Wednesday, 6 August 2008

Chocolate Brownies

1 cup buckwheat/flax flour (1/2 cup each of buckwheaties and flax seeds ground)
1/2 cup cacao
2 tablespoons mesquite meal
4 soaked figs
4 soaked apricots
1 apple
1 tsp cinnamon
1/2 tsp spirulina
1 tsp mixed spice
2 tsp coconut oil or olive oil
pinch sea salt

Put all the dry ingredients into the food processor, then add the soaked fruit and process until you have a dough. Place fudge-like dough on a teflex sheet and place another one on top. Use a rolling pin to roll out to about 1cm thick. Cut off the edges to make a neat square. Mark into squares. You can leave as it is or place in the dehydrator to dry out the oil slightly @ 145 for 45 minutes, turn over halfway to do the underside. Or, just place in the fridge until you're ready to put the icing on if you're using it. You could just make a chocolate sauce and pour it over the brownies before serving!

1/2 cup coconut oil
2 tablespoons mesquite
1 tsp cacao
orange oil (opt)

Melt the coconut oil and stir in the mesquite until it is like a thick soup. Pour over fudge and set in the freezer or fridge. Cut brownies into squares and store in the fridge up to a week or the freezer.