Brownies with berries without sugar and gluten
4 servings
90 minutes
This brownie is the embodiment of healthy indulgence, made without sugar and gluten. Its roots trace back to American culinary traditions, but here it gains a new sound thanks to sprouted buckwheat, raisins, and coconut flour. The rich chocolate flavor of cocoa is complemented by the sweetness of honey, while the cashew and carob cream gives the dessert a delicate velvetiness. The finishing touch is a berry puree that adds brightness and freshness. This dessert is not only delicious but also healthy, making it perfect for those who care about their nutrition. It serves well as a treat with tea or coffee, and its rich flavor makes it a worthy alternative to classic chocolate cake. Enjoy!
1
Pre-sprout green buckwheat and soak the raisins.
- Green (raw) buckwheat groats: 75 g
- Dark raisins: 100 g
2
Prepare the crust: blend raisins, cocoa, and 1 tbsp of honey with water.
- Dark raisins: 100 g
- Cocoa powder: 50 g
- Honey: 6 tablespoons
- Water: 70 ml
3
Put the blended paste, buckwheat sprouts, buckwheat flour, and coconut flakes into a bowl.
- Green (raw) buckwheat groats: 75 g
- Buckwheat flour: 60 g
- Desiccated coconut: 60 g
4
Shape the dough in a mold.
5
Prepare the cream: grind the coconut flakes in a coffee grinder to a flour consistency.
- Desiccated coconut: 60 g
6
Rinse the cashews, put them in a blender, add 4 tablespoons of honey, coconut milk, and carob.
- Cashews: 175 g
- Honey: 6 tablespoons
- Coconut milk: 50 ml
- Carob powder: 50 g
7
Mix the blender paste with coconut flour in a bowl.
- Coconut flour: 50 g
8
Place it in the form on top of the layer.
9
Put in the refrigerator for a couple of hours.
10
Prepare berry puree from berries and 1 tbsp of honey, and spread this puree on top of the brownies.
- Berry puree: 2 tablespoons
- Fresh berries: 50 g