Coconut chocolate brownies (aka Cranks brownies)

 

With this recipe I wanted to make the ultimate healthy brownie (if such a thing exists!). No refined sugar or white flour, gluten-free, dairy-free and egg-free. It’s only my second batch and they’re tasting pretty good. Of course do not expect a fat and sugar laden but god damn delicious Nigella Lawson brownie. These are a little more modest in flavor in comparison but way healthier and more environment and animal friendly :)

I told my sweet-toothed friend about these and it instantly reminded him of the time his dad baked stuff from the Cranks recipe book. Apparently the stuff he made always turned out slightly tasteless, dry and floury. He assures me these brownies are not like that at all and ‘surprisingly moist’. I definitely think they’re sweet enough. Anyway, as a result of the whole Cranks story we renamed these as Cranks brownies. Please don’t be put off. (FYI Cranks was a chain of English wholefood vegetarian restaurants).

This recipe uses date paste, banana and molasses to add sweetness. Date paste is great. Unlike sugar, which has zero nutritional value, dates are rich in dietary fibre and vitamins A, B1, B2, B3, B5, and C. They also contain magnesium, potassium and iron. You can use it to replace the sweetener (e.g. sugar, honey, maple syrup, agave) in many recipes. Molasses is a good source of calcium, magnesium, potassium and iron. One tablespoon provides up to 20% of the daily value of each of those nutrients.

One of the reasons for using less sugar is because, as I am sure you’ve heard, it’s bloody bad for you. There’s mounting evidence to suggest that high intake of sugar rich foods may lead to increased deposition of visceral fat and non-alcoholic fatty liver disease. Yikes! Here’s a link to a nice and easy to digest leaflet about sugar and your health:

http://uhs.berkeley.edu/facstaff/pdf/healthmatters/NutritionActionSugarBellyApril%202012.pdf

So, having read the info in the link above, still want Nigella’s brownies (I bet you do) or will you give these a try?

Coconut chocolate brownies (aka Cranks brownies), makes 12

Dry ingredients:

¾ cup brown rice flour

¾ cup cocoa powder

¼ tsp salt

½ tsp baking powder

½ cup desiccated coconut

Wet ingredients:

½ cup soy milk

¼ cup sunflower oil (you can use melted coconut oil)

1 tsp instant coffee granules (optional)

¾ cup hot water

1 cup dried dates

1 tsp chocolate extract (optional)

1 tsp almond extract

1 ripe banana

1 tbsp pure cane molasses

First make the date paste. Put the dates in a bowl with the optional coffee granules, cover with the hot water and allow to soak and soften for at least 10 minutes (the longer the better). The coffee granules will help to boost the chocolate flavour of the brownies. Transfer the soaked dates and the water into a food processor, add the banana and mix on high speed until smooth and caramel-like. Return to the bowl and add the milk, oil, molasses and chocolate and almond extracts.

In a separate bowl mix the dry ingredients. Combine the dry and wet ingredients and pour into a rectangular (or square) baking pan measuring approximately 26 x 20 cm, lined with parchment baking paper. Bake in a pre-heated oven (175°C) for 15-20 minutes. Remove and allow to cool completely. Cut into 12 squares and store in an air-tight container.

 

 

Note: I used to use agave nectar in place of honey (many vegans do). It turns out agave nectar is worse than high fructose corn syrup!! Here’s a nice piece explaining why agave nectar and other sweeteners are not good for you. 

http://www.foodrenegade.com/agave-nectar-good-or-bad/