Mmmmm mmmm if ever I was super proud of a recipe this would be it – flourless sweet potato & protein filled brownies, with a salted caramel layer in between.
Gluten free. Dairy free. Nut free. FLOURLESS. Vegan. Refined sugar free.
So vegan friends you can go boast to your mates and intolerant friends you can steer clear of the bathroom – this recipe will have you all covered.
With the launch of Only Nutrition’s latest Raw & Vegan protein powder, I thought I had best put that to good use with a recipe and brownies just happened to be on my mind.
The trick here is the banana flour. It’s a crazy good product fresh on the market and I LOVE it. It’s made from Green Bananas which are essentially unripe bananas, meaning a low sugar content. But what’s the big idea? Well, it comes down to the resistant starch which is present in the green bananas.
It’s strange that until recently we have been told to avoid resistant starches because they don’t ‘break down’ and digest in our small intestine. You see, because they aren’t digested in the small intestine, they make their way down to the large intestine and it’s here that the miracle happens – good bacteria is created!
So, resistance starch ‘encourages the growth and activity of microorganisms (e.g. bacteria and fungi)’, which ends up healing your gut. Which means a whole lot of well-being!
Resistant starch is not just found in green bananas but in very common foods that you may not even consider ‘healthy’ (if your a carb free fan, that is, because I love moderation and love a good spud – *winks*) … think potatoes, beans & rice.
Banana flour also has it other perks, including:
- Weight loss (resistant starch keeps you fuller for longer AND increases metabolism)
- Increased nutrient absorption
- Promotes colon health (and can prevent colon cancer)
- Prevent diabetes and aid in treatment (always check with your health professional)
- Reduce symptoms of diarrhoea
- There are also plenty more benefits, check out the full list here
This stuff is so good people are literally mixing it into water a baring the texture/taste (note: I haven’t tried this because well, I’de rather put it in a super yum brownie instead).
So yeah, have it in your water or in salted caramel brownies – it’s up to you.
Flourless Protein Brownie (feat. Salted Caramel)
- 1 cup sweet potato puree (steamed and blended)
- 3 tbsp Du Choc Sugar Free Drinking Chocolate
- 1/4 cup coconut oil
- 3 chia eggs (1 egg = 1tbsp chia: 2tbsp water
- 1 scoop Only Nutrition Raw Vegan Chocolate Protein
- 1 tbsp coconut milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tbsp Natural Evolution Green Banana Flour
- 1 cup full fat coconut milk (I use Pureharvest CocoQuench)
- ½ cup coconut sugar (I use Jimalie Organic products)
- 1/4 teaspoon sea salt
- 2 tablespoons water
- ½ tablespoon fresh lemon juice
- Preheat oven to 180 degrees and line a baking tray with baking paper
- For the brownies, combine all the wet ingredients in a blender and mix until smooth (I used just a low speed)
- Add in Du Choc Drinking Chocolate Powder, baking powder, protein & banana flour ONE at a time, mixing on low between each ingredient
- Pop into the oven for 20-30 minutes, keeping a good eye on in during those last 10 minutes. Depending on your oven, these brownies may take a little while to actually harden up so when you can remove a fork from the centre clean, then they are ready. If you are unsure, you can take them out of the oven, allow to cool, and then if they don’t end up ‘firm to touch’ you can put them back in again
Salted Caramel Method:
- Combine coconut sugar and water in a small saucepan on stove top (medium heat) and bring to the boil
- As soon as it boils, add the coconut milk and stir well
- Add remaining sea salt and lemon juice and bring to the boil once again
- Allow to boil for around 10 minutes, constantly taking it off heat to judge the texture and ensure it doesn’t burn. It’s ready when it cools to a thick, sticky, golden brown liquid.
- When ready, remove from saucepan immediately (to prevent burning) and add to a heat proof dish (it HAS to be heat proof or it will crack & DONT USE PLASTIC IT WILL MELT!)
- Allow to cool to room temperature and then pop in the fridge to allow the caramel to get extra thick!
When brownies and caramel are complete, spread the caramel over the brownies, cut into even squares and squish them together (or leave the tops exposed, whichever you prefer!)