Hey guys! Today I present you vegan AND gluten free brownies! Last night I was really craving chocolate, and I had to try out a new concoction... Trust me- these are the best vegan brownies I've ever made. I've tried black bean brownies multiple times, only to be left trying to convince myself I'm enjoying a real brownie. I love the "oh so popular" raw date+walnut+cacao brownies- but they are still pretty high in sugar and fat. And most paleo or gluten free brownies always have eggs, which is fine, but sometimes a girl doesn't want to waste all her eggs! When you mix ground flaxseed seed with water it becomes thick and sticky and works as an egg replacer! Haha so these brownies were born! These are gluten free thanks to coconut flour! Coconut flour is just made from finely ground coconut. It can usually be very tricky to bake with, if you don't have the right proportions, and can be quite drying- but these brownies are very moist and have an amazing texture! Each brownie is around 100 calories, low in fat, and less than 5 grams of sugar per serving! Wanna know how to make these guiltless chocolatey treats! Let's get started!
Vegan Gluten Free Brownies
(makes 12 brownies)
- 1/2 cup coconut flour
- 1/2 cup unsweetened or raw cocao powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2 Tbs. honey or maple syrup (add more if you want them sweeter- I just wanted them low sugar today)
- 1/2 tsp. liquid stevia (you can omit if you used more honey)
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 5 flax "eggs" (5 eggs = 5 Tbs. ground flaxseed mixed with 15 Tbs. water)
- Dark chocolate chips or raw cacao nibs, optional (I used Enjoy Life Foods vegan chocolate chips and just sprinkled 1 Tbs. on top)
- Preheat your oven at 350 degrees.
- First, create your flax eggs. In a bowl mix your flaxseed with water. Let it absorb the water and thicken up while you mix your other ingredients.
- Mix dry ingredients (coconut flour, cocoa, baking soda, salt) in a large bowl. Whisk well.
- Add in your coconut oil, honey, and vanilla and mix well.
- Now, your flax "eggs" should be ready, add them in and mix.
- Slowly add in your almond milk. You may need to adjust the amount, depending on how dry or runny your batter is. You want it to be thick (but not too thick!)
- Pour your batter into a small baking pan greased with coconut oil.
- Bake for 25 minutes or until a toothpick come out clean.
- Let cool. Store at room temp. for a few days or in the fridge for a couple of weeks!
These are great enjoyed with a glass of almond milk or even a little spread of peanut butter! ;)
Nutrition facts: (per 1 brownie)
Fat: 8 g
Carbs: 10 g
Fiber: 4 g
Sugar: 4 g
Protein: 3 g
Hope you enjoy!