Freekeh brunchies

04 September 2016 - 02:00 By HEIN VAN TONDER
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Brownies meet crunchies in this super nutritious, incredibly moreish treat made using freekeh flour

Makes: 9-12

Difficulty: Easy, 50 minutes

Ingredients:

200g dark chocolate, chopped

250g butter

7.5ml (1½ tsp) instant espresso powder

40g rolled oats

30g shredded coconut

50g hazelnuts

250g brown sugar

4 eggs

5ml (1 tsp) vanilla extract

200g freekeh flour (grind wholegrain freekeh in a coffee grinder until fine)

30ml (2 tbsp) cocoa powder

Pinch of salt

2.5ml (½ tsp) baking powder

50g dried cranberries

Method

1) Preheat oven to 180°C.

2) Line and grease a 20cm square cake pan.

3) In a small saucepan, melt the chocolate, butter and espresso powder over a low heat while stirring. Allow to cool.

4) Toast the oats, coconut and hazelnuts separately in a dry pan over a medium-high heat until toasted and fragrant. Do not toast together as oats take longer than the coconut.

5) Beat the sugar, eggs and vanilla extract in a bowl until fluffy. Stir in the melted chocolate mixture and combine. Add the freekeh flour, cocoa, salt and baking powder to the chocolate and egg mixture and mix well.

6) Add the oats, coconut, hazelnuts and cranberries and mix until just combined.

7) Pour into the greased pan and bake for about 40 minutes until set.

8) Insert a skewer or toothpick; remove and run your thumb and finger along it. If the mixture on the skewer is moist and forms a ball when you rub your fingers together, it is ready.

9) If you like it less fudgy, bake an extra 5-10 minutes.

10) Allow to cool in pan. Remove and slice.

11) Dust lightly with cocoa if desired.

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