At Nicoletta, we have had a very interesting year of attempting ‘Banting’ and have endeavoured to keep at least 1 recipe per month Banting-friendly. The easiest recipe for a sweet fix over last year has to be our Banting-style Brownies – which can be whipped together in 20 minutes!

BROWNIE1.

Ingredients

  • ¾ cup Almond Flour
  • 3 Tbs. Cocoa Powder
  • 1/3 cup Xylitol / Honey
  • ½ tsp. Bicarbonate of soda
  • Pinch of Salt
  • Handful of assorted nuts
  • 3 Eggs
  • 1 tsp. Vanilla
  • ¼ cup Butter, melted

Mix the dry ingredients; and add all the wet ingredients. Whisk till it is combined. Pour into a small baking dish/pan (we used a dish approx. 140mm x 220mm) and bake at 170°C for 15 minutes or until the brownie almost does not “jiggle”. Do not overcook, as the brownies will dry out quickly!

In the spirit of Christmas giving, and in light of those Banting over the silly season, we have created the perfect foodie gift – DIY Banting-style Brownie Mix!

brownie mix.

MAKE THE JAR MIX:

  • ¾ cup Almond Flour
  • 3 Tbs. Cocoa Powder
  • 1/3 cup Xylitol
  • ½ tsp. Bicarbonate of soda
  • Pinch of Salt
  • Handful of assorted nuts

Mix a quarter of the almond flour with the cocoa to create good layers. Layer the jar with 1) the almond flour, 2) the cocoa mix, 3) the xylitol, 4) top with the bicarbonate of soda and salt, 5) lastly the chopped nuts. Seal the lid tightly and add a tag with the recipe:

Contains: Almond Flour, Cocoa Powder, Xylitol, Bicarbonate of Soda, Salt, Tree Nuts

SIMPY ADD TO THE MIX:

  • 3 Eggs
  • ¼ cup Butter, melted
  • 1 tsp. Vanilla

Whisk till it is combined. Pour into a medium baking pan and bake at 170°C for 15 minutes or until the brownie does not “jiggle”. Happy Banting!

Here are a few tags to print for your jars:

brownie mix tags

Create your mixes ahead of the Christmas holidays and set aside for wrapping with ribbons and tags! Finish and klaar.

Our favourite way to eat it is served with Gelato Mania’s Banting and Diabetic-friendly Chocolate / Hazelnut Gelato (talk about yum!). Gelato by nature is slow churned, and results in a denser, creamier and richer product than aerated store-bought ice-cream. This Gelato screams indulgence, and still only contains 5.0g Carbohydrates per scoop! See these new flavours at the Gelato Mania Gelateria’s in Camp’s Bay, Green Point, Cavendish Square, V&A Waterfront, Franschhoek and Hermanus.