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Recipes | 28 by Sam Wood
founder, IQS
 

Turmeric Latte Brownies + White Chocolate Drizzle

By Olivia Kaplan

I Quit Sugar - Turmeric Latte Brownie + White Chocolate Drizzle
Photo by: Ella Martin
  • 20 servings
  • Prep - 5 mins
    Cooking - 15 mins
  • Total - 20 mins
I Quit Sugar - Turmeric Latte Brownie + White Chocolate Drizzle
Photo by: Ella Martin

We’ve taken our fool-proof brownie batter and pimped it with turmeric for the ultimate anti-inflammatory treat!  

Servings: 20
Preparation: 5 mins
Cooking: 15 mins

Ingredients

Base Recipe

  • 2 eggs.
  • 1/4 cup coconut oil, melted.
  • 200 g almond meal.
  • 1 teaspoon baking powder.
  • 1/4 teaspoon sea salt.

For Turmeric Latte Brownies

  • 1/2 cup cashew butter.
  • 1/2 tablespoon turmeric, ground.
  • 1/2 tablespoon ginger, ground.
  • 1 tablespoon cinnamon, ground.
  • 1/4 cup rice malt syrup.

White Chocolate Drizzle

  • 2 tablespoons coconut butter.
  • 2 tablespoons coconut oil.
  • 2 tablespoons cacao butter.
  • 1 teaspoon vanilla extract or 1/4 teaspoon vanilla powder.
  • 4–6 drops liquid stevia.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line a small baking tray with baking paper.

2. In a bowl, combine coconut oil, cashew butter, rice malt syrup and eggs. Fold in almond meal, baking powder, sea salt, turmeric, ginger and cinnamon.

3. Pour into the lined tin and bake for 15 minutes. When brownie has cooled slightly, combine all ingredients for the White Chocolate Drizzle in a small pot and melt over a low heat until no lumps remain. Drizzle over brownies and serve.


Note

Turmeric not your thing? Try our Fool-Proof GF Choc Chip Brownie instead!

We’ve taken our fool-proof brownie batter and pimped it with turmeric for the ultimate anti-inflammatory treat!

Ingredients

Base Recipe

  • 2 eggs.
  • 1/4 cup coconut oil, melted.
  • 200 g almond meal.
  • 1 teaspoon baking powder.
  • 1/4 teaspoon sea salt.

For Turmeric Latte Brownies

  • 1/2 cup cashew butter.
  • 1/2 tablespoon turmeric, ground.
  • 1/2 tablespoon ginger, ground.
  • 1 tablespoon cinnamon, ground.
  • 1/4 cup rice malt syrup.

White Chocolate Drizzle

  • 2 tablespoons coconut butter.
  • 2 tablespoons coconut oil.
  • 2 tablespoons cacao butter.
  • 1 teaspoon vanilla extract or 1/4 teaspoon vanilla powder.
  • 4–6 drops liquid stevia.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line a small baking tray with baking paper.

2. In a bowl, combine coconut oil, cashew butter, rice malt syrup and eggs. Fold in almond meal, baking powder, sea salt, turmeric, ginger and cinnamon.

3. Pour into the lined tin and bake for 15 minutes. When brownie has cooled slightly, combine all ingredients for the White Chocolate Drizzle in a small pot and melt over a low heat until no lumps remain. Drizzle over brownies and serve.

Note

Turmeric not your thing? Try our Fool-Proof GF Choc Chip Brownie instead!