Astonishingly virtuous. These brownies not only are butter-free, they’re also packed with wholegrains and fruit. Tasting them, you’d never know it.
- 250g spelt flour
- 250g brown sugar
- 100g cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 2 oranges, grated zest
- 50g dark chocoalte, finely chopped
- 5 fresh dates, stone, or 1 smallish banana, peeled
- 100ml olive oil
- 4 tsp apple cider vinegar
- 2 large handfuls of almonds, roughly chopped (optional)
Prep: 20 mins / Cook: 20 mins / 16 people
- Preheat the oven to 170°C/Gas 3.
- Line a rectangular baking dish (approx. 32cm x 24cm) with greaseproof paper or foil.
- Mix all the dry ingredients, zest and chocolate in a large bowl.
- Purée or mash the dates/banana to a smooth paste.
- Gently warm the juice, oil and vinegar in a saucepan – the heat will activate the bicarb, helping it rise.
- Make a well in the centre of the flour mix. Pour in the warmed oil/juice mix. Gently fold everything together, the liquid should just moisten the mix and bind it all, giving you a thick batter.
- Spoon into the dish – the batter shouldn’t be more than 3–4cm deep. Smooth the top. Scatter almonds over.
- Bake for 20 mins, or till the top is firm and it looks set. Cool for at least 30 mins before cutting. It’s even better if you make it a day or two before.