Breakfast Brownie (Vegan)

My usual quick breakfast fix that combines many health benefits including low blood sugar, constipation and possibly IBS (Irritable Bowel Syndrome) was a combination of quick cooking oats, mashed banana, dark cocoa powderflaked almonds.

Portion control is key in assisting us in avoiding the unneeded side effects of foods that we consume in our daily meals.

I came up with this ‘brownie’ as I did indeed get tired of consuming the same breakfast for days on end. This recipe reflects the texture of the brownie that I prefer, perhaps a little on the cakey side and not as dense as some of you might prefer.

Breakfast Brownie (Vegan)

IngredientsBreakfast Brownie:

 2 bananas, mashed

1/4 cup instant oatmeal

1/2 cup hot water

1 tablespoon flaxmeal

1 1/2 cups all-purpose/plain flour

1/2 teaspoon salt

2 teaspoon baking powder

1 teaspoon dark cocoa powder

3 tablespoon smooth peanut butter

1/3 cup sugar

1/2 cup canola oil

1/2 cup flaked almonds

Method:

  • Soak the oatmeal & flaxmeal in the hot water. Allow the oatmeal to expand.
  • Mash the peanut butter with the bananas.
  • Place flour, salt, baking powder, cocoa powder, almonds & sugar in a mixing bowl. Stir to mix well.
  • Add in the oil, oatmeal/flaxmeal & mashed bananas into the dry ingredients. M
  • Preheat oven to 180ºC (375ºF)
  • Grease a brownie tray or a 9×13″ baking tray. Line with parchment or greaseproof or baking paper with a slight overhang
  • Pour the brownie mixture into the tray, smooth top and bake in oven for about 25 minutes.
  • Let it sit in the tray for 5 minutes before cutting into 12 slices before removing the brownies from the tray. Pull up the overhang of the baking paper to lift the brownie off the tray.

NOTE: If you prefer a denser brownie, just reduce the amount of flour to 1 cup.

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