Konjac Brownie

Yield: 1 lb Brownie by 1 Pouch 40g MOYU Mix

Total Time: ~30 mins
Prep time: 10 mins
Oven time: 20 mins

Nutrition Tips

34-46g protein after cooked

INGREDIENTS:

Option 1: High Protein

4 Eggs
280g/10oz Your PUREES
60g/2oz cacao powder
Your SWEETENER

Option 2: Vegan

480g/17oz Your PUREES
60g/2oz cacao powder
Your SWEETENER

Your PUREES

Any combination of following purees:

cooked and blended pumpkin / squash / carrot / cauliflower
mashed fruits banana, sweet potato
mashed avocado, nut butter
blended cooked/canned anytypes of beans, lentils, legumes, tofu

1 & 2: for more soft and pudding like brownie
3 & 4: for more solid and dense brownie

Your SWEETENER

100g date (blend together with your PUREES) OR, we recommend pure Monk Fruit, Allulose as low GI low calorie sweeteners for low carb diet.

Your Cake Your Way (optional add-ons)

Chocolate chips / dried fruits / nuts / coconut flake / nut butter
Your powder routines: 20g protein / collagen / mushroom / turmeric powder, etc. (add an additional 10g water)

INSTRUCTIONS:

Step 1

Preheat the oven to 345 F. Grease and line a baking sheet with parchment paper. Set aside.

Step 2

Blend Your PUREES, EGGs (no need for vegan option), Your SWEETNER, together Add the rest of the ingredients and mix until well-combined.

Step 3

Transfer the batter into the prepared baking sheet and top/mix with additional add-ons if desired.

Step 4

Bake for ~20 minutes (1lb brownie mold). Allow your brownies to cool completely before serving.

Tips

If you use muffin cup, ~8 mins, If you use half pound mold, ~14 mins

a&b: for more soft and pudding like brownie
c&d: for more solid and dense brownie

bean & lentils: soak overnight or 5-10hours before cook