Sweet Almond Brownies with baked plum & rose petal jam
My favorite brownie of all time. Perfectly sweet, incredibly rich and moist. A recipe full of nutritious fats and fiber, magnesium, copper, potassium and iron. Low in sugar and a lot more blood sugar friendly than a regular brownie. This is a recipe I make again and again…
Ingredients
2 cups dates, soaked for 15 minutes in hot water
2 cups almond flour
1 tbsp ground flax seeds
2/3 cup cacao powder
2 tbsp coconut sugar (optional) (a pinch of stevia works well too)
1/2 tsp sea salt
1/4 tsp bicarbonate
1/2 - 2/3 cup water
1/2 cup almond or coconut milk
1 egg
1 tbsp coconut oil or ghee, melted
2 tbsp melted cacao paste or 80% dark chocolate (for an extra rich brownie- can be left out)
1/2 tsp bitter almond extract
DIRECTIONS
1. Add soaked dates and water to a food processor or blender and blend until smooth.
2. Transfer the date paste to a large bowl. Add the remaining wet ingredients and stir well.
3. Mix in dry ingredients and combine very well. You want a thick batter, easy to spread with a spatula into your tin.
4.Spread the mixture out into a lined tin.
5.Bake in the oven at 220 degrees Celsius for 40 minutes.
5. Let the brownie cool for at least an hour before serving. It delicious served with a spoonful of coconut yoghurt and a drizzle of honey.
Or, make this simple plum and rose jam;
Ingredients
6 large plums, cut in half and put removed
1/3 cup strong rose tea (3 tbsp rose petals infused in boiling water for 30 minutes)
2 tbsp Sun Potion bio active honey
Directions
Bake plums in the oven for about 45 minutes on 220 degrees Celsius.
Allow the plums to cool, then mash them together in a bowl adding honey and rose tea.
Serve fresh or transfer to a container to store for up to a week in the fridge. Also absolutely divine with Greek yoghurt or on top of the brownies above.
