TANIA Hubbard, you have saved my life! I interviewed Tania on my radio show, and she was chatting about the recipe she had brought in as a cake.
I had a taste and from that moment I was blown away. I must have asked her on air about three times for the recipe. She relayed it to me and I have been making and adapting it ever since.
This is my quick go to "I need a chocolate fix but still want to love and give nutrition to my body" brownie. Believe me, I have served this up to a lot of people and they have all loved it without knowing what was in it.
No chocolate chia seed brownies:
4 tbs chia seeds soaked in 1 cup of water for 15 minutes
½ cup cocoa
½ cup macadamia, sunflower, peanut or light olive oil
5 medium eggs
1 cup (175g) almond meal
3/4 cup rapadura sugar, coconut sugar, brown sugar or
3/4 cup honey
good pinch of salt
2 tsp cinnamon
1 tsp bicarb soda
1 cup chopped dried cherries/white chocolate/dried figs or any other filling
1 cup chopped walnuts
Preheat oven to 180 degrees. Line a 21 x 30cm tray with baking paper.
Soak the chia seeds in one cup of water for 15-20 minutes, giving them a really good stir to make sure you have them combined. Chia seeds when mixed with water start to form a sort of gel and expand, making them the perfect addition to cakes and other foods by giving moisture and texture.
Combine all the dry ingredients together including the nuts and fruits that you may be adding. Whisk together the eggs with the chia seeds and then mix this into the almond meal and the cocoa until it forms a smooth batter.
Pour the mix into the tray and bake for about 20 minutes until the brownie bounces back when touched in the middle. Allow the brownie to cool for about 10 minutes before slicing and serving dusted with icing sugar or your favourite chocolate topping. If you are wanting to make a cake then cook the mixture for about 30-35 minutes after pouring into a standard round cake tin.
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