Chocolate Hazelnut Brownie Cake
This has got to be one of the most simple yet gut-loving recipes around. Packed with hazelnuts, raw cacao, and Diversity Dough, it's the kind of bake that does something real for your gut while tasting completely indulgent.
What makes this brownie different?
The 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. It also gives the brownie that perfect chewy, fudgy consistency.
Hazelnuts are rich in healthy fats, vitamin E, magnesium and polyphenols that beneficial gut bacteria love to feed on.
Raw cacao is one of the richest plant sources of polyphenols, which support Bifidobacterium and other beneficial microbes.
Diversity Dough ferments the batter, reducing the carb impact, improving digestibility, and introducing prebiotic fibre.
Eggs bring B vitamins and liver support, while collagen adds gut-lining support and protein.
Everything you need to make this:
Chocolate Hazelnut Brownie Cake recipe
Ingredients
- 1 cup hazelnut meal
- 3 eggs
- ½ cup Diversity Dough
- ½ cup melted butter or ghee
- ⅓ cup sweetener of choice
- 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: ½ block dark organic chocolate, chopped
Method
- Preheat oven to 170°C. Grease and line a cake or loaf tin.
- Add all of the ingredients (except chopped chocolate) to a food processor and blend to combine.
- Pour the mixture into the prepared tin evenly. Sprinkle the chocolate over the top.
- Bake for roughly 22 to 25 minutes.
- Check the cake. If it needs a few more minutes, put it back into the oven until it's ready.
- Remove from the oven once cooked. Slice and serve warm with butter, homemade custard or ice cream.
Shop the recipe (again):
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