Recipe By: Kathryn Manning Post By: Avni Upadhyaya These brownies are a great dessert after dinner, or a nice snack throughout the day. They're chewy, gluten-free, and vegan! Ingredients:
Directions: 1. Preheat the oven to 350°F. Lightly oil a 9-inch square cake pan and line it with two pieces of parchment paper 2. In a small bowl, whisk together the flaxseed and 3 tablespoons of water, then set aside 3. In a blender, grind the almonds into a meal/flour. Sift out any large pieces that may be remaining. In a large bowl, whisk together the ground almonds, brown rice flour, arrowroot, cocoa powder, salt, and baking soda 4. In a medium saucepan, melt 1/2 cup of the chocolate chips and the vegan butter over low heat. When two-thirds of the chips are melted, remove the pan from the heat and stir until smooth. Stir in the flaxseed mixture, sugar, almond milk, and vanilla until combined 5. Pour the chocolate mixture over the ground almond mixture and stir well until there's no flour on the bottom of the bowl. Mix in the walnuts, if desired, and the remaining 1/4 cup of chocolate chips 6. Spoon the batter into the prepared pan and place a piece of parchment paper on top. Press down on the parchment paper with your hands to spread out the batter. Use a pastry roller to even it out, if desired. 7. Bake for 28-34 minutes. Let the brownies cool in the pan for 1-1.5 hours. Do not remove the brownies until they completely cool or they will crumble. Once they're cooled, slice the brownies into squares and enjoy! Cost of Meal:
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