Fitness Low Calorie Brownie v 1.0

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My grandma had a birthday yesterday and I was looking for a good cake to make for her. I know she likes the traditional home-made cakes and those that you can buy in a store.
 
But since I look at the food also from a nutritional standpoint, not only taste, the traditional was a NO GO.
 
➡️ With increasing age, our protein intake requirements increase. Protein is important not only for muscle building or preservation, but also for bone and joint health, immune system or enzyme production.
 
➡️ Traditional recipes are rich in sugar and fat. I consider that to be a bad combination especially with low protein content.
I decided to create a cake/ brownie that would be:
➡️tasty, ➡️healthy, ➡️simple to make, ➡️nutritious.
 
As a bonus, it is seasonal, which means the highest possible nutrient bang!

Considering you are a human, you want to have a cheat meal from time to time, don’t you? I understand. I don’t want anybody to restrict themselves for long periods of time and that is why I develop recipes that keep your taste buds, your brain and your goals in line and satisfied.

This brownie was inspired by checking many recipes online but I like to personalize it. I also was disgusted with the cakes my family would eat and so I decided to inspire them and create a cake they could enjoy without me screaming at them … well I care for their health!

It has just 105kcal per piece and the macros make it super easy to fit different needs!
C: 7g (most of which are slowly digested carbs)
F: 6g (from cashews and cocoa)
P: 6g (well, we had to supplement it)

 

Zucchini low carb brownie

This zucchini based brownie will satisfy your taste buds as well as your nutritional needs without feeling guilty about overeating. It uses zero sweeteners making the ingredients stand out even more.

Ideally, you want to make it when zucchini and berries are in season and fresh (but frozen berries are awesome as well).

Cesto

  • 20 g Cocoa powder – low fat
  • 1 tsp Baking Powder
  • 240.00 g Zucchini (shredded)
  • 1 Tbsp. Brown Flax, Ground (flaxegg) ((or use an egg))
  • 20 g Chocolate Protein Powder
  • 60 g Whole-wheat Spelt Flour

Cream

  • 180 g Silken tofu
  • 50 g Nuts – Cashew nuts, raw (Soaked)
  • 100 g Blackberries

Toppings

  • 40 g Chocolate 90%
  • 100 g Blackberries

  1. Preheat the oven to 180°C (356 F)

  2. Prepare the flax egg by combining 1 Tbsp. of ground flax with 2.5 Tbsp. of water and let rest for 5 minutes.

  3. Mix the flour, protein powder, baking powder, cocoa powder, finely shred zucchini together with flax egg (or any egg substitution) or an egg.

  4. Spread on a baking sheet and put into oven for 30 minutes.

Cream

  1. Put cashews, silken tofu, and half of your blackberries into blender and blend. You can also put some lemon water or vanilla extract in it if you fancy it.

  2. Put into a fridge and let it rest there until the batter is baked.

Putting it together

  1. After the batter has cooled down, spread the cream on top of it and top them with the rest of your berries and pieces of chocolate for crunch (or cooked chocolate for visuals).

  2. For the best effect, let it cool down in a fridge for at least 30 more minutes.

The calories are adjusted for the ingredients I used.

Want it sweeter?

As you noticed, I used zero sweeteners or sweet fruit making this brownie bland for some people. You can put a banana into the cream, which makes it much sweeter and creamy. (One medium sized banana is about 120kcal, making it about 120 kcal per square of the brownie).

If you liked the recipe and you’ve created it, share it on Instagram with hashtag #weissnutrition

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