Chocolate Hazelnut Brownie Cake

This has got to be one of the most simple yet gut loving recipes around. 

This Chocolate Hazelnut Brownie Cake from the Nourishing with Diversity e-book is an absolute winner. It’s packed with hazelnuts, raw cacao, the KW diversity dough and sweetened with stevia.

The KW Diversity Dough provides fibre and fuel for your gut microbes, helping to create diversity and an abundance of the beneficial bacteria that is so important for overall health.

1 cup hazelnut meal
3 eggs
½ cup diversity dough
½ cup melted butter or
⅓ cup sweetener of
choice e.g xylitol (or add
sweetener to taste)
½ cup cacao powder
¼ cup collagen powder
½ tsp baking soda
1 tsp apple cider vinegar
1 tsp cinnamon
A good pinch of salt
Seeds of 1 vanilla bean
Optional; although very
yummy - ½ block dark
organic chocolate,

1. Preheat oven to 170°C. Grease and line a cake or loaf
2. Add all of the ingredients (except chopped
chocolate) to a food processor or thermomix and blend
to combine. Taste the mix and adjust the sweetness if
3. Pour the mixture into the prepared tin evenly.
Sprinkle the chocolate over the top.
4. Place into the oven on the middle shelf. Bake for
roughly 22–25 minutes.
5. Check the cake, if it needs a few more minutes, put it
back into the oven until it’s ready.
6. Remove from the oven once it’s cooked. Gently slice
and serve it warm with butter, homemade custard or
ice cream.


If you would like more amazing recipes like this one check out the Nourish with Diversity e-Book :)