Peanut butter brownies

One of my favourite things about plant-based eating is proving that nutritious food can also be genuinely delicious. These brownies are one of my go-to treat recipes. They are simple to make, no refined sugar, and a decent source of protein and fibre. Perfect for a low-effort, high-reward bake on a low energy day

Ingredients

- 1/3 of cacao powder (I recommended Naturya)

- 1 cup of ground oats (I just blender whole oats in nutribullet) 

- 1-2 tsp of baking powder 

- 1 small pinch sea salt 

- 2 tbsp of milled flax seeds

- 1 scoop of vanilla protein powder (I recommend nuzest) 

- 1 small or 1/2 large mashed banana 

- 3/4 cup of pitted dates (I normally use medjool dates)

- 1/2 cup of plant based milk (ideally plain and unsweetened) 

- 1/4 cup of peanut or almond butter (best option is those with little or no added oil and sugar)

- 1-2 tsp of vanilla extract 

Method

1. Preheat the oven to 170-180  degrees C. In a small bowl combine flaxseed meal with 6 Tbsp of water, mix and leave to stand for  5 minutes. 

2. Place pitted dates in a separate bowl and add enough boiling water to cover. Leave to stand 5 minutes. Whilst waiting measure out other ingredients and line an 8-inch square baking pan with foil.

3. Drain the water from the dates and in a larger bowl combine flaxseed mixture, drained dates, mashed banana, milk, peanut butter, and vanilla. Cover bowl and blend with a hand blender until smooth. 

4. In another bowl mix ground oats, baking powder, salt, protein powder and cocoa powder. Add in the blended date mixture and stir together until combined by don’t over mix. Spoon the mixture into the prepared pan and spread out evenly.

5. Bake about 25 - 30 minutes or until set. Cool for 20 - 30 secs before serving. Cut into 16 small squares. 

Recipe adapted from fork and knives, check out their website for great plant based recipes.