Following on from yesterday’s post about the hazelnut and cacao milk, here is a brownie recipe that I made up on the spot. It uses the pulp that remained behind after making the milk. Make sure the pulp is dry to the touch before using it. I placed it in the fridge overnight just for convenience. The pulp can be refrigerated for approximately a week otherwise it can also frozen for future use.
This recipe calls for 1 1/2 cups of the hazelnut pulp which is all the pulp I got from making that last batch of hazelnut milk. If you have more or less, that’s fine.
4 flax eggs (see notes)
4 tbs cacao powder
1 1/2 cup hazelnut pulp
3/4 cup soy milk (or any other plant based milk)
1/2 cup self raising flour
1/2 cup raw sugar (see notes)
1/4 cup oil
handful of frozen berries
Preheat your oven to 180c, spray and line your brownie tin
In a mixing bowl combine the flour, cacao powder, salt and hazelnut pulp
In a small saucepan, gently heat the soy milk, sugar and oil. I forgot this step and added the sugar straight to the bowl. It didn’t really make much of a difference but my brownies turned out slightly gritty
Add the warmed up milk mixture and flax eggs to the dry ingredients and mix well. This mixture shouldn’t be runny like a batter but if you think it’s too dry, add in a bit more milk
Pour the mixture into the brownie tin and smooth the top and gently press in a handful of frozen berries
Bake for 30 minutes or until a skewer comes out clean. Let it rest in the tin for 10 minutes before transferring to a chopping board and slicing into squares
*Note – To make flax eggs, combine 1 tbs of ground flaxseed + 3 tbs of water per egg required. Mix thoroughly and set aside for 5 minutes.
I only had whole flaxseeds at home, let me tell you, it’s takes a lot of effort to grind them in a mortar and pestle!
1/2 cup of sugar was sweet enough for me however you may wish to add more depending on your tastes