Ingredients:
3 cups spelt flour
1 cup raw
CACAO POWDER
1/2 cup raw
CACAO NIBS
1/2 cup
COCONUT PALM SUGAR
10 drops vanilla essence
1 Tbsp baking soda
2 tsp baking powder
2 tsp salt
3 cups milk of choice
2/3 cup unsweetened apple sauce or pumpkin puree
2 Tbsp apple cider vinegar
1 cup pecans or roasted walnuts (optional)
1 cup
GOJI BERRIES (soaked in warm water to soften for 10 minutes)
1 cup unsweetened coconut
Ingredients for Almond Cacao Icing
1 cup milk of choice
3 Tbsp raw
CACAO POWDER
3 Tbsp almond butter
1 tsp pure vanilla extract
3 Tbsp agave nectar or maple syrup
1 Tbsp arrowroot powder mixed with 2 Tbsp water
Method:
1. Preheat oven to 160º C and grease an 28x33cm lasagne pan with coconut oil.
2. Sift dry ingredients.
3. Blend wet ingredients.
4. Combine dry and wet ingredients and stir to mix well. Add nuts and goji berries.
5. Bake 25-30 minutes or until inserted toothpick comes out clean.
6. Cool before icing - garnish Brownies with fresh strawberries and chocolate shavings
**Optional Variations**
** substitute up to 1 cup of Milk (of choice) with coffee substitute **
** substitute pepitas for walnuts and add 1Tsp chili powder….Viva El Mexico!!!
Almond Cacao Icing
1. Combine milk, carob powder, almond butter and vanilla in a small saucepan over medium heat.
2. Add arrowroot/water mixture and gently boil until thickened.
3. Remove from heat and add honey or maple syrup.
Recipe courtesy of rawfoodnik/yoga/surf diva, Shani Cranston www.milagroretreats.com
