1 cup whole wheat pastry flour ½ cup cocoa powder, unsweetened 1-1/2 teaspoon baking powder 3/4 cup apple sauce, unsweetened 2 medium, ripe bananas, mashed 1 cup honey 4 egg whites 6 ounces unsweetened Baker’s Chocolate (6 squares) 1 tablespoon coconut oil 1/2 cup walnuts (optional) Olive oil in an oil sprayer

Line the bottom of your slow cooker with parchment by placing the slow cooker liner on a piece of parchment, drawing a line around the base and cutting out. After inserting the liner, spray the entire inside with an oil sprayer.
In a large mixing bowl, blend the flour, cocoa powder and baking powder with a whisk.
In the microwave (microwave safe bowl), melt the Baker’s chocolate for 2 minutes, and then in 30 second intervals, stirring between each one until the chocolate is melted. Stir the oil into the chocolate.
In a separate large mixing bowl, blend the apple sauce, mashed bananas, honey, egg whites, and melted chocolate.
Combine well with the whisk. Pour into slow cooker liner and cook for 4 hours. A knife inserted into the middle should pull out clean. If not, continue to cook without the lid for an additional 1/2 hour. To remove, run a knife around the edge of the liner and flip upside down onto a clean surface. The brownie should slide right out. Allow to cool. Slice and serve.