Low Calorie, High Protein, GF Brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 121.4
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 6.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.7 g
View full nutritional breakdown of Low Calorie, High Protein, GF Brownies calories by ingredient
Introduction
A delicious, low carb, gluten free, high protein brownie for a guilt free snack. And to share. Maybe... A delicious, low carb, gluten free, high protein brownie for a guilt free snack. And to share. Maybe...Number of Servings: 16
Ingredients
-
1 1/4 cup of Beetroot puree
1 cup of honey
3/4 cup of plain cocoa powder
1 teaspoon of vanilla essence
2 tablespoons of chia seeds
1/2 cup of buckwheat flour
2/3 cup of almonds, chopped
Tips
for a special treat, try soaking some dried fruit in liqueur and substituting some of the nuts.
Directions
Before you start, you should know that you can make your own beetroot puree by simply boiling chopped beetroot (a single good sized specimen should do for this recipe) and then draining and blending the result.
preheat your oven to 200C and prep a baking dish with oil. cut a piece of baking paper to fit the bottom of the tray and place inside, then oil the paper.
prep your chia seeds by placing then in a glass with 6 tablespoons of water. stir gently and let stand.
combine beetroot, honey and cocoa powder in a bowl and mix well until combined.
add in your vanilla and chia seeds - they should resemble a gel like substance at this stage. stir well to combine.
add buckwheat flour and stir well for 2 minutes, making sure to incorporate any stuck to the sides.
fold in chopped almonds.
pour into your baking dish and bake for 15 to 20 minutes, or until a knife comes out clean.
remove immediately from baking dish to cool completely before cutting.
Serving Size: makes 9 - 16 brownies
preheat your oven to 200C and prep a baking dish with oil. cut a piece of baking paper to fit the bottom of the tray and place inside, then oil the paper.
prep your chia seeds by placing then in a glass with 6 tablespoons of water. stir gently and let stand.
combine beetroot, honey and cocoa powder in a bowl and mix well until combined.
add in your vanilla and chia seeds - they should resemble a gel like substance at this stage. stir well to combine.
add buckwheat flour and stir well for 2 minutes, making sure to incorporate any stuck to the sides.
fold in chopped almonds.
pour into your baking dish and bake for 15 to 20 minutes, or until a knife comes out clean.
remove immediately from baking dish to cool completely before cutting.
Serving Size: makes 9 - 16 brownies