With Larina Robinson, The Body Dietetics
Here it is! Episode one of my new series Real Food Inspiration - a series dedicated to discovering and sharing real food recipes with some of the experts behind real food. In episode one I chat to Larina Robinson, a Wholefood Dietitian and Author of new cook book Wholefood Entertaining.
Larina is an expert at taking traditional recipes and turning them into nutritious, healthy versions that suit a range of dietary requirements including coeliac, auto-immune protocols and low FODMAP diets.
In this episode, Larina shows us how to make a healthier version of the popular chocolate brownie, using only whole, real ingredients. The recipe is sugar-free, dairy-free and grain-free, and I have re-posted this below.
For more of her recipes, see her recipe page.
- 4 eggs
- 1 medium avocado
- 100g almond butter
- 1/3-1/2 cup pure maple syrup (more will make them a bit fudgier)
- 1 tbsp vanilla extract
- 4 fresh medjool dates
- 1/2 cup cocoa powder
- 1/4 cup coconut flour
- 1 tsp baking soda
- 3/4 cup fresh raspberries
Line an 8×8 inch brownie pan with baking paper.
Preheat oven to 180 degrees celsius. In a bowl, combine all the wet ingredients with a hand mixer. Sift the dry ingredients into the wet and mix till smooth. Fold in the raspberries. Pour the mixture into the pan and bake for 20-25mins (my oven is an older model so takes a while longer to cook – it’s best to keep an eye on them around the 18-20 minute mark so they don’t overcook). They get fudgier over time so if you can resist, let them cool a little. They’re even better the next day!