Vegane Glutenfreie Schoko Protein Brownies Ohne Oel Rezept 1 1

Protein Brownies (Vegan, Gluten-free)

This is one of my long-term recipe challenges. There so many ways of making vegan and gluten-free brownies. But I wanted to try something different: a brownie that is made without flour. And that contains some extra protein.

Vegan Gluten free Oil free Chocolate Brownie Recipe 1

Now please stay with me when I tell you the secret ingredient. It may sound pretty weird, but it does work and does not alter the taste at all!

Vegan Gluten-free Oil-free Chocolate Brownie Recipe
Anzeige / advertise
Süßes für alle - erhältlich bei amazon

It is, brown lentils. That’s right! And no need to be afraid, they are a perfect ingredient in this recipe!

Vegan Gluten free Oil free Chocolate Brownie Recipe 2

In combination with hazelnuts, cocoa and dates, it creates brownies that are not only fluffy but also moist and slightly dense at the same time. No offense, but I’m not a fan of brownies that contain a so-called fudgy center. It is too slimy for my taste 😉

Anzeige / advertise
Süßes für alle - erhältlich bei amazon

Vegan Gluten free Oil free Chocolate Brownie Recipe 3
Vegane Glutenfreie Schoko Protein Brownies Ohne Oel Rezept 4 1

Protein Brownies (Vegan, Gluten-free)

This is one of my long-term recipe challenges. There so many ways of making vegan and gluten-free brownies. But I wanted to try something different: a brownie that is made without flour. And that contains some extra protein.
Course Baked Sweet, Brownies
Cuisine American
Servings 1 brownies tray

Equipment

  • 27×17 cm tray

Ingredients
  

  • 75 g brown lentils (soaked in filtered water for at least 8 hours, then drained)
  • 1 cup water
  • 150 g hazelnuts (soaked in filtered water for at least 8 hours, drained)
  • 210 g dates pitted and diced
  • 1 1/2 cup water
  • 75 g FAIR-TRADE cocoa
  • 1 tablespoon fiber husk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 pinches salt
  • Some coconut flour for dusting optional

Instructions
 

  • Cook the in 1 cup water until soft (about 10 minutes). There should be a little water left in the pot when you take it off the stove. The lentils will soak it up while you let it cool down a little. Then blend the lentils to a fine paste. I prefer a stick blender for this.
  • Preheat the oven to 190°C. Line the cake tray with baking paper. In a medium sized bowl , mix the cocoa powder with baking powder, baking soda and salt.
  • Pulse the hazelnuts to fine crumbles and add to the bowl. Mix well.
  • Blend the dates with 1 1/2 cup water until it is a fine cream. Add to the bowl together with the blended lentils. Mix well.
  • Scoop the dough onto the tray and spread it evenly. Bake for 20 minutes covered with a loosely placed sheet of aluminum foil. Then take the aluminum foil out of the oven and bake for at least another 15 minutes. Keep testing with a skewer to see if is cooked well. If you like more dry, bake it for longer until the skewer comes out without any of the dough sticking on it.
  • Let cool down a little before taking out of the tray. Then let cool down on a cooling rack before sprinkling with coconut flour.

Notes

Enjoy! 🙂
Keyword Brownies, dairy-free, Hazelnut, lactose-free, Protein, without egg

Vegan Gluten free Oil free Chocolate Brownie Recipe P1
Vegan Gluten free Oil free Chocolate Brownie Recipe P2
Anzeige / advertise

Leave a Reply

Your email address will not be published. Required fields are marked *

Rezepte-Bewertung