Hot Cross Brownies

Gluten & Grain Free

Suitable For Paleo Diet

Refined Sugar Free

Hot Cross Brownies

25mins

Moderate

Specially for your Easter teatime these Hot Cross Brownies are a delicious combination of some of your favourite ingredients. They feel like a lovely indulgent treat after Lent.

IngredientsMethod

Ingredients

Brownies

1 cup almond butter (I often roast and make my own)

¼ cup maple syrup

¼ cup low carb brown sugar

2 large eggs

1 tsp vanilla extract or ½ tsp vanilla paste

½ cup cacao powder

1 tsp cinnamon

1 tsp mixed spice

¼- 1/3 cup currants

1 tsp baking powder

1 cup finely grated courgette (I use the fine grater – it is equivalent to one medium courgette)

¼ cup chocolate chips (opt.)

Crosses

1/3 cup cashew nuts

1 tsp honey

3 Tbsp cacao butter (or coconut oil)

Method

Preheat the oven to 170C. Line a square tin with baking paper
In a mixing bowl, whisk together the almond butter, maple syrup, brown sugar, eggs and vanilla. Add in the cacao powder, spices, currants and baking powder. Mix together. Then fold through the courgette. Spoon into your tin. Scatter over the chocolate buttons.
Bake for 20-25 minutes or until a skewer comes out clean from the center.
Allow to cool. Cut evenly into squares. Store in the fridge until ready to decorate with the ‘crosses’
To make the white icing – place the cashews into a vitamix/blender. Blend down to a fine powder, add in the honey and the cacao butter and blend to a thick icing texture. If needed add a little coconut oil. Place into a piping bag and pipe crosses onto the brownie squares.
Store in the fridge.

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