This weekend, Be Yoga hosted a screening of the fascinating Yoga documentary Part & Parcel directed by Diego Barazza. While a lot of us may practice asana in beautiful studios, there’s not often the invitation to look a little deeper into the origins and more medititive and devotional aspects of a Yoga practice, and if you want to learn more about Yoga beyond the mat – this is the film to watch….
It was brilliant to see such dedicated students turning up to experience the film for themselves and taking time to dive deeper into their Yoga practice and exploration. There are lots more workshops, classes and retreats coming up at the very special Sussex-based studio; click HERE to find out more….
2 cups ground oats (use 2 cups of oats and blend to create a flour-like consistency)
2 tbsp ground flax (this replaces the eggs in a traditional brownie recipe)
2 tbsp coconut oil
2 tbsp honey – or agave syrup, brown rice syrup or maple syrup if you’re choosing a vegan option
2 heaping tbsp raw cacao
2 tbsp organic coconut sugar
1 tsp baking powder
1 pinch pink himalayan rock salt or good quality salt
1 tsp vanilla extract (optional)
A splash of non dairy milk if needed (rice, soy, oat or any nut-based milks will all work well)
Pre-heat your oven to 165C (using a fan setting on the oven seems to work best for this recipe)
Mix 2 tbsp of flax with 6 tbsp water, stir well and leave to set for around 15 minutes while you prepare everything else.
Place your ground oats, raw cacao, coconut sugar, baking powder and salt in a large bowl and mix well to combine everything.
In a pan, melt the coconut oil, and honey together over a very low heat; make sure nothing burns or boils! Heat just as long as it takes for everything to melt and warm well.
At the last moment, add the optional vanilla extract to the liquid mixture.
Pour the liquid mixture into a large mixing bowl and stir everything together well
The mixture is likely to be quite thick, so add a big splash (approximately 4 tbsp) of non-dairy milk.
Pour the ‘batter’ into a small baking tin lined with greaseproof paper that has quite a lot of depth to it (mine was 15cm x 15cm, to make the brownies extra thick).
Bake for around 25 minutes at 165 C. When you start to smell the mixture cooking, check how it’s doing.
Stick a toothpick or very sharp knife through the middle when you think it’s done, and if the knife comes out almost clean, it’s time to take your brownie out of the oven!
Leave to cool for 5-10 minutes in the dish.
Turn out onto a wire rack and either leave to cool further, or cut a piece straight away and eat warm!
When you’re ready to serve to everyone, cut into small pieces (you’ll only need a small piece each, since they’re very satisfying and filling).
To make these brownies especially gooey; top with a little honey and store in the fridge. The honey will sink into the brownies and make the texture extra fudgy!
‘All you need is love…. But a little chocolate now and then doesn’t hurt’.
– Charles M Schulz