Craving something sweet? Here’s one you can enjoy without feeling so guilty.
They aren’t called skinny brownies for nothing. These are refined sugar-free, fat-free and gluten-free!
Coconut cream is a great substitute for butter in this recipe, while the dates and agave nectar is a healthy alternative to refined sugar. I’ve used rolled oats instead of flour here which makes this recipe perfect for those who are gluten intolerant. If there are any vegans out there wanting to try this recipe, substitute the egg with half a banana or a 1:3 chia seeds to water mix.
Let’s talk about peanut butter! Not only is it scrumpdilyicious, this healthy fat is packed with protein and fibre which fills you and keeps you fuller for longer. Be careful when shopping for peanut butter though and try to look out for organic or low sodium ones with no more than 1-2g of sugar.
Skinny Peanut Butter Brownies
Servings: 12 – 18 pieces
1/2 cup coconut cream
1/2 cup almond/soya milk
1 large egg or substitute egg (1/2 banana or 1:3 chia to water mix)
1/2 cup agave nectar/maple
1/4 tsp salt
1 tsp baking powder
1/2 cup chopped dates
1/2 cup organic cacao powder
1/2 cup old-fashioned rolled oats
As much peanut butter as you want!
Preheat the oven at 180º C and grease your pan- anything between an 8×8 or 8×12 inch pan will do!
Blitz the oats into a fine powder and mix all the dry ingredients together in a bowl. Throw the dry and wet ingredients into a blender, and blend well.
Pour the batter into the baking pan. Microwave the peanut butter until it is of a runny consistency then drop the melted peanut butter into the batter and swirl.
Bake for 20-25 minutes, until the brownies begin to pull away from the pan. Leave to cool completely before cutting.
Now grab a hot cup of tea and enjoy! Don’t forget to take a snap of your creations and share them with me :)