MAKES 10

INGREDIENTS

185g           Butter

185g           Dark chocolate

3 x              Large free range or organic eggs

275g           Rapadura sugar

1 tbspn      Vanilla extract

85g             Nodo gluten free plain flour

40g             Cocoa powder

100g           Dark chocolate

240g           Mayvers Peanut Butter 

METHOD

1. Melt butter, vanilla extract and 185g dark chocolate together. 
2. While waiting for the chocolate to cool, whisk the egg and sugar together in Kitchen Aid for about 5 minutes on high speed.
3. Weigh up the plain flour and cocoa powder in a separate bowl. Mix them together by hand.
4. When the chocolate mixture is cold enough, gently fold in to the egg mixture using a spatula. Combine the mixture together without knocking down the air on the egg mixture.
5. Gently fold the dry ingredients until well combined but do not over-mix it.
6. Mix the remaining dark chocolate chips
7. Pour the mixture into tin.
8. Top with generous amount of Mayvers Peanut Butter (roughly 1 cup) - we love Protein Peanut Butter with Hemp Seeds.
9. Bake at 150 degrees for at least 40 minutes. If the brownie wobbles in the middle, it’s not quite done, bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. 

INGREDIENTS

• 320g Nodo Self Raising Flour
• 60g Cream
• 1 Egg
• ½ cup Kombucha (or soda based drink)
• 1 tbspn Raw Sugar
• 2 tbspn Full Cream Milk (optional)
• 1 cup Strawberries (sliced)

METHOD

1. Preheat oven to 180 degrees
2. Shift flour and sugar together, create a well in the centre
3. Add whipped cream, egg and kombucha into the flour and fold together
4. If needed, slowly add milk to the dough until it all comes together
5. Fold strawberries into the dough
6. Flatten dough on a lightly floured surface and cut into shape
7. Bake at 160 degrees for 15 mins

 SERVING SUGGESTION

• Warm with strawberry jam and fresh cream
• Warm with butter

INGREDIENTS

• 2 x Large Eggs
• 320g Choice milk
• 50g Ricotta
• 50g Butter
• 200g Almond Meal (blanched or natural)
• 100g Rapadura Sugar
• 200g NODO GF Flour
• 1.5 tsp Baking Powder
• 1/4 Cup Sourdough Starter* (optional)
• 2 tsp Apple Cider Vinegar

*Sourdough Starter is optional. This is fantastic for gut health and provides a slightly sour taste and light fluffy texture. See here for sourdough starter recipe

STEP

1. Weigh out all required ingredients (We like to weigh everything for better accuracy).
2. Crack the eggs into a bowl and whisk. Then combine milk, vinegar, ricotta & melted butter with the whisked eggs and whisk some more.
3. Sift your dry ingredients into a separate bowl.
4. Add dry ingredients together with wet ingredients and whisk to combine until smooth.

COOKING METHODS

This recipe can be cooked either in the oven or fry pan.

Option 1. Oven – Preheat oven to 175c (Fan Forced). Weight out 150g of Batter into an oven proof non stick frypan and bake for 12 minutes.

Option 2. Frypan – Lightly butter frypan and cook 1 cup of batter for 4-5 minutes on each side or until golden brown, depending on your cooking heat.

This recipe can easily be made dairy free too.

Dairy Free alternative recipe: