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Because the theme of the week is definitely Peanut Butter (although maybe that’s the theme every week!!?!?!) we created an epic Healthy Vegan Choc Peanut Butter Brownie. Learning lots at the moment on the binding ingredients in plant based cooking. Where once eggs stood, our standard binder for baked goods in particular, the combination of flaxseed and water now does. It’s not only a great solution to keep a recipe entirely based on plants but adds beautiful essential fatty acids, plant proteins and fibre to the recipe too.

Be patient on the serving of this one, if you pull it from the tin too soon and it’s still warm it can crumble – we learnt this the hard way! Patience is a virtue ; )

Enjoy… JA



2 tablespoon ground flaxseed

250ml coconut oil, melted

1 cup raw cacao powder

1/2 cup maple syrup

1 cup almond meal

1 teaspoon vanilla extract

1/2 cup almond milk

1/2 cup coconut flour

2 teaspoons baking powder

pinch sea salt

Peanut Butter Fudge

1/3 cup peanut butter

1/4 cup maple syrup

1 tablespoon coconut oil

1 teaspoon vanilla

Preheat oven to 180C and line a 12x12cm square cake tin (or thereabouts) with greaseproof paper. In a small bowl combine ground flaxseed with 6 tablespoons water and set aside to bind. In a mixing bowl combine melted coconut oil, raw cacao, maple, almond meal, vanilla and almond milk and mix well. Add linseed meal, coconut flour, baking powder and sea salt and mix again. Pour into lined cake tin, then drop spoonfuls of peanut butter fudge around the top, and using a knife mix to make a swirl. Bake for about 25 minutes or until a toothpick comes out of brownies clean. Allow to cool completely in the tin before slicing. The recipe sets and stores particularly well in the fridge too due to the nature of the ingredients.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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