Macrobiotic Brownies for the Allergen-Sensitive
- 130 grams Cake flour
- 25 grams Cocoa powder
- 3 grams Baking powder (aluminium-free)
- 100 grams Coconut milk
- 80 grams Soy milk
- 40 grams Maple syrup
- 10 grams Starch syrup (natural)
- 150 grams Prune (finely chopped)
- 15 grams Shredded coconut
- 20 grams Dried mango (finely chopped)
- 1 Cinnamon powder
- 10 grams Canola oil
- Mix together the ingredients marked with .
- Mix in the canola oil and mix until smooth.
- Sift in the powder ingredients.
- Mix in the cinnamon powder here if you intend to use it.
- Add the ingredients marked with and mix them into the mixture gently.
- Line a baking tray or brownie tin with parchment paper and pour in the mixture.
- Tap the tin on the work surface a few times to get rid of any excess air bubbles.
- Bake for 25-28 minutes in an oven preheated to 170C.
- And you're done.
flour, cocoa, baking powder, coconut milk, milk, maple syrup, starch syrup, coconut, mango, cinnamon powder, canola oil
Taken from cookpad.com/us/recipes/148511-macrobiotic-brownies-for-the-allergen-sensitive (may not work)