Servings: 15
Preparation Time: 45mins.
​
Ingredients:
-
100g wholegrain spelt flour
-
25g cacao powder
-
½ teaspoon baking soda​
-
Pinch of salt
-
50g brown sugar
-
100ml plant-based milk
-
4 tablespoons maple syrup
-
2 tablespoons instant coffee granules
-
5 tablespoons hot water
-
100g unsweetened apple puree
-
1 teaspoon vanilla extract
-
Flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water
-
50g chopped nuts (e.g. almonds, walnuts or pecans)
- 50g dark chocolate chopped into small chunks
Method:
-
Preheat oven to 180 degrees Celsius.
-
Prepare the flax egg by adding ground flaxseeds and water to a small cup, then stir together and leave to rest for 5mins.
-
Add the flour, cacao, baking soda and salt to a large bowl and stir together well.
-
In a separate bowl add the sugar, plant milk, maple syrup, coffee, hot water, apple puree, vanilla extract and flax egg to a small bowl and whisk together until well mixed.
-
Slowly pour the wet mixture to the dry mixture bit by bit (stirring in-between) to get a thick batter.
-
Stir in the chopped nuts and chopped chocolate​ and stir through evenly.
-
Line baking pan (about 20 cm wide) with parchment paper and grease with some coconut oil.
-
Pour the mixture into the baking pan and place in the oven for about 25-30 mins.
-
Take out of the oven and let cool for about 10mins. before cutting into squares and serving.
​
Penny recommends:
-
Serve warm with some banana ice cream.
-
Store leftovers in an airtight container in the fridge for up to 2 days.