If you’re a lover of chocolate then look no further.
Chocolate fudge brownies. Without a doubt a masterpiece (even if I do say so myself). And the even better news? They’re vegan and gluten free. No more worries when trying to feed your vegan or coeliac friends. Just make a bucket load of brownies and that’ll be enough.
Another non-negotiable added to the list. Brownies. Perfect as an after tea treat or a worthy afternoon snack. Or maybe even have a few for breakfast – we’re not judging.
Coconut sugar is an alternative to normal sugar which we use. It has a lower GI (glycemic index) than normal sugar which means it doesn’t give us such a blood sugar spike. It can be found in various health food shops and even Costco (where we get it). However, it can be substituted gram for gram with normal brown sugar.
So, knock yourself out. Give into that brownie craving.
Makes approximately 15 brownies.
Preheat oven to 200 degrees (180 degrees fan oven) or gas mark 6.
Line a tin with greaseproof paper.
4 tbsp of flaxseeds (plus 12 tbsp of water) or 4 eggs
170g ground almonds or other ground nuts/seeds
200g coconut sugar or brown sugar
110g coconut oil or butter
90g cacao/cocoa powder
1 tsp sea salt
1 tbsp vanilla essence
Cacao/cocoa nibs (optional)
- Combine the flaxseeds with the water and leave to one side for 10-15 minutes in the fridge (if using eggs then this step can be missed).
- Mix together the sugar, vanilla essence, sea salt and flax mix until there are no lumps.
- Melt the coconut oil and pour in the ground almonds and mix until combined.
- Pour the almond mix into the flax mix and stir.
- Sift the cacao powder into the rest of the ingredients and mix.
- Pour the mixture into a tin and scatter with cacao nibs.
- Bake for 20 minutes in the oven.
- Leave to cool and then take them out of the tin and cut up into brownies.
- Devour them and store the survivors in the fridge.