I have bought rice flour last week (never really had it in my kitchen before) and decided to experiment. Brownie was my first attempt as my son loves this cake and it’s recently my goal to make his treats a bit more healthy.
The outcome was very astonishing. The cake was very tasty but also moisture and really chocolaty (this one is for all the chocolate lovers out there). For topping, I used the same glaze as with the Healthy Bounty Pops, as I find it not only delicious but I really like its consistency.
To summarise, everyone in my house loved the cake. It disappeared in one evening and I will definitely make it again – and will eat it with no regrets:)
- 1/2 of glass of dates
- 50ml of melted coconut oil
- 160ml of warm rice milk
- 2 ripe bananas
- 4 eggs
- 1/2 of glass of honey
- 1/2 of vanilla bean
- 125g of rice flour
- 4tbsp of cocoa powder
- 1/3tsp of baking soda
- 1/3tsp of baking powder
- 2 handfuls of raisins
- 4 pieces of chocolate (90%)
- Preheat oven to 180°C.
- Place dates in warm water for around 10 minutes.
- Melt the coconut oil.
- Warm up milk.
- Blend all the wet ingredients together (dates, bananas, milk, coconut oil, eggs, honey and vanilla bean).
- In a separate bowl sift all the dry ingredients (flour with cocoa powder, baking soda, baking powder and raisins).
- Mix wet and dry ingredients together.
- Add chopped chocolate.
- Pour the mixture into a baking tray.
- Bake for 45 minutes – after 40 minutes you can check the cake with a skewer/cake tester. Simply insert it into the centre of the cake (to the bottom). If it comes out with sticky crumbs sticking to it, then give brownie another couple of minutes in the oven.
- Take brownie out of the oven and enjoy. You can eat it when still warm and will taste fabulous with vanilla ice-cream (that has been tested:)).