Miso & Walnut Slow Bros

2:53 pm

As I was browsing Kmart at a slow pace,{ like I normally do } I ventured to the recipe section. { like I always do } and came across I QUIT SUGAR ~ SIMPLICIOUS by Sarah Wilson. I follow her on Instagram, and have cooked recipes from her I Quit Sugar website.

The sausage rolls on there, are incredible!

I brought the book, and kept on with my slow travels through Kmart. When I finally arrived home, I sat and read through her book. Wow. Great recipe book! So many healthy choices, and they're all so easy to make.

I've heard of slow cookers being used for baking, but I had never really thought about trying it myself. One of her recipes, a brownie slice is made in one, so I figured what the heck, I'll give it a go.

Again, I was the only one who enjoyed it as it was quite dark in flavour, and with no sugar, it wasn't a sweet brownie.. I really enjoyed it though!!

Coconut oil, butter or Ghee, for greasing
1 1/2 cups almond meal
1/2 raw cacao powder
1 tsp gluten free baking powder
1/2 tsp sea salt
1/2 cup uncooked butter or coconut oil, melted
1/3 cup rice malt syrup
2 tbsp. red miso paste
3 eggs
1/2 cup chipped walnuts
80g dark { 85 - 90% cocoa } chocolate, chopped into small even chunks
full - fat organic plain yoghurt, or cream to serve

✚  Grease the slow cooker bowl, and line with baking paper so it reaches halfway up the sides.
✚  In a large bowl combine the almond meal, cacao powder, baking powder and salt.
✚  In a separate bowl, whisk together the melted butter or oil, rice malt syrup and miso paste. Add the eggs and continue whisking until mixture is well combined.
✚  Pour the butter and syrup mixture into the dry ingredients and mix thoroughly. Stir through the walnuts and chocolate chunks. Pour the batter into the lined slow cooker. Cover and cook on low for 2 1/2 hours or 1 1/2 hours on high, or until the outside mixture is firm and the centre is no longer liquid. Remove the lid and continue cooking for a further 30 minutes or until the centre cooks through.
✚  Once cooked, switch off the slow cooker and leave the cooked mixture to rest for 10 - 15 minutes. Carefully remove from the slow cooker by grabbing the edges of baking paper and gently lifting out. Allow to cool completely before slicing. Store brownies on the baking paper in a sealed container for 3 - 4 days or freeze for up to 4 months.

Recipe from I Quit Sugar - Simplicious.

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