For your next coffee break why not bake something irresistible – scrumptious mocha brownies! These vegan and gluten-free brownies are filled with wholesome ingredients: Foodin almond flour, coconut sugar, aromatic Flow coffee and Extra Virgin olive oil. For a delicious topping mix raw chocolate Herkkuisa spread spiced with Flow coffee and decorate with cute bee pollen sprinkles!
INGREDIENTS
Brownies
180 g / 4 dl Foodin almond flour
90 g / 1,5 dl Foodin white rice flour
30 g / 0,75 dl Foodin cacao powder
½ tsp Foodin fine sea salt or fine Himalayan crystal salt
½ tsp Foodin vanilla
2 tsp baking powder
200 g / 2,5 dl Foodin coconut sugar
0,5 dl Flow coffee
0,5 dl Foodin Extra Virgin oliiviöljyä
1,5 dl water
Topping
about 200 g (or the whole jar depending on how thick a frosting you like) Hazelnut-raw chocolate Herkkuisa
1-2 tbsp warm Flow coffee
1 tbsp Foodin cocoa powder
sweetener if needed
RECIPE
Preheat the oven to 175 C.
Line about a 28 x 22 cm baking tin with parchment paper.
Make a cup or two of Flow coffee according to package instructions. If you want a strong coffee flavor you can make stronger Flow coffee.
In a bowl, mix together the flours, cocoa powder, salt, vanilla, baking powder and coconut sugar.
Add the Flow coffee, olive oil and water. Mix gently together and spread the cake batter on the parchment paper.
Bake in the oven for about 25 minutes or until the brownie is a little bit soft in the middle but not raw.
Let the brownies cool down in the baking tin. Meanwhile combine the frosting ingredients in a bowl. Spread it on top of the fully cooled brownies and decorate with bee pollen.
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