The nutty porridge brownies recipe – juicy, chocolatey, and delicious – must taste just like brownies. But this recipe proves that this does not necessarily require a lot of sugar or animal fat. These nutty porridge brownies, based on the Verival Sport Protein Porridge cocoa banana, are vegan and come with less sugar than conventional brownie recipes.
How can I replace eggs when baking?
Eggs act as a binder during baking. They hold the dough together tightly. In addition, they support the effect of the raising agent—in this case, the baking powder. But it's not that hard to find alternatives that take over these functions. In this recipe, we use crushed flaxseeds that swell in hot water for a few minutes.
But applesauce or other fruit purees can also serve as egg substitutes.
This means that you don't have to do without anything when baking if you want to eat a vegan diet.
Are the brownies also suitable for a gluten-free diet?
Instead of flour, the gluten-free Verival Sport Protein Porridge cocoa banana comes into the dough. Thus, this pastry is also suitable for a low gluten or gluten-free diet.
The Sport Protein Porridge is part of our Verival Sport Range. This product series is rich in purely vegetable proteins and fiber, so that you are optimally supplied with energy and strength for your sport and all your activities at breakfast.
Tips for baking porridge brownies
These brownies don't take much time to prepare and are quick to bake. Here are a few more tips so you can get started right away:
- In the ingredients list, you will find information for hot water . On the one hand, we need the water to swell the flaxseeds. On the other hand, we stir water into the dough at the very end. The hot water helps the ingredients combine faster. This means that you have to stir the dough less. This makes it easier to open and loosens up nicely.
- Freshly baked, the brownies are very soft and therefore somewhat difficult to cut. Therefore, it is best to let them cool down before dividing them into pieces.
Here you will find all the ingredients and preparation steps for this delicious chocolate pastry:
Nutty Porridge Brownies
Ingredients
For the dough
- 30 g crushed flaxseed
- 120 ml hot water
- 100 g dark chocolate 70%
- 45 g coconut oil
- 125 g ground almonds
- 30 g Verival Sport porridge cocoa banana
- 70 g cocoa powder
- 2 tsp Reinweinstein baking powder
- 1 pinch of salt
- 100 g raw cane sugar
- 80 ml hot water
For topping
- 120 g coarsely chopped hazelnuts
Preparation
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Preheat the oven to 180°C circulating air and line a rectangular baking pan (approx. 32cm x 24cm) with baking paper so that it protrudes slightly on the sides.
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Prepare the egg substitute: Mix the flax seeds with 120 ml of hot water and leave to swell for 5 min.
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Place chocolate and coconut oil in a heat-resistant bowl and slowly melt over a water bath.
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Mix ground almonds, porridge, cocoa powder, baking powder, salt, and sugar in a bowl.
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Add swollen flaxseed, chocolate mixture, and 80ml hot water and mix briefly with a dough scraper or wooden spoon until all ingredients have combined.
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Pour the dough into the prepared form and smooth it out.
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Coarsely chop the hazelnuts and then spread them evenly over the dough.
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Bake the dough for about 35 minutes and then let it cool for at least 20 minutes.
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Then carefully remove from the mold and cut into 12 pieces.
Nutritional values
Have fun baking and enjoying!
