For the month of May, I’ve decided to take a break from all junk food. This isn’t as difficult as I’m sure it is for many others. Most of the time my meals are home-cooked, vegetable-dense and fresh. But my big thing is baking. I LOVE baking. And I bake frequently. But while I love the therapeutic process, it’s a lot of sugar. Let’s be honest. I guess it doesn’t affect me so much if I’m passing on the goods, but if they’re staying under my roof? Well…
These days, my cakes are vegan. And generally speaking the recipes I follow opt for sweeteners like maple syrup, honey, agave and date syrup whenever possible. Otherwise, it’s unrefined cane sugar. However, sugar is sugar at the end of the day. And then there’s flour. Too much flour isn’t the best either. SO I decided to put something I’d read about to the test: sugar-free, gluten-free brownies – wait for it – with just THREE ingredients!
This recipe is super quick, convenient and can be made ahead of time. I think of these brownies as both as a dessert and a snack. They’re a great bite to have after the gym, as a mid-morning snack at work, or to end a meal with a treat. I cannot recommend them enough.
3 Ripe bananas
2 Tbsp cocoa powder
1/4 Cup nut butter (in the below I’ve used almond butter, but I’ve also made mixing almond and peanut, or just using peanut. Experiment and let me know which is your favourite!)
- Preheat over to 180 C and grease a small round or square brownie tin
- Blend all ingredients together
- Smooth batter into tin and bake for 20 minutes (or until inserted skewer comes out clean)
- Let cool completely
- Slice and refrigerate – these definitely taste best cold from the fridge. Voila!