Almond Butter Spelt Chocolate Brownies | The Source Bulk Foods - Zero Waste Consumption
Almond Butter Spelt Chocolate Brownies https://thesourcebulkfoods.com.sg/wp-content/uploads/2018/12/Almond-Butter-Spelt-Choc-Brownies-1-c.jpg Desserts, Vegan Friendly Dry Ingredients: 1 cup wholemeal spelt flour 1/4 cup cacao powder 1/2 tsp baking powder 1/2 tsp good quality salt 2 Tbsp chia seeds ground (I use a coffee grinder). Wet Ingredients 1/4 cup almond butter 50 g vegan dark chocolate 1 tsp pure vanilla extract 3/4 cup coconut sugar 1/2 cup almond milk Preheat oven to 180 degrees Celsius and grease & line an 8 inch square baking tray. Melt chocolate and milk in a heat proof bowl over simmering water. Remove from heat, then add remaining ingredients and mix well. Set aside. In a large mixing bowl, sift in dry ingredients. Mix well, then pour in wet ingredients. Mix to combine. Transfer mix to lined tray and add optional extra almond butter to the top, swirling to create a splatter. Baker for 25-39 mins, or until cooked.   PT60M
The Source Bulk Foods – Zero Waste Consumption

Almond Butter Spelt Chocolate Brownies

TIME

60 Minutes

SERVES

8-10 people

DIFFICULTY

These brownies are so easy to whip up, and are always a crowd pleaser!
* allow brownie to cool for 5 mins before transferring to a cooling rack. Enjoy warm or cold, and store in an air tight container.

INGREDIENTS

Dry Ingredients:

Wet Ingredients

METHOD

Preheat oven to 180 degrees Celsius and grease & line an 8 inch square baking tray.

1

Melt chocolate and milk in a heat proof bowl over simmering water. Remove from heat, then add remaining ingredients and mix well. Set aside.

2

In a large mixing bowl, sift in dry ingredients. Mix well, then pour in wet ingredients. Mix to combine.

3

Transfer mix to lined tray and add optional extra almond butter to the top, swirling to create a splatter. Baker for 25-39 mins, or until cooked.

 

4

Almond Butter Spelt Chocolate Brownies

TIME

60 Minutes

SERVES

8-10 people

DIFFICULTY

These brownies are so easy to whip up, and are always a crowd pleaser!
* allow brownie to cool for 5 mins before transferring to a cooling rack. Enjoy warm or cold, and store in an air tight container.

INGREDIENTS

Dry Ingredients:

Wet Ingredients

METHOD

Preheat oven to 180 degrees Celsius and grease & line an 8 inch square baking tray.

1

Melt chocolate and milk in a heat proof bowl over simmering water. Remove from heat, then add remaining ingredients and mix well. Set aside.

2

In a large mixing bowl, sift in dry ingredients. Mix well, then pour in wet ingredients. Mix to combine.

3

Transfer mix to lined tray and add optional extra almond butter to the top, swirling to create a splatter. Baker for 25-39 mins, or until cooked.

 

4

Dessert

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