A high protein, healthy choc-raspberry brownie? - Don't mind if I do!
1 Cup Self Raising Flour 1 Cup Almond Meal 1/2 Cup sugar 1 large Banana 3 eggs 1 tablespoon reduced fat sour cream (or plain or vanilla yoghurt) 3/4 cup cocoa 1 teaspoon bi carb soda 3/4 cup frozen Raspberries, slightly broken apart
Pre-heat an oven to 160 degrees. In a food processor or with a mixer, combined banana, eggs and sour cream until smooth and creamy. In a large mixing bowl combine flour, almond meal, sugar, bi carb soda and cocoa. Fold the egg mix through the flour mix until well combined. Mixture should be thick but not dry - a little milk or more sour cream can be added if it is too dry. Line a shallow pan with baking paper and grease lightly (a canola spray oil is a good option) and spread the mixture evenly. Spread the raspberries over the top and slightly press them down. Bake in pre heated oven for about 35 - 40 mins, allow to cool for 10mins in the pan before turning out. Don't worry about doing a skewer test - a little gooey is good ;)