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Spiced Ginger, Date and Cacao Brownie

Hey everyone! Thanks to my followers on Instagram who voted with their likes for me to publish this magic wheat, sugar and dairy free brownie recipe. The key to this recipe is not to over cook it so you get the fudgy middle and crisp top. I've spiced it up with some Christmas ginger and all spice and you can add more raw cacao if you want it to be more intensly chocolaty. I added my own twist to this lovely recipe from Something For Everyone by Louise Fulton Keats. Freezers brilliantly also.

I've included instructions for Thermomix users and instructions for normal food processor users. Makes someones day.. make a tray for a friend, neighbour or someone who needs to know you love them., post on Instaram and share with #madewithlove

250g raw almonds (use ground almonds if you don't have a high powered food processor)

100g pitted dates

100g walnuts

4 eggs

160g light olive oil

80g rice malt syrup or honey

2 tsp vanilla extract

1 tsp allspice

1 tsp cinnamon

2 tsp ginger

1/2 tsp bicarbonate of soda

1 tsp baking powder

1 1/2 tbsp raw cacao powder

Preheat the oven to 170℃. Grease and line a square 22cm baking tin and set aside.

Place the almonds into the Thermomix mixing bowl and mill for 8-10 sec/speed7 or until ground to a fine consistency. Transfer to a bowl and set aside.

Place the dates and walnuts into the mixing bowl and chop for 7-10sec/speed 5 until coarsely chopped. You can chop for less or more time if you prefer a coarser or finer result.

Place the ground almonds and the remaining ingredients into the mixing bowl and mix for 8 sec/reverse/speed 5 or until well combined.

Pour the mixture into the prepared baking tin, smooth the top with the spatula and bake for 20 - 25 minutes or until golden and cooked through ( a skewer inserted into the middle should come out clean) I actually prefer it, if its a little sticky in the middle, under cooked is better than over cooked!

Allow to cool in the tin before cutting into 16 pieces.

If you can tolerate dairy.. Vanilla Cream cheese icing would work well for the topping... Add 200g cream cheese with 40g icing sugar and 2 tbsp vanilla extract. Add the butterfly whisk to the Thermomix and process all the ingredients for 10 seconds on speed 3. Scrape down sides and repeat until desired consistency is reached. Spread the icing over the top of the cooled slice.

Spiced Ginger, Date and Cacao Brownie

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