Fudgy Chocolate Brownies

Ingredients:

 

½ cup pure coconut milk or cream (if the brand you use of coconut

milk is too watery, opt for the cream instead. A thick milk is fine)
3/4
 cup organic green banana flour
½ cup arrowroot flour
½ tsp pure vanilla 
½ cup organic cocoa powder (more if you want a richer flavour)

½ cup pure pumpkin puree (make at home by peeling, chopping,

boiling, straining and mashing organic Jap pumpkin)
½ cup raw honey
½ cup coconut oil, liquefied
5 Medjool dates

Optional: 1/4 cup desiccated coconut for texture if you/the kids prefer

 

Kitchen Gadgets:

 

Small-medium loaf tin (smaller surface area will ensure taller

brownies and more fudgy-ness. Larger pans dry the mixture out)

Baking paper

 

Method:

 

1. Preheat oven to 180 degrees Celcius
2. De-seed and chop dates quite fine
3. Place all ingredients into a large mixing bowl and stir well to combine
4. Spoon mixture into a baking dish, either lined with baking paper or greased with coconut oil
5. Bake for about 30 minutes or until a knife or skewer placed in the centre comes out relatively clean (a little mixture on it is absolutely fine, it’s a thick mix, but just not still raw in the middle is ideal)
6. Remove from the oven and allow to cool on the bench before removing from the tin and slicing

 

These are great for kids because there are no refined sugars, there is some hidden veg and they're delicious!

 

 

BONUS RECIPE:

 

 

Vanilla Custard

 

Ingredients:

 

1 cup pure coconut milk (I use Ayam)
1-2 tbsp raw honey (depending on your taste)
3/4 tsp pure vanilla or paste if you don’t want flecks of brown in the custard

1/2 tsp arrowroot flour
2 pastured egg yolks

 

Kitchen Gadgets:

 

Double boiler for stove (a small saucepan and a suitably sized glass container works well)

Whisk

 

Method:

 

1. In a small-medium saucepan add the egg yolks and whisk well then set aside
2. Pour coconut milk into another small-medium saucepan and bring to a moderate heat slowly
3. Before the coconut bubbles/boils (it just needs to be warmed through), remove from the heat
4. One spoonful at a time add coconut milk to the egg mixture, whisking constantly. Add bit by bit, not too fast, otherwise the eggs might curdle
5. Eventually, you can add the remainder of the coconut milk with no problems
6. Place that saucepan onto the stove, using low-moderate heat, add the honey, vanilla and arrowroot. Continue to whisk well for a few minutes until mixture thickens up a bit. Be sure to scrape the edges of saucepan properly to prevent egg cooking too much on the bottom
7. It won’t become incredibly thick unless you add more to thicken it with like arrowroot but I find too much stays a tad grainy which isn’t pleasant. You will see the mixture thicken up though and when it’s ready, remove from heat and pour into a serving cup/jug

 

 

Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Nuts / Seeds