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Fibre Boosting Brownies

Prep Time: 10 min
Cook Time: 20 mins
Serving Size: 12
  • Gluten Free 
Traditional brownie recipes are generally high in sugar and low in fibre. We have created this recipe with fibre in mind. Fibre helps to keep bowels moving and blood sugar balanced. The addition of fibre with this recipe means that you will stay fuller and more satisfied from a serving. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 can white cannellini beans (drained)
  • ½ cup buckwheat flour 
  • ⅓ cup cocoa powder
  • ½ cup rice malt syrup
  • 2 tsp baking powder 
  • 1 tsp vanilla essence
  • 2 tbsp extra virgin coconut oil
  • Pinch of sea salt
  • ¼ cup chia seeds (pre-soaked in ½ cup water for 30 minutes)
  • ⅓ cup dark chocolate chips 
1.  Preheat the oven to 180℃. 
2. Line a brownie tin with baking paper or alternatively use coconut oil. 
3. Combine all ingredients (except the chia seeds and chocolate chips) in a food processor. Process for approximately 2-3 minutes, until smooth. 
4. Add the chia seeds and dark chocolate chips and process on low for an additional 1 minute until mixed through. 
5. Transfer the mixture to the brownie tin and bake for approximately 20 minutes. 
6. Enjoy hot or cold.
  • Brownies will be firm on top but should be slightly gooey in the middle.
  • If your food processor doesn’t have a ‘low’ setting, we recommend transferring the brownie mixture to a mixing bowl before adding the chia seeds and chocolate chips to prevent them from being ground down too finely. Mix them in with a spoon if required. 
  • Storage: In the fridge for up to 5 days.

Fibre Boosting Brownies

Prep Time: 10 min
Cook Time: 20 min
Serving Size: 12
  • Gluten Free
Traditional brownie recipes are generally high in sugar and low in fibre. We have created this recipe with fibre in mind. Fibre helps to keep bowels moving and blood sugar balanced. The addition of fibre with this recipe means that you will stay fuller and more satisfied from a serving. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 can white cannellini beans (drained)
  • ½ cup buckwheat flour 
  • ⅓ cup cocoa powder 
  • ½ cup rice malt syrup 
  • 2 tsp baking powder 
  • 1 tsp vanilla essence 
  • 2 tbsp extra virgin coconut oil 
  • Pinch of sea salt 
  • ¼ cup chia seeds (pre-soaked in ½ cup water for 30 minutes)  
  • ⅓ cup dark chocolate chips
1. Preheat the oven to 180℃. 
2. Line a brownie tin with baking paper or alternatively use coconut oil. 
3. Combine all ingredients (except the chia seeds and chocolate chips) in a food processor. Process for approximately 2-3 minutes, until smooth. 
4. Add the chia seeds and dark chocolate chips and process on low for an additional 1 minute until mixed through. 
5. Transfer the mixture to the brownie tin and bake for approximately 20 minutes. 
6. Enjoy hot or cold. 
  • Brownies will be firm on top but should be slightly gooey in the middle.
  • If your food processor doesn’t have a ‘low’ setting, we recommend transferring the brownie mixture to a mixing bowl before adding the chia seeds and chocolate chips to prevent them from being ground down too finely. Mix them in with a spoon if required. 
  • Storage: In the fridge for up to 5 days.
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