Since the start of my sugar free journey I have had to continuously adapt recipes and try new things so that I can continue to live to eat! I’m incredibly lucky that my partner Sid Betty is a Precision Nutrition Coach, and one of my previous clients and friend, Sam Waterhouse is a top Chef and Nutritonal Therapist. So with the help of Sid, my experimentaion and the kindness of Sam providing a few of her favourite recipes, I have built a collection of recipes which I can honestly say I have eaten and enjoyed every one of them! I hope you will too. They have also been tested on many of my clients, members of gyms that I work in and of course my friends and family.
For those who want low carb and lovely, these brownies are for you. High in protein and good fats, they are rich enough to enjoy in small portions but still feel full and satisfied after.
-
- 125g ground almonds
- 25g coconut flour
- 50g coco powder
- 50g xylitol
- Half a banana
- ½ tsp baking powder
- 200ml no added sugar coconut milk or milk substitute
- 2 eggs
- 50g of 100% chocolate
- 60g dairy free spread or coconut oil
- 3 tsp Valencian Orange extract
- 2 big tablespoons of almond butter
- Pinch of salt
Mix the dry ingredients in a large bowl: ground almonds, flour, coco powder, baking powder, xylitol, salt
Melt the dairy free spread, coconut and almond butter over a Bain marie and mix until smooth
Set aside and leave to cool slightly
Meanwhile whisk the eggs, milk, chopped banana into the dry ingredients then add the orange extract
Finally fold in the melted chocolate mixture
Line a small baking tin with grease proof paper and pour in the mixture. Smooth over and bake in a pre heated oven at 175 degrees for 25 to 30 mins ( depending on how gooey you like your brownie)
Eat warm..with coyo no added sugar coconut ice cream for a treat. Or cool, pop in fridge or freezer for a later date!
NB if you are vegan you can leave the eggs out but add approximately 50ml extra milk & another tablespoon of nut butter to keep it gooey & moist.