Ingredients (use vegan versions):
- 1 large, very ripe banana
- 1/3 cup soya flour
- 2/3 cup porridge oats
- 4 tablespoon pure vegan maple syrup
- Egg replacer equivalent of 2 eggs (I use Orgran No Egg)
- 1/2 teaspoon vanilla essence
- 4 tablespoon pure carob syrup (pekmez)
- 1/2 cup carob powder
- pinch of salt
- 1/4 cup chopped walnuts
- 1/8 cup sultanas or raisins
- 1/2 tablespoon tahini
Directions:
Pre-heat oven to 180° (350°)
Use a hand blender to blend the oats
into a powder/flour.
Mash the banana in a large mixing
bowl. Add all the other ingredients
and mix well. The mixture
should be sticky but not too wet.
Depending on the size/ripeness of the
banana and the type of egg replacer
you use, you may need to adjust
wet/dry ingredients to achieve the
correct texture.
Spoon the mixture equally between 18
paper cake cases and bake for 20-25
minutes. Leave to cool and enjoy!
Please let me know how you find this
recipe and any adjustments you make 🙂
Approx. nutritional info per brownie
(natural fluctuation will occur) :
65 Calories, 2g fat (0.2g saturated),
11.4g carbohydrates, 1.6g protein,
2.2g fibre
Also contains lots of B vitamins,
magnesium (19mg), phosphorus (36mg)
and calcium (24mg)!
Serves: 18 Brownies
Preparation time: 45 mins inc. cooking time
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