Janine McGee Nutrition logo
Cashew and walnut brownies

Cashew and walnut brownies


200g buckwheat flour

200g coconut sugar

200g Cashews

100g Walnuts

4 eggs, beaten

6 tablespoons of melted coconut oil

100g cocoa powder/ cacao


  1. Preheat the oven to 180.
  2. Line or grease a baking tray (Approximately 20cm).
  3. Add all dry ingredients to a bowl and mix well.
  4. Add in the eggs and coconut oil and stir until the mixture looks silky and shiny.
  5. Pour mixture into baking tin and bake for approximately 25-30 minutes.
  6. Allow to cool slightly before cutting into 12 squares.
  7. Store in an airtight container.
  8. They should keep for about a week but they lasted 48 hours in my house!

Share this recipe:

Scroll to Top