the melted coconut oil while still warm, than add the remaining ingredients
and the Chia eggs.
Pour the mixture into a greased 20cm
square cake tin and bake it for 30-35
minutes until the mixture starts to set.
Cool for 30 minutes before cutting into
squares and serving.