Cashew Nut Butter Brownies – A Healthier Bake
Well I know it’s very hard to make brownies healthy, but bear with me. I’ve done my best to make these cashew nut butter brownies as healthy as possible whilst still retaining their essential sweet fudgy brownieness. I think I’ve done it.
Basically, I’ve used a whole heap of healthy ingredients which are delicious in their own right. So, I swapped coconut oil and cashew nut butter for butter and rapadura instead of sugar. And to top it off, my flour of choice was freekah. Freekah? Rapadura? If you’ve no idea what I’m going on about, read on.
Excuse me while I indulge in a trip down memory lane. Rapadura is a form of dried cane juice and is said to be the least harmful form of sugar. It retains all the vitamins and minerals removed by the refining process. It always reminds me of cycling through the sugar cane fields in Egypt, gnawing on a piece of cane as we pedalled.
Talking of Egypt, freekah is a commonly eaten form of wheat there. It’s made by harvesting the grains when young and green, roasting then drying them in the sun. Those in the know reckon it’s particularly nutritious with a low glycemic index. It has a pleasant nutty scent and flavour and I’m quite taken by it.
When a leading purveyor of sports nutrition, My Protein asked me to choose some products from their range, I was excited to see organic freekah in stock. I’ve never actually used it before and was keen to do so. I also chose some coconut oil and a kilo tub of cashew nut butter – yes, a whole kilo. Of all the nut butters cashew nut butter is my favourite, but this is the first time I’ve ever cooked with it. Coconut oil seems to have come into its own recently. It provides a healthy alternative to dairy fat and its benefits are well known.
Healthy Cashew Nut Butter Brownies
Seeing as brownies feature in this month’s We Should Cocoa, why not, I thought, use these three ingredients for a healthier take on an old classic. I debated whether to mix in the nut butter thoroughly or ripple it through the mixture. The latter won out.
Well you wouldn’t know these cashew nut butter brownies were a healthier version. This is because they’re lush, fudgy and have a true brownie taste and texture. The nut butter, interspersed like cookie dough through ice cream, gives additional variation in flavour, texture and appearance. If you like cashews, these are the brownies for you.
Stop Press – Jan 2016
My recipe for cashew nut butter brownies has only gone and been published in the latest edition of the Cranks Bible.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these healthy cashew nut butter brownies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like to see some more brownie recipes, I have an awful lot more.
Healthy Cashew Nut Butter Brownies. PIN IT.
Cashew Nut Butter Brownies – The Recipe
Cashew Nut Butter Brownies
- 150 g dark chocolate
- 80 g coconut oil
- 200 g rapadura – dried cane juice you can use coconut sugar or unrefined light brown sugar instead of rapadura
- 3 large eggs I used duck eggs
- 60 g freekah flour you can use kamut, spelt or wholemeal flour if you can't get freekah
- 2 tsp cocoa powder
- ¼ tsp bicarbonate of soda
- ½ tsp cream of tarter
- 2 heaped tbsp cashew nut butter
- Melt the chocolate and coconut oil together in a large pan over a low heat.
- Turn of the heat and stir in the rapadura.
- Beat in the eggs one by one.
- Sift in the dry ingredients and stir until just combined.
- Scrape into a 20cm sq. silicone mould or lined tin.
- Spoon in the cashew nut butter and swirl amongst the batter to distribute.
- Bake at 180℃ (350℉, Gas 4) for 25 minutes or until almost firm, but with a slight wobble. Allow to cool, then cut into 12 pieces.
As stated, this month’s We Should Cocoa is all about brownies. It’s being hosted by Katie over at Recipe for Perfection and you still have five days left to join in the fun.