This recipe was created by food photographer @mainlymonica
Servings: 10-15 | Prep Time: 5 mins | Total Time: 20 mins
Mt Elephant Extra Virgin Hemp Seed Oil (40g)
Maple Syrup (90g)
Almond milk (45ml)
Coconut sugar (100g)
Cacao powder (45g)
Plain Flour (100g)
Baking powder (1/2tsp)
Easter Eggs (10-15)
Preheat the oven to 150 degrees Celsius (fan forced) and line a tray with baking paper.
Add the Mt Elephant Extra Virgin Hemp Seed Oil, maple syrup, almond milk and coconut sugar to a medium bowl, and whisk to combine. Add the cacao powder, plain flour and baking powder and fold until smooth and silky. Leave for 5mins to allow to thicken.
Divide the dough into 10-15 balls and place onto the tray. Press an Easter egg into the top of each brookie, then place the tray in the oven to bake for 15mins.
Allow to cool slightly and enjoy!
Store in an air tight container for up to 5 days.