Ingredients

1/4 cup ground flaxseed
3/4 cup water
1 cup almond flour (swap with plain GF flour for nut-free)
3/4 cup cacao powder
3/4 cup brown sugar
1 tsp baking powder
3/4 cup HazelNOT Choc
1 tsp vanilla extract

Method

1. Preheat oven to 180C (355F) and line loaf pan with parchment paper and set aside

2. Combine the flaxseed and water and leave to sit for 10 minutes

3. In a bowl, combine the flour, cacao, brown sugar and baking powder and mix well

4. In a separate bowl combine flaxseed and water mixture, HazelNOT spread and vanilla, and then mix into the dry ingredients. The mixture should be sticky but firm. If you’re using nut-free flour you may need to add some melted coconut oil to moisten.

5. Transfer to the lined pan and bake for 30-32 minutes

6. Store for 3 days in an airtight container or freeze for 3 months. Also delicious if served warm with vanilla ice-cream and strawberries for dessert