Wednesday, 22 January 2014

Peanut & Brownie Cake for One

Unless you share it....but in that case you gotta make two, and share both, so you get one each, because half simply isn't enough!

I had a little lost avocado in my fridge and was unsure what to do with it... Then, I had a lightbulb moment, and a little bit later - this piece of goodness was formed, and topped with things, and devoured!

I also thought about calling it Thursday Brownie, because you could easily have this as a healthy dessert or evening snack, it is delicious, and only takes half an hour from start to finish! The healthy fats in the avocado is perfect if you've had a lighter meal, and it contains so many nutrients that are good for you - but you'd never be able to tell, cause it's so nice, and light and chocolatey!

Peanut & Brownie Cake for One
(Makes 1 small cake, about 290 calories without topping)

1 small avocado (about 60g flesh)
1 large egg
2 tbsp PB2 (lighter peanut flour)
1 tbsp unsweetened cocoa powder
2 tbsp sukrin gold or xylitol
1/3 tsp baking powder

- Pre-heat the oven to 180-200°C.

- In a small bowl, mash the avocado, and then stir in the remaining ingredients. Mix it all together well and pour into a small greased cake tin, or 3-4 cupcake cases.

- Bake for about 20 minutes if using a cake tin and 15 if using cases. A knife should come out clean when checking the base.

- Once cooked, take out to cool for about five minutes, use a knife to cut around the edges to prevent it from tearing, top with whatever toppings you like, or enjoy it as it is! I mixed some syrup with Greek yogurt, and a few chopped nuts for a bit of a crunch!

Wagga wagga wagga!

Recipe by yours truly

- Jules