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Who can say 'no' to a chocolate Brownie?

Ideal for picnics and travelling.

Devised & baked by Caroline Fernandes.

Chocolate & Raisin Brownie Biscuits - Recipe

  • Brownie style bites made in less than an hour.
  • Rich chocolate flavour with a crumbly texture.
  • No cane sugar, dairy free.
  • Flame Raisins add juiciness.
  • Makes 14-18 large round biscuits.

Ingredients

  Wholemeal Spelt Flour, Organic 1kg (Doves Farm)
50g Wholemeal Spelt Flour. This flour can sometimes be tolerated by those who canít eat wheat. This provides a wholesome base for this cake.

  Organic Coconut Flour, Gluten Free (1kg) - Sussex Wholefoods
40g Coconut Flour. This adds natural sweetness and flavour to the biscuits. Coconut flour it creates a smooth, melt-in-the-mouth texture that is better than desiccated coconut.

  Cocoa Powder 1kg, Organic (Sussex Wholefoods)
90g of Cocoa Powder. This recipe uses a high percentage of top quality Organic Cocoa. Thereís no point in skimping when it comes to making chocolate brownies!

  Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
70g Deodorised Coconut Butter. This is a healthier alternative to butter or margarine. There is no taste or aroma of coconut to conflict with the other flavours in this recipe.

  Organic Coconut Sugar (1kg) - Sussex Wholefoods
80g Coconut Sugar. This rich caramel flavoured sweetener is the perfect complement to pistachios.

  Spanish Orange Blossom Honey, Clear 350g (Honeycomb)
2-3 Tbsp Clear Honey. This Spanish Honey has a light, sweet flavour perfect for general sweetening.

  Flame Raisins, Organic 500g (Infinity Foods)
65g of Flame Raisins. These are super-sized raisins, both juicy and sweet.

  Vanilla Extract Ndali 100ml
1 tsp Vanilla Extract. Vanilla always compliments the flavour of chocolate. Itís always worth including if you can.

Other Ingredients

4 large eggs

Method

  1. Pre-heat the oven to 180°c/Fan 175°c , Gas Mark 4.
  2. Prepare at least 2 large baking sheets with baking parchment or just grease.
  3. Add all the dry ingredients into a food processor (or large mixing bowl) and pulse (or stir) a few times to distribute the ingredients evenly.
  4. Now add the wet ingredients: Coconut Butter, Vanilla Extract, Honey and the Eggs. Blend all the ingredients together until you have a sticky batter which is similar to a cake batter, but very slightly thicker.
  5. Add a little more Coconut Flour if you wish to make the batter a little stiffer.
  6. Using a dessert/tablespoon drop large blobs of mixture onto the baking parchment. Using the back of the spoon create a rough circle of batter around 1½cm-2cm thick (¾inch).
  7. You decide the exact size. We made ours around 7cm diameter (2 ¾ inch).
  8. Place in the middle of the oven for 10-12minutes or until the surface is all the same colour.
  9. Allow to cool slightly and enjoy warm or cold. These biscuits store well for a number of days in an air-tight container.


Customer Reviews on Trustpilot

 


Virgin Coconut Oil, Organic 800g (Biona)
Virgin Coconut Oil, Organic 800g (Biona)  £14.99
Virgin Coconut Oil, Organic 500ml (Tiana)
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Virgin Coconut Oil, Organic 200g (Biona)
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Virgin Coconut Oil, Organic 400g (Biona)
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Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
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