Double Chocolate Brownies with Pomegranate and Pink Rock Salt

Long title… But I can’t possibly miss out describing any part of this beautiful dessert.

Before we make it, I want to share a secret with you;

HOW TO REMOVE THE EDIBLE SEEDS FROM POMEGRANATE!

Take the whole fruit, and on a hard, flat surface like your kitchen bench, roll the whole fruit.
You need to be a bit rough with it, roll it really hard, pressing down as you roll.
Make sure you get the whole surface of the fruit a few times.
Cut with a knife through the skin just a few millimetres and twist it apart.
Turn each half inside out over a bowl and just scrape out the seeds with your fingers.
Easy!!!!

Now the recipe;

60g coconut/macadamia/olive oil
50g gluten free self raising flour
50g pomegranate seeds
50g Cacao Tree Milk Chocolate , chopped
30g coconut sugar
30g stevia (I used natvia icing mix)
35g cacao powder
5g vanilla bean paste
2 eggs
1 tsp flaked/ground pink rock salt

Mix all except 1/2 the salt and the pomegranate in a bowl.

Pour batter into a lined baking dish, sprinkle pomegranate seeds on top and bake at 160 degrees to liking. Mine were a bit over done, I like them gooey not cakey. 10-30 mins.

Sprinkle the remaining salt on top.

Allow to cool completely before taking out and slicing into 16 squares.

This calorie and macro calculation could be out. MFP on the add recipe isn’t showing carb counts for some reason?!

85 calories
6 fat
1.9 protein
6 carb

Original recipe from withfoodandlove.com

Red Velvet Protein Cupcakes

I wanted to bake something delish for Valentines Day. Also I just got a new protein

So loving this amazing protein and as I’m prepping for comp, I nearly ran out (I’m super disorganised) but then it came. Supplements to your door, gotta love that!

Anyway, the recipe;

2 cups rolled oats
1 cup BeautyWhey Hawt Chocolate
1/4 cup cocoa
3 tsp baking powder
1/4 cup stevia

Blend until oats are fine and remove dry mix from food processor.

Put in the following wet ingredients,

1/3 cup apple purée
1 cooked and puréed beetroot
2 tbsp Greek yogurt
1 egg

Combine well. Add the dry into the wet ingredients and mix until smooth and like cake batter.

Put into lined muffin trays and bake at 160 degrees for approx 20 mins. This recipe makes 6.

Once completely cooled, ice with;

1/2 cup Greek yogurt

1 scoop vanilla protein -or-
1/2 tsp vanilla bean paste & a little stevia.