Lately I have been baking with TEFF, what is it you ask? an ancient gluten-free grain, high in protein, calcium, fibre and zinc, containing all eight essential amino acids, you can purchase it whole or ground. If using whole, grind in TM bowl 1min speed 9 first.
200 grams ground teff
100 grams raw cacao
2tbs ground flaxseed soaked in 60ml water for 10 mins (this is an egg replacer)
60 grams coconut sugar (add more if you like it sweeter)
350 grams almond milk or half with water
50 grams Little Zebra chocolate of choice broken into smaller pieces
At this point to you can add essential oils – food grade only, I use a few drops of Doterra, I used peppermint for this one.
TIP: You can use 2 eggs instead of the egg replacer
Preheat oven to 180 degrees Celsius fan forced
Prepare a small brownie tray or slice tin, about 20cm x 20cm by lining with paper or greasing.
Place all ingredients except chocolate into TM bowl, mix 30 seconds, speed 5.
Scrape down sides and repeat
Add chocolate, mix 30 seconds, REVERSE, speed 3
Bake for 10 minutes, check to see that it is still quite moist in the middle by using a skewer, this is how I like to serve them, you could cook extra 5 mins if you prefer less fudgey.
Allow to cool a few minutes in the tin before serving warm