Square One Super Brownie

You know when you just want something tasty, a little bit sweet, but it's the wrong time of day to be feasting on sweet treats? Well this protein packed brownie ticks the box. Full of high quality natural protein to keep you full for longer and help regulate your blood pressure to ward off further sweet cravings, and fibre loaded to keep you regular and help keep your metabolism humming. Yes this really is the super brownie that we say it is. Team it up with your morning smoothie for that extra bit of fibre to keep you full.

KNOW YOUR NUTRIENTS  

Almond pulp is what you are left over with when you make your own Almond Milk. It's the most versatile of baking products, used to make cakes, crackers, granola and even face scrub! Why else do we love it so much? Because it is loaded with protein and fibre. While most of the nutrients of the nut is transferred into your almond milk, the left overs are just as rich in goodness. About 1/2 a cup of almond pulp is equivalent to 1 cup of almonds. Almond pulp will keep in the fridge for a week, or can be frozen and defrosted for use later. Almond pulp can also be dehydrated and then ground into almond flour.

Ingredients

Chocolate Brownie

  • 5 Eggs
  • 1 tablespoon vanilla extract
  • 3 tablespoons plain, chocolate or vanilla protein powder
  • 1 cup cacao powder
  • 1 cup decicated coconut
  • 3 tablespoons maple syrup
  • 2/3 cup melted coconut oil
  • 1/2 teaspoon Himalayan rock salt
  • 1 cup almond pulp

Vanilla and Blackcurrant Brownie

  • 5 Eggs
  • 1 tablespoon vanilla extract
  • 3 tablespoons vanilla protein powder
  • 1 cup fresh or frozen black currents (you could use any berry fruits)
  • 1 cup decicated coconut
  • 3 tablespoons maple syrup
  • 2/3 cup melted coconut oil
  • 1/2 teaspoon Himalayan rock salt
  • 1 cup almond pulp

 

Method

Preheat over to 175C

Line bottom and sides of a 9-10 inch square backing pan with baking paper

In a large bowl add eggs, vanilla, salt and protein powder. Use an electric whisk (or your really strong arm) to whisk up until well blended and fluffy. You will need to whisk for a good 5 minutes.

Meanwhile, melt your coconut oil on the stove, then add your almond pulp. Warm through thoroughly as this will prevent the batter seizing up when the other ingredients are added. Be careful not to burn it!

Add maple syrup, decicated coconut, cacao/berries, coconut oil then almond mix to the egg batter in small amounts mixed well as you go.

Add your well mixed batter to the lined baking pan.

Cook for 15 - 20 minutes.

Let them cool completely, then lift out for your pan and just into squares.

These are great kept in the fridge for up to a week, or you can freeze and grab on the run!