These brownies are sugar-free, gluten-free, oil and butter-free and 100% plant-based. They are just sweet enough to satisfy a craving but unlike the store-bought variety they are nutritionally rich and filling. This recipe makes 8 brownies and each one contains 6g of protein.
3oz (100g) quick oats
3oz (50g) cocoa powder or carob flour
7oz (200ml) milk
2 ripe bananas or apples
1Add all ingredients together and mix (or blend in a food processor) until combined.
2Line an oven-safe dish with baking paper and pour your brownie mixture in. Level it with a spoon.
3Bake the brownies in the middle of the oven at 374°F (190°C) for 40 minutes. Allow to cool before serving.
Swaps & Tips
- Any type of milk can be used;
- Using canned beans: 15 ounces (425 grams) weight includes the liquid in the can. One can of beans drained yields 8oz (240g) of beans.
- You can use apples instead of bananas, both are interchangeable. Just make sure your fruit is ripe and sweet as it’s the only source of sweetness, especially if you use cocoa instead of carob flour, in this recipe;
- Carob or cocoa? Carob and cocoa are similar in taste and they can be interchanged in this recipe. Unlike cocoa, carob flour contains no caffeine which when eaten with other foods can inhibit nutrient absorption. If you worry about that, you may want to swap cocoa for carob. It is also safe to share these cookies with your dog if you use carob. It happens to be naturally sweet making the cookies more palatable without adding extra sugar or dates;
- Since there are no eggs in this recipe it’s perfectly safe to bake for a shorter time for a fudgier center;
- Taste it before you bake it! It is perfectly safe. Try the mix for sweetness, in case you like it sweeter or want to adjust anything before you bake the brownies.