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Ingredients

600g aubergine (or 2 medium sized)
150g 72%+ dark chocolate
140g Gluten Free Mornflake Superfast Oats
130g dates, pitted
100g coconut oil
100g ground almonds
4 tbsp grade A maple syrup
1 tsp vanilla extract
1 tsp bicarbonate of soda

Method

  • Preheat the oven to 200°C/180°C fan/gas mark 6.
  • Place a sheet of baking paper on a baking tray and then line the base and sides of a square baking tin (21cm x 21cm) with baking paper.
  • Wash, dry and prick the aubergines all over with a fork. Place them spaced out onto the lined baking tray and place in the centre of the oven for 50 minutes until cooked through and they feel soft to squeeze. Check them at 25 minutes and turn the aubergines over for the final 25 minutes.
  • Remove the aubergines from the oven, slice down the centre length ways and leave to cool for 5-10 minutes. Turn the oven down to 180°C, ready to bake the brownies.
  • Weigh out the oats, place into a blender and blitz until they form a flour.
  • Break the chocolate into pieces and place in a glass bowl. Place over a bain-marie and gently melt. Set to one side.
  • Weigh out the coconut oil and add to a saucepan with the maple syrup. Melt over a low heat until combined. Remove from heat and set to one side.
  • When the aubergines have cooled, scrape out the flesh into a food processor, add the dates and blend until thoroughly combined.
  • Add the coconut oil, maple syrup and vanilla extract to the aubergine and dates mix and blend until combined. Pour in melted chocolate and blend until combined.
  • Finally, add all dry ingredients and blend until everything is fully combined. Spoon the mix into the baking tin, remembering to spread into the corners and smooth and even on the surface.
  • Place in the centre of the oven and bake for 23 minutes; gently press the centre and if it still feels soft bake for a further 5 minutes.
  • Once baked, remove from the oven and place onto a wire cooling rack to partially cool. Lift out the brownie, still in the baking paper and allow to fully cool on the rack.
  • Once cooled, slice into 16 even brownies and store in an airtight container for up to one week.



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