I stopped at a little cafe in London the other day (still on my travels) and ate one of the most delicious brownies I’ve ever eaten. They told me it was gluten-free because the only “flour” that they’d used was almond meal. So, as soon as I got back to my Mom’s cottage I started experimenting. The results are fantastic.Keep in mind that they won’t rise as much as a regular Brownie, so they are flatter, but nonetheless, just as delicious. Actually I prefer them to a normal flour, dairy and sugar brownie because they are so moist and crumbly.
Ingredients
- 2 flax eggs (2 tbsp ground flax seeds mixed with 5 tbsp of warm water, left for 2 hours)
- 1/2 cup coconut oil
- 1/2 cup erythritol
- 1/4 cup maple syrup (or even better, yacon syrup)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 unsweetened cocoa powder or raw cacao powder
- 1 cup almond meal
- 1/4 cup walnut pieces
- 1/4 cup vegan mini choc chips
Instructions
Pre-heat oven to 350 F
Toss all the ingredients except the walnuts and vegan choc chips into a food processor
Stir in the walnut pieces and choc chips
Spoon into a parchment paper lined 8×8 baking tin
Bake for about 20 minutes
Serve with sweet cashew cream
Cashew Cream
Ingredients
1 cup of raw cashews, soaked overnight
3/4 cup cold water
4 dates pitted
1/4 tsp ground cinnamon (0ptional)
1/2 tsp vanilla extract
Instructions
Place all the ingredients in a high powered blender, and blend until smooth. Chill until ready to use. Will keep for up to 3 days in a covered container in the fridge.
