Ingredients
| 140 g Nomix gluten-free flour 130-140 g cane sugar 2-3 TSP (6-9 g) spices (cinnamon, gingerbread spice) 5 g soda a pinch of salt 1/2 cup grated courgette (about 8 cm young courgettes) 1/2 cup grated carrot (1 medium carrot) 1/2 medium apple 1 banana about 30 g nuts (can be more) 40 g cooking oil 40 g coconut milk |
How to prepare
If you like moist, juicy desserts, supple and rich in aroma, you will definitely enjoy these brownies. Many of you might appreciate the fact that the recipe does not contain any milks or eggs.
Mix the flour, sugar, soda and salt with the spices. Or you can use only the cinnamon or combine it with the gingerbread spice. Do not fear adding some ground ginger or a pinch of nutmeg if you enjoy it (it goes well with this dough).
Cinnamon is the easiest option. Then add the finely grated and squeezed courgette. The carrot will be finely grated and thoroughly squeezed as well. Grate the apple coarsely and squeeze too (you can cool the squeezed juices and drink them - they make for a fantastic combination). Chop the nut very coarsely. Mix everything into the flour. Lastly, add the oil, coconut milk and squashed banana (it is prominent it taste but it helps the dough retain its structure).
Pour the dough into a greased and dusted form and bake for 15 minutes at 160 °C. Then increase the temperature to 180 °C and continue baking. The total time of baking should be around 60 minutes. You need to watch the surface and cover it after about 15 minutes of baking to protect it from burning.
