Rich and Fudgy Cassava Brownie (Egg & Nut-Free)
Cassava Brownie Ingredients
3 tablespoons something sweet - I love Lakanto powdered monkfruit, but coconut sugar dissolved in warm milk of choice (see quantity below) works too
1/4 cup cacao powder - I prefer Santa Barbara Chocolate 100% Cacao Powder as they are transparent with their heavy metal content and sourcing
3/4 cup cassava flour - Otto’s Naturals Cassava flour
2 scoops Be Well By Kelly Vanilla Protein Powder* - the collagen and protein quality/quantity and chemical free extraction process is (in my humble opinion) unbeatable! Mind you the monkfruit in this 3 ingredient protein powder is ground up organic monkfruit! *Code: MUMWITHABUN
1/2 teaspoon aluminum free baking soda
1/4 teaspoon sea salt - I use Redmond’s Real Salt
Optional: 1 scoop Be Well By Kelly Unflavored Chocho Plant-Based Protein Powder* - for less of a gooey brownie. If adding chocho powder, decrease cassava flour to 1/2 c. This not only adds more complete protein and quality nutrients, but also it makes the brownie dense and smooth! You’ll feel so satisfied with a single serving of brownie without feeling tempted to clear off the whole tray! *Code: MUMWITHABUN
1/4 cup coconut oil - melted/pourable so it does not clump
1 cup coconut milk (or milk of choice)
Instructions
Preheat oven to 350 degrees F.
Combine all dry ingredients in a large mixing bowl by mixing in Lakanto powdered monk fruit, cacao powder, cassava flour, BWBK protein powder(s), baking soda, sea salt.
Stir in liquid coconut oil (melted)
Stir in coconut milk (or milk of choice). It should be semi-thick and pourable.
Scoop into a parchment lined loaf pan
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let it set in the pan for 20-25 minutes.
Let it cool completely before slicing (it will crumble if you cut into it early in the cooling process)
Once cooled, serve! Center will be a little goo-ey. Store in a container or cover with a wrap and place into the refrigerator. Brownie will become extra fudge-y and more dense once cooled in the fridge - keeps 3-4 days. Freeze to keep fresh for up to a month.
1-Bowl Cassava Brownie (V+GF+DF)
Cuisine: Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Vegan, Top 10 Allergen-Free
Course: Breakfast, Dessert, Snack
I like to show my daughter that living with food allergies can be fun, delicious, and rich. Just like this decadent top-allergen free brownie. My toddler loves to make it with me and on those days I’m craving something seriously chocolate-y and absolutely satisfying this stuff smacks. With it’s impressive collagen and protein quantity (66 grams of complete protein) via the BeWellByKelly Protein Powder base, I’m never left feeling like I need something more. These brownies are So protein and nutrient dense I feel no remorse letting my family indulge in these as a snack or even alongside a meal.
Complete protein, healthy fat, and magnesium-rich— these brownies are an answered prayer for me as a health-conscious allergy mum. To top it off, when these are baked and then cooled, the cassava base creates a plethora of resistant starch— great for digestion, a healthy waistline, and more. SCORE.
