Chocolate Brownies

Directions

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   1. Firstly melt the cocoa butter and coconut sugar in a pan on a low heat, to remain raw.
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   2. Next add in the remaining ingredients, and stir until all is melted and well mixed.
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   1. Firstly, make the flax egg by adding the flax seeds and 2 tbsp water into a bowl and stirring together. Set aside so that it can form a gel whilst you prepare the next steps.
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   2. Now make an apple sauce. Peel and chop your apple, and add into a pan on a high heat with the 6tbsp water. Heat for about 5 minutes, and then when the apple has softened, mash into a puree with a fork. Set aside to cool.
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   3. Add the melted chocolate into a pan on a low heat, and scoop in the coconut butter. Stir in until well mixed and the coconut butter has melted. Set aside to cool.
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   4. Add the coconut sugar, maple syrup, melted chocolate mix, apple sauce and flax egg into a food processor. Blend until smooth.
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   5. In a separate bowl, sift together the quinoa flour, buckwheat flour and millet flour. Spoon in the baking powder and bicarbonate of soda. Mix together.
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   6. Pour in half of the flour mixture and all of the apple cider vinegar into the food processor. Blend until smooth. Now add the remaining flours and blend again until smooth.
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   7. Scoop the brownie mixture into a cake tin and place into the oven. Cook for about 25-30 minutes, or until the cake has risen slightly and the top has browned and formed some cracks. The cake will be cooked when you can push a skewer through the cake and it comes out clean.
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    8. When the cake has cooked, remove from the oven and allow to cool. When the brownie has cooled, remove from its tin and cut into slices. If you like, you can drizzle the brownies with some melted chocolate - I like to do this as it creates extra crunch on top of the brownies once the melted chocolate has set. Now enjoy and indulge!
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