Going back a little while and slightly off
tangent but do bear with me here - I decided to look into having my eyesight corrected,
and after the initial assessment I couldn't drive for a while due to my eyes
having had dye put in them, nor see very far for a short while and so I had to keep local and stumbled
across a health food shop, where a lady was promoting a particular brand of coconut
oil – it was the first I heard of it – and we ended up having quite a chat
about its benefits both nutritionally and cosmetically and.. as it was quite
expensive and I was about to part with a rather large sum of money for the
surgery I didn't purchase any at the time but it was lodged in my mind ever since..
though if I recall correctly I did leave with a packet of coconut flakes which
were a little more purse friendly and provided the topping for these brownies! And in case you are wondering, yes I did have my eyes 'done' and I am very happy with the results!
Coconut Brownies |
Moving on, a few weeks ago I received a box of lovely coconut based goodies from Cocafina. they have a delicious range of all things healthy and coconut based, and following this post I have a little giveaway of some coconuty treats for you so don't forget to come back soon!
From my box of Cocafina goodies, I
used their coconut nectar and coconut oil to make these bad boy brownies. Or should
they be greedy girl goodies as they are technically good for you? These happen
to be dairy free too so are good for certain dietary restrictions. There is
also fruit in them too so you can almost pretend they are good for you, in the
form of mashed ripe banana to replace some of the usual butter, in fact there
is no butter at all in these – I used just 60g of coconut oil instead for the
whole batch! As a result they are certainly lower in fat than regular brownies,
always a win!
To replace the sugar I used their Coconut nectar, which is
extracted from the sap of coconut flower buds, its lower GI than compared to
regular brown sugar – 35 compared to brown sugar at 64, so far less spiking to
your blood sugars. Have I sold them to you yet?
Not really knowing how the
coconut nectar was going to affect the mixture, both sweetness and texture wise
as I normally melt the sugar, which is more dense – and coconut nectar is the already consistency of
maple syrup, nor the coconut oil in lieu of butter, I decided to base these on
my banana and rum brownies and hope for the best mostly! My oven is on the
blink, and everything baked now gets cooked at what the oven dial says is 210o
which in reality is about 170o or thereabouts!
For my first proper experiment they
came out pretty darn good. A little fudginess to the texture, crunchy coconut
flakes on top with a delicate coconut note mingled with the slightly bitter
chocolate. They were popular at work and everyone was intrigued as to what both coconut oil and nectar were, I should of left a card with them I repeated myself so much! They are best left a few hours before diving in to allow the coconut on top to soften and the flavour's to mingle together.
Coconut Brownies
Ingredients:
60g coconut oil
200mg coconut nectar
100g dark chocolate
2 large eggs
100g plain flour
20g cocoa powder
1 tsp baking powder
2 medium, ripe mashed bananas
1 tsp vanilla extract
Pre-heat oven to 175/ 180o
depending on your oven. Prepare a lined 8” square baking tin.
In a saucepan, weigh out the
coconut oil, coconut nectar and heat until melted, stir in the chocolate and
leave for a couple of minutes to cool slightly.
Mix together the flour, banana,
vanilla, egg, baking powder and cocoa powder. Stir through the melted chocolate mixture until
just combined and pour into a lined 8” square baking tin.
Bake for about 35 minutes or
until it bounces to touch and the kitchen smells like you are in chocolate
heaven – it’s a fine line between well cooked and raw so best to check with a
toothpick – if minimal crumb comes out its ready. Cool for 15 minutes or so in
the tin before placing on a rack to cool fully.
They look totally gorgeous Anna and I bet they tasted really good too:-)
ReplyDeleteI love the look of these with the coconut shreds on top.
ReplyDeleteI think coconut oil is ideal for dairy free baking - it gives a much better texture than more liquid oils such as sunflower or olive, although you do have to want the flavour of coconut in whatever you are baking.
I love coconut oil and use it more and more. Not come across or used the nectar yet.
ReplyDeleteI love the sound of the fudgy texture with the coconut oil
ReplyDeleteMmmm we love brownies and these look so yummy! x #BakeoftheWeek
ReplyDeleteOoh this looks just divine - I LOVE coconut. Thanks so much for joining in with #Bakeoftheweek - Great to have you part of the team. x
ReplyDelete