Squidgy Vegan Chocolate Brownies

Written By colette crespin

Wow, it’s been a while since I posted! Ironically, cooking more than ever! I promise to make more effort to log the inventions I create in the kitchen!

This one is a winner. Gluten free, made with coconut sugar and vegan, it’s squidgy, gooey and oh so chocolaty. Perfect for a winter afternoon with a cup of tea, by a fireplace! :)

You will need:

  • 1 cup Almond Meal

  • 1 cup Tapioca Flour

  • 1 cup Coconut Flour

  • 1 teaspoon baking soda

  • pinch salt

  • 1 cup coco - unsweetened

  • 1 cup coconut sugar

  • 1/4 cup maple syrup

  • tablespoon vanilla extract

  • 1 cup of milk - almond / oat / coconut

  • tablespoon of apple cider vinegar

  • 1/4 cup melted coconut oil

  • 3 tablespoons of water

  • 1 tablespoon of flax meal

Put the flax meal and water in a bowl and mix, let sit - this is your egg replacement. Add all the other wet ingredients into the same bowl. Put all the dry ingredients into a large bowl and mix. Slowly pour in the wet ingredients into the dry, whip up so it’s nice and fluffy and wet. You might need some more milk if it gets a bit too thick and lumpy. The reaction of the baking soda and vinegar should make it fluffy and light. Pout into a tin and bake on 350F for around 35 minutes.

Voilla

colette crespin
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