Coconut Shortbread Brownies

SHORT BREAD BROWNIES

Short bread

• 1/2 cup Coconut flour
• 1/2 cup Almond meal
• 1/2 cup fine desiccated coconut
• 1/2 tsp Baking powder
• 1/4 tsp salt
• 2 tbsp rice flour
• 1/3 Coconut oil – melted
• 1 tsp Vanilla
• 1/3 cup Rice malt syrup

Brownie

• 100g Dark chocolate – melted
• 1/2 cup Olive oil
• 1/2 cup coconut milk
• Flax egg (2 tbsp ground flax + 6 tbsp water)
• 1/4 cup Almond meal
• 1/4 cup coconut flour
• 1/2 cup brown rice flour
• 1/2 cup coconut sugar
• 1/2 cup Cacao
• 1/2 tsp Salt
• 1 tsp baking powder
• 1/2 cup roughly chopped macadamias
  

1. Pre heat the oven to 160 degrees Celsius and line a rectangular baking tray with baking paper
2. Combine the shortbread ingredients in a bowl and mix well to combine
3. Press the mixture into the lined tray evenly- place into the freezer for 5 minutes
4. Bake the shortbread for 10 minutes then set aside – turn the oven up to 175 degrees c
5. combine the melted chocolate, flax egg, olive oil and coconut milk in a bowl and set aside
6. combine the rest of the dry brownie ingredients in a separate bowl and mix to combine
7. Pour the wet mix into the dry and stir to combine – add the macadamias if using
8. Spread the brownie mix over the shortbread and place into the oven – bake for 15-20 minutes or until a skewer inserted comes out clean
9. Allow to cool and drizzle with extra melted chocolate if you want!