These Black Rice Protein Brownies are a delicious and healthy treat that combines the goodness of black rice, dates, and plant-based milk. Perfect for those looking for a gluten-free, vegan, and sugar-free dessert option. The recipe is simple and customizable, allowing you to adjust the texture and sweetness to your liking. It's a guilt-free indulgence packed with protein and flavor!
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Preheat the oven to 180°C (350°F).
Add all the ingredients except the hazelnuts to a blender.
Blend until you achieve a smooth batter.
Transfer the mixture to a bowl, add the chopped hazelnuts, and mix well.
Pour the batter into a greased baking dish or one lined with parchment paper.
Optional: Sprinkle additional hazelnuts on top for decoration.
Bake for 30 to 35 minutes, depending on your preferred texture.
Let the brownie cool completely before serving.
Feel free to adjust the ratio of rice to milk to achieve your desired texture.
You can add sugar if you prefer a sweeter brownie.
Sprinkling additional hazelnuts on top adds a nice crunch and visual appeal.
Can I use a different type of protein powder?
Yes, you can use any flavor of protein powder you prefer, but chocolate-flavored works best for this recipe.
Can I substitute black rice with another type of rice?
Black rice is recommended for its unique flavor and texture, but you can experiment with other types of cooked rice.
How do I make homemade oat milk?
Blend oats with water, strain the mixture using a fine mesh or cheesecloth, and your oat milk is ready!
Can I make this brownie nut-free?
Yes, you can omit the hazelnuts or replace them with seeds like sunflower or pumpkin seeds.
How do I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
