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Persimmon and Hazelnut Brownies

  By JustGreen  , , ,   

February 3, 2016

Not only are these brownies packed with season's best flavours, they are also vegan, gluten-free and very low in sugar. What could be better than that? I

  • Prep: 35 mins
  • Cook: 25 mins
  • Yields: 10-12 brownies


1Preheat oven to 180C and lightly grease a 20cm x 20cm baking dish.

2In a blender, combine grated apple, peeled persimmons, banana, rice syrup, vanilla and cinnamon and puree until smooth.

3Sieve the flour, cocoa powder, baking powder, baking soda and salt in a separate bowl.

4Pour the wet ingredients into dry and fold lightly to mix. Lastly fold in the roughly chopped hazelnuts.

5Bake for 20-25 minutes. Remove from the oven and cool on a wire rack before cutting.

Credit to http://www.scandifoodie.blogspot.com.au/


1 large organic apple, peeled and finely grated (or about 125 ml unsweetened organic apple sauce)

2 ripe organic persimmons

1 ripe organic banana

1 heaped tablespoon organic gluten free brown rice syrup

1/2 teaspoon pure, ground organic vanilla beans

1 teaspoon organic ground cinnamon

200g whole grain gluten free teff flour

25g organic raw unsweetened cocoa powder

2 teaspoons aluminum free baking powder

1/2 teaspoon pure baking soda

tiny pinch of himalayan salt

85g organic raw hazelnuts, roughly chopped


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