Lemon Rosemary Brownies
With an original rosemary lemon flavor, dark chocolate, hidden zucchini, grain-free cassava and tigernut flour these make a fabulous wholesome yet indulgent treat for Easter this year.
Created by the lovely Chef Hana these 100% plant based, vegan, gluten, soy and nut free brownies are deliciously fudgy. She created them using 120g of our dark vegan chocolate in the recipe. You could add even a little more if you like. To make them extra special she decorated them with some whipped oat cream mixed with a little cacao powder and topped them with rosemary sprigs, lemon slices, lemon zest and shaved chocolate.
150g zucchini, roughly grated (1 cup)
1-2tsp finely chopped rosemary
zest of 1 lemon
70g cassava flour (1/3 cup)
70g tigernut flour (1/2 cup)
30g cacao powder (1/4 cup)
75g rapadura sugar (1/2 cup)
1tsp baking powder
pinch sea salt
2tbsp ground flaxseed + 6tbsp water
60ml olive oil (1/4 cup)
60ml plant-based milk or as needed (1/4 cup)
120g dark vegan chocolate (4.2oz) I've used Amore di Mona
whipped plant-based cream
1-2tsp cacao powder
fresh rosemary sprigs
Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
Preheat the oven to 180°C (350F)
Line 7"x7" square baking pan.
Roughly grate the zucchini. Finely chop fresh rosemary. Set aside.
Roughly chop the chocolate. Set aside.
In a large bowl whisk together cassava flour, tigernut flour, cacao powder, sugar, baking powder and salt.
Add zucchini, rosemary, lemon zest, gelled flax eggs and olive oil to the dry mix and mix until well combined. Add plant milk as needed to have thicker brownie mix. The amount will depend on the moisture in zucchini. Hana used just under ¼ cup.
Fold in chopped chocolate.
Spoon the mixture into the cake pan and level out the surface.
Place into the oven and bake for about 25 minutes.
Remove from the oven and leave to cool down.
Once cooled cut into 9 equal squares.
To decorate whip your favorite plant-based cream and fold in little cacao powder. Pipe on top of brownies and decorate with shaved chocolate, lemon slices, lemon zest and fresh rosemary sprigs.
Store in fridge.