Serves:  8 – 12

Glycemic Load:  8

Ingredients:

1 can chickpeas, drained and rinsed,

or ½ cup of dried chickpeas that you’ve soaked and cooked yourself

4 free range eggs

½ tsp baking powder

½ cup Low Gi cane sugar

½ block 72% or greater dark chocolate

½ cup chopped walnuts

Method:

Preheat oven  to 175℃.

Line a 9×9 baking tin with baking paper.

Combine the chickpeas and eggs in the bowl  of a food  processor.

Process  until smooth.

Add  the low GI sugar and the baking powder, and blend.

Melt the chocolate with the double-boiler technique.

Pour in the warm melted  chocolate and blend until smooth, scraping down  the corners to make  sure  the chocolate is completely mixed.

Add the walnuts and blend quickly to mix.

Transfer the mixture to the prepared pan.

Bake for 15-20 minutes in the preheated oven, or until a knife inserted into the centre comes  out clean.

Remove from pan and cool  on a wire rack for 10–15 minutes.

Just prior  to serving, top brownies with strawberries and serve  with Greek yoghurt.

Download the pdf here