• Tracey Raye

Ginger & Orange Antioxidant Brownie Bites

I am a firm believer in two things when it comes to food:

1. Nutrient density

2. Pleasure

With so many different options and spectacularly marketed food products at our fingertips these days, it can be so easy to forget that the primary function of food is to nourish and energise our bodies. At a basic level, if we're not feeding our bodies what they need, namely proteins, fats, fibre, vitamins and minerals - then it will start to breakdown and slowly, but surely you'll begin to notice the tangible impact. Maybe you find that you're more tired than you used to be or your memory isn't as good; maybe your skin is looking dull and your hormones are out of whack. It's not sexy, but it's the truth.

Now, with that said, you really should be enjoying the food that you eat. As a foodie in the truest sense of the word, I honestly see every meal as an opportunity for self-love. I know, I know, that sounds very 'my body is a temple' (which it is - but only to the point that makes sense for you). For me, eating a salad without a delicious dressing in an attempt to reduce calories is very unkind. On the flip side, ordering my favourite burger at Gourmet Burger Kitchen, but choosing to go bunless and instead add a green salad looks a lot like self love (and yes, of course I get the sweet potato fries!) - see how that works? Nutrient dense pleasure...

In the spirit of this, I am always thinking about these two principles whenever I approach a new meal or recipe. Today, those principles brought me to creating these antioxidant packed brownie bites. I hope you enjoy!


  • 1 cup spelt or oat flour, sifted

  • 1/2 cup cocoa powder

  • 1 tbsp potato starch

  • 1/2 tsp baking powder

  • 3/4 cup coconut sugar

  • 1/4 cup silken tofu, pureed

  • 1/4 cup unsweetened almond milk

  • 1/3 cup coconut oil, melted

  • 1 tsp vanilla essence

  • 1/2 tsp orange essence (optional)

  • 1 inch fresh ginger, finely grated

  • zest of one small orange

  • 1 tsp ground cinnamon (optional)

  • 1/4 tsp salt

  • 1/3 cup walnuts, toasted and chopped (optional)

  • 1/3 cup dark chocolate, finely chopped (orange or ginger chocolate works great here!)


  1. Preheat the oven to 180c and grease your mini muffin pan with coconut oil. Alternatively you can use mini-muffin cases.

  2. Sift flour, cocoa, potato starch, baking powder and salt into a large bowl and mix until combined.

  3. In a separate bowl, add tofu, sugar, milk, ginger, vanilla, orange essence and zest, cinnamon and coconut oil. Mix until thoroughly combined.

  4. Make a well in the centre of the dry ingredients and pour in tofu mixture. Fold wet mixture into dry ingredients. Once combined, add chopped walnuts and chocolate and continue stirring until combined.

  5. Separate batter between the muffin tin and bake for 15-20mins. To test if they are ready, insert a knife through the centre. It should come out clean if cooked through. If the brownies are still wet, return to the oven for a further 5-10mins and check again.

  6. Allow to cool completely before removing from the tray. Store in an airtight container for up to a week or in the freezer for up to 3 months.

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