Lush Chocolate Brownies

Whip up in minutes, nourish for hours  - brownies that love your hormones, skin & mind.

Utterly delicious & healthy!

These brownies can be whipped up in minutes.

Ticks all the boxes, having plenty of:

*Fibre
*Protein
*Anti inflammatory oils
*Polyphenols (naturally occurring plant chemicals, amazing for your gut microbes, along with fibre)

Which means they're great for your hormone balance, gut health, skin's collagen, bones and mind!

These brownies are gorgeously chocolatey and only slightly sweet - if you want them a little sweeter add a touch more maple syrup/honey/sugar. 

I recently tried adding ½ cup grate raw parsnips, stired into the mixture beofre baking, and they're so delious! Not only adding even more fibre but also a wonderful faintly sweet nutty tastes. 

Leave out the cocoa if you don’t want chocolate, they are just as good as Blondies!  

For low histamine swaps see the recipe details and method. 

½ cup (40g) rolled oats, ground*
1 cup (150g) almonds or other nut/s or seeds, ground*
¾ cup (60g) cocoa powder
1 teaspoon baking powder
3 eggs or 3 heaped tablespoons (40g) ground flax seed/linseed or psyllium husk powder + extra 50mls water
½ cup (70g) maple syrup or coconut sugar or any other dark sugar (more if you're honey/maple isn't very sweet)
150 mls water
150 mls olive oil 
Optional - ½ cup frozen berries (I like blackcurrants)
Optional - ½ cup grated raw parsnips or raw sweet potato
Optional  - for extra fibre & protein I top the brownie with whole nuts eg pecans 

*You can grind your own nuts/seeds & oats in a blender. Simply add to your blender & whiz for a few seconds until ground like flour.

Turn oven on to 170˚C fan forced, 190˚C regular.

Use a brownie tin (20cm x 20cm).

Line the tin with one large sheet of baking/parchment paper, pushed into all the edges/corners of the tin.

Throw everything into a food processor or mixing bowl.
Mix until just combined.
Stir through the berries, if using.
(If swapping out eggs for ground flax seed or psyllium husk, add an extra 25mls water, then leave the mixture to thicken for 15 minutes before proceeding on).
Pour the mixture into the tin.
Bake for about 30 minutes (time can vary depending on your oven’s accuracy, plus sometimes the brownie is a bit sticky in the centre even if it is cooked, tricky to tell!).
The brownie is quite crumbly whilst hot, so leave to cool to room temperature before carefully taking out of the tin.
I think these taste even better the following day!

Fibre Maxing:
If I want to up my fibre then I add both the egg and psyllium husk powder, plus an extra 25 mls water mixed in with the psyllium husk; And 40g of cooked black beans, mashed up. 

Low Histamine swaps:
*Leave out the cocoa, instead make Blondies by adding 1 teaspoon vanilla extract and 60g extra flour. 
*Use low histamine nuts and seeds to make the nut flour - eg pistachio, macadamia, hemp, pumpkin, 
*If you are sensitive to eggs, then use chia seed instead - 3 tablespoons instead of the eggs. 
*If adding berries - Use dark berries, eg blueberries, blackcurrants, black berries. Avoid strawberries. 

Recipe and words ©Emma Ellice-Flint ©Emma’s Nutrition

These suggestions and the information on this page is not intended to diagnose, treat, cure or prevent any disease.