Vegan Coconut Chocolate Mousse This is a super rich and incredibly smooth take on the classic chocolate dessert. With only 4 ingredients and 5 minutes of prep time, this vegan mousse is probably easier to whip up than its cream-heavy, egg-white filled counterpart. PREP TIME:…
Tag: quick desserts
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5-ingredient gluten-free brownie pots
These brownies draw their sweetness from banana and honey while keeping the flour down to a minimum for a low-carb treat. They have a delicious moist, cake-like texture and are intensely chocolately.
PREP TIME: 5 MINS
COOK TIME: 20 MINS
TOTAL TIME: 25 MINS
I’m the kind of person that never keeps chocolate, sugar, or just about any other exciting ingredient at home, as I just end up snacking on them and then regretting it.
This recipe is just cocoa powder – no actual chocolate – and doesn’t have any added sugar. I did end up adding in a little bit of honey to sweeten it up more, but if you use a ripe enough banana, you can probably get away without it.
This recipe uses just five main ingredients for a healthier, much reduced-sugar version of the traditional brownie.
- Cocoa powder
- Almond butter
- GF flour
I used very little flour, so the texture is incredibly squidgy thanks to the banana and the nut butter. To be honest, the finished brownie is more of a spongy cake-like dessert.
The proportions below are enough for two large servings. You only need one banana and a spoon or so of the other ingredients.
Super handy for when you’ve got one or two things lying around that need using up, or when you only want to commit to a cheeky taster. As opposed to scoffing a whole batch in one day and then beating yourself up.
…Not that I’ve ever done that before.
Oh, and I almost forgot to mention that it’s ready to eat in 25 minutes. None of that hanging about for hours around here.
5-ingredient gluten free brownie pots
- Baking tray or individual pie tins
- 1 large ripe banana
- 3 tbsp natural almond or peanut butter
- 1 medium egg
- 4 tsp cocoa powder
- 1 tbsp gluten free self raising flour
- 1 tsp baking powder
- 1 tbsp honey or maple syrup - if you like it a bit sweeter
- 50 g (⅓ cup) dark chocolate chips - for an extra-rich topping
- Preheat the oven to 175 degrees fan or 190 degrees gas
- Grease a small 6 inch tray (or two small 3 inch trays - I reused a couple of old ready-made pie tins that I had lying around)
- Roughly chop the banana into a food mixer and blend until smooth
- Tip in the egg and almond/peanut butter, and continue blending
- Gently fold in the cocoa powder, flour and baking powder (and honey if preferred)
- Tip the mix into the tin(s), sprinkle the chocolate chips on top if using, and put in the oven
- Bake for 20 minutes, or until well risen. A skewer should come out still with some mixture on it, for a fudgy texture.
- Serve and enjoy!
I experimented with drizzling over a dairy-free chocolate sauce to turn the brownie into a proper dessert.
Click here for my simple 4-ingredient chocolate sauce recipe (no chocolate needed, just cocoa powder!)