Raspberry, avocado and peanut butter brownie

Raspberry, avocado and peanut butter brownies

Ingredients

• 1 ripe avocado

• 2 spoons of runny honey

• 1.5 tbsp rapeseed oil

• 1.5- tbsp almond milk

• 1.5 tbsp smooth peanut butter, warmed to stirring consistency in microwave

• 0.5 tsp vanilla extract

• 0.5 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 45g plain flour

• 1.5 tbsp cocoa powder unsweetened

• 1.5 tbsp almond flakes

• 2 sachets of freeze dried raspberry grits

Instructions

1. Preheat oven to fan-assisted 180°C

2. Lightly oil silicon muffin moulds

3. Mash the avocados in a large bowl using a fork.

4. Add in honey almond milk, peanut butter, vanilla extract, cinnamon and nutmeg and mix until combined.

5. Mix in the flour, cocoa powder and 1 sachet of raspberries until combined.

6. Pour the brownie batter into prepared baking mould, then scatter almond flakes on the top.

7. Bake for approximately 27-30 minutes, until brownie starts shrinking away from the sides of the tin, the centre feels a bit springy and a skewer inserted comes out cleanly. Do not over bake, brownie will firm up as they cool down.

8. Take brownies out of oven and allow the brownies to cool completely.

9. Sprinkle on the freeze-dried raspberries before cutting and serving.

Enjoy!

*Instead of almond milk, any other milk can be used.

*Instead of raspberry grits, try blackcurrants