Mothers day is coming around (at least according to all the supermarkets I’ve been going into), and as usual, I am unprepared. I have no money for jewelry, and I’m too old to get away with stealing some flowers from the garden and pairing it with toast in bed. However, no one can turn down homemade baked goods! This can be hard if your mother/parent/guardian/loved one has some sort of food restriction, or if you so strict with your food restrictions that you are unwilling to cook with forbidden food stuffs- This recipe is for you! I have managed to figure out how to make a brownie which is vegan, gluten free, and diabetic friendly! Plus, and I don’t mean to brag, but it is freaking delicious.
(Just go with me, it really is!)
I would recommend cutting them up into quite small pieces as they are a little rich, and you have more to steal.
1x ripe mashed banana
1/2cup maple syrup
2tsp vanilla extract
2tsp baking powder
1cup coconut flour / 1cup GF flour
1/4cup coconut oil
1/2cup sugar (OR Splenda to be diabetic friendly)
3/4cup unsweetened cocoa powder
1cup vegan choc chips
Handful of blueberries
Icing sugar (avoid to remain diabetic friendly!)
- Preheat oven to 350 F / 180 C;
- In a food processor; combine the avocado, maple syrup, banana, and vanilla;
- In a large bowl, add the dry ingredients, water and oil;
- Add the avocado mixture;
- Add most of the vegan chocolate chips;
- Grease the tray by spreading a little coconut oil / olive oil with a kitchen towel, and then add the batter;
- Sprinkle the last few chocolate chips on top of the batter;
- Bake: 25mins = a fudgy brownie, 30mins = a caky brownie
- Allow to cool for at least 20mins!
- Sprinkle the blueberries, and lightly drizzle with a tiny amount of maple syrup (avoid this step to remain diabetic friendly).