Cherry Almond Brownies

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I’m not sure where you stand in the blondie vs brownie debate, but I for sure am on team brownie. To me, this dessert will always be full of indulgence and seriously moreish, yet delicate in texture and full of goodness.

No, I haven’t gone mad, a brownie can, in fact, be full of goodness that your body and mind will love. These cherry and almond brownies are made using high in fiber and mineral-rich buckwheat flour, that has an added bonus of being gluten-free, as well as incredibly indulgent with its nutty flavour and dense, yet light texture. These brownies are also refined sugar-free and packed to the brim with healthy fats and minerals – a dessert that won’t let you down.

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This bake is as simple as they get; ready in under half an hour, made using only 8 ingredients, and a guaranteed success each time! I was inspired to make this recipe after incorporating buckwheat flour into other bakes as I was simply hooked by the delicious toasted nut-like flavour that it gives, if you are a nut and chocolate lover, then these brownies are for you.

I would recommend trying the original recipe, yet once you do, don’t be surprised if you want to make these over and over again, and to experiment with other flavour combos: chocolate orange, rhubarb and ginger, peanut butter, and even simply sea salt are just some of my recommendations. 

So, they are simple, refined sugar-free, vegan, gluten-free and delicious… what are you eating for?

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Ingredients

1 tablespoon chia seeds

2 cups buckwheat flour

1 1/4 cup coconut sugar

3/4 cup cacao powder

1 teaspoon bicarbonate of soda

Pinch of sea salt

1 mashed banana

1 1/2 cups soya milk

3/4 cup melted coconut oil

1 1/2 cups frozen cherries (thawed)

60g chopped almonds

Method

Preheat the oven to 180℃.

Combine the chia seeds with 4 tablespoons of water in a bowl and let them sit for 10 minutes to allow them to thicken.

Next, combine all of the dry ingredients in a large mixing bowl (if your cacao powder is lumpy sift it through to remove any lumps).

Melt the coconut oil in a small saucepan, then add it to the dry ingredients along with the soya milk, mashed banana, and soaked chia seeds. Mix everything thoroughly so that the batter is thick and smooth.

Line a brownie tray with baking paper and pour in the batter, smoothing it with a spoon. Next, top the mix with the cherries, pushing some in further than others, and finally, finish with the chopped nuts.

Bake in the center of the oven for 17-20 minutes, depending on how gooey you like your brownies to be. Remove from the oven and allow to cool before cutting.

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Like this post, if you would like to see more similar recipes, and check out my Instagram for more ideas on @wikis.vital.way. Also, make sure to let me know in the comments if you are team brownie or blondie!

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