On this week's episode Mandana Shabani is our guest chef from Brambles in Barsha Heights. She's treating us to one of her best sweet dishes, the perfectly innocent Kale Brownie Sundae. Watch the episode below as Helen visits the experts in Spinneys and heads to the kitchens at the Hyatt Regency Dubai Creek Heights with Mandana to show you how to re-create this tasty sweet treat! And you can also get the recipe below as well.

KALE BROWNIE SUNDAE RECIPE

Here's how to re-create Mandana's scrumptious Kale Brownie Sundae which will serve 6.

INGREDIENTS

For the Brownie...

• 300g Kale, destemmed and chopped coarsley
• 200g Yoghurt
• 200ml Water
• 2 organic Eggs
• ¼ tspn. Pure Vanilla Extract
• 250g Rice Flour
• 500g Sugar
• 100g Organic Coco Powder
• 10g Baking Soda
• 1 tspn. Salt
• 150g Grapeseed oil
• 1 container Vanilla Ice Cream, good quality is essential

For the Berry Compote

• 1C Frozen mixed berry whole
• 1 tbsp Sugar
• 1 tsp lemon juice

METHOD

• Bring a large pot of water to boil. Place steamer on the pot and steam until bright green and slightly tender. Around 5 minutes. Remove and let cool.
• Once the kale is cooled to room temperature, blend the kale and drain any excess juice. Set aside.
• In a large mixing bowl mix the water, yoghurt, sugar, eggs & vanilla extract. Once thoroughly combined mix in the kale puree. Set aside.
• Meanwhile in a separate bowl, combine all the dry ingredients and mix well until thoroughly combined.
• Gently fold in the wet ingredients into the flour mixture, until smooth.
• Pour into a greased, lined baking dish of your choice.
• Bake in 175 degree oven, for 45 minutes.
• For the berry compote: Place frozen berries into a small pot and place over medium heat. Add sugar and lemon juice. Cook for 15 minutes and remove from heat.
• To assemble the sundaes. Cut brownie into bite size cubes. Layer in a bowl or sundae dish, starting with berry compote, brownie, scoops of vanilla ice cream.
• Enjoy!