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Dr Mosley’s Eggplant Brownies

Hello everyone.  These delicious brownies are from Dr Michael Mosley’s Clever Guts Diet book so I take no credit for them whatsoever.  I was lucky enough to attend a talk he did last week in Perth and his book was part of the package I purchased.  I try not to jump on diet bandwagons, but his makes so much sense and is nothing crazy or onerous.  In fact, most of the things he suggests are things I am already doing or eating (so I feel fairly smug ha ha).  Do visit his website and read his book if you are interested in improving your health and feeling better in general.  You may lose some weight too, although that’s not the focus of the diet (it’s just an added bonus).

Anyway, I have recently given up sugar (sort of…I fall off the wagon regularly) and, because of this, have not been craving as much sweet stuff.  That’s not to say I don’t want it at all – we ARE talking about me, after all – but I have been less inclined to raid the cookie jar at work and haven’t been wandering around the house at night trying to find something to eat after dinner.

These brownies are yummy.  You would never know they have eggplant in them and hardly any sugar (none added – just dates).  They are really moist and fudgey and will satisfy any sweet tooth and the most fussy chocoholic.  Do try them 🙂

Ingredients

  • medium eggplant (200 g), peeled and diced
  • 150g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
  • 60g coconut oil
  • 60g soft pitted dates, diced
  • ½ tsp salt
  • eggs, beaten
  • 1 tsp baking powder
  • 80g almond meal

Instructions

Preheat the oven to 170°C. Steam the eggplant for 15 min­utes until it’s soft. Put it in a medium-sized mixing bowl and stir in the chocolate and coconut oil. The warm eggplant will melt the chocolate and oil. Add the chopped dates and salt. Using a hand blender or a food processor, blitz the mixture until it’s smooth. By now it should be cool enough to add the eggs and baking powder. Blitz again for another minute or so, then mix in the ground almonds. Spread the mixture onto a medium-sized baking tray lined with baking  paper and bake in the oven for about 20 minutes. It is cooked when a knife comes out clean.

Cut into squares to serve.

 

Enjoy! 🙂

 

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