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Daca vrei o varianta un pic mai sanatoasa a negresei am o reteta de brownie cu naut, care este o alternativa foarte buna, pentru atunci cand ti-e pofta de ceva dulce.
Este sanatoasa, densa, plina de ciocolata, crocanta si pe deasupra si vegan, deoarece am folosit ulei de cocos si lapte de ovaz, insa puteti alege si unt sau laptele preferat. De asemenea, eu am folosit faina de grau, insa daca doresti o varianta care sa fie gluten free atunci poti folosi faina de migdale.
Se serveste rece, de preferat a doua zi, dupa ce sta cateva ore bune la frigider. Eu i-am pus si un topping de extra ciocolata, insa acela este optional, prajitura avand deja bucatele de ciocolata in interior, dar I’m a chocolate addictive. 🙂
Romana
Negresa cu naut
Ingredients
- 1 conserva naut eu am gasit de la Sun Food
- 6 linguri lapte de ovaz sau la alegere
- 3 linguri ulei de cocos
- 1 lingura esenta de vanilie
- 1 lingura sirop de artar optional
- 5 linguri faina (50g)
- 3 linguri zahar
- 2 linguri cacao
- 1 lingurita praf de copt
- 1/4 lingurita sare
- 1/4 lingurita bicarbonat de sodiu
- 1/2 cana ciocolata maruntita sau chipsuri de ciocolata
Instructions
- Intr-un procesator sau blender, pune boabele de naut bine stoarse, laptele, uleiul, extractul de vanilie si siropul de artar.Mixam timp de cateva minute, pana se omogenizeaza compozitia de forma unei paste de hummus.
- Intr-un bol amestecam faina, sarea, bicarbonatul, cacaoa, zaharul si praful de copt. Daca aveti un robot mare, turnati amestecul peste pasta de naut. Eu am un robot mic, asadar am turnat pasta de naut peste amestecul de faina si am amestecat pana s-a omogenizat bine.
- Adaugam ciocolata tocata marunt sau chips-urile de ciocolata.
- Preincalzim cuptorul la 165 de grade Celsius.
- Tapetam o tava de 20*20cm cu hartie si turnam compozitia obtinuta. La alegere, puteti adauga bucatele de ciocolata extra.
- Dam la cuptor pentru aproximativ 15 minute.
- Lasam sa se raceasca, inainte de a servi, de preferat dupa ce sta cateva ore in frigider sau chiar peste noapte.
- Pentru topping-ul de ciocolata am topit la bain marie jumatate de ciocolata neagra cu 2 linguri de ulei de cocos. Am lasat sa se raceasca aproximativ 10 min si ulterior am turnat peste prajitura.
English
Chickpea Brownie
Ingredients
- 1 can chickpea
- 6 tbsp oat milk or milk of choice
- 3 tbsp coconut milk or melted butter
- 1 tbsp vanilla essence
- 1 tbsp maple syrup optional
- 5 tbsp all purpose flour (50g) or you can use almond flour if you want gluten free recipe
- 3 tbsp sugar
- 2 tbsp cocoa
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup crushed chocolate or chocolate chips
Instructions
- In a food processor or blender, put the well squeezed chickpeas, milk, coconut oil, vanilla extract and maple syrup. Mix for a few minutes, until the composition is well combined similar to hummus paste.
- In a medium bowl mix flour, salt, baking soda, cocoa, sugar and baking powder. If you have a large food processor, pour the mixture over the chickpea paste. I have a small robot, so I poured chickpea paste over the flour mixture and mixed until well combined.
- Add finely chopped chocolate or chocolate chips.
- Preheat the oven to 165 degrees (Celsius).
- Prepare a 20 * 20 cm tray with paper and pour the obtained composition. At your choice, you can add extra chocolate chips.
- Leave in the oven for about 15 minutes.
- Allow cool before serving, preferably after refrigerating for a few hours or overnight.
- For the chocolate topping, melt half dark chocolate with 2 tablespoons of coconut oil. Let it cool for about 10 minutes and then pour it over the cake.
And don’t forget to tag me when trying one of my recipes! #journeyoftaste @alexachivulescu <3
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