Friday, September 1, 2017

Coconut flour brownies

Since I became vegan I wanted to veganize a brownie recipe that is gooey in the middle, a little crisp on the outside... And doesn't have any oil or refined sugar.
And it had to taste really decadent and guilty, just like a non vegan brownie. 
After a few weeks, I present you a brownie that has all this traits: gooey, sweet, decadent, but without any oil or refined sugar added.
A few of my friends tried it and their reaction was priceless! They knew that it was vegan, because I told them, but couldn't believe it :)
If you want the recipe, just keep reading.

- 100 g (4/5 cup) coconut flour
- 480 ml (2 cup) plant milk
- 100 g (1 cup) unsweetened cocoa powder
- 3 flax or chia eggs
- 280 g (1 cup) apple puree
- 125 g (½ cup) peanut butter
- 200 g (½ cup) agave syrup or maple syrup
- 3 tsp vanilla extract OR 1 vanilla pod
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- 1 cup crushed nuts (or the pulp from making nut milk)

Preheat the oven (medium heat) for at least 20 minutes.
Make the flax egg and set it apart.
Mix the dry and wet ingredients in separate bowls. Add the dry ingredients into the wet ones.
Mix until you have a batter
Line a baking pan with parchment paper and bake for 40-50 minutes (or until a toothpick comes out clean) at medium-low heat.

200 g (1 cup) unrefined brown sugar (or the sugar of your choice) instead of agave
140 g (1 cup) mashed banana instead of apple puree

If you want to see the recipe in video form, there you have it:

Don't forget to subscribe to my YouTube channel and follow my blog! I will post every Friday something new :)

And the cashew chocolate frosting recipe:

Cashew chocolate frosting


-100 g raw cashews
-40 g carob powder
-160 g plant milk

Soak the cashews for about 8 hours or overnight. Or you can boil them for about 10-15 minutes.
Add everything to a blender and blend until smooth. Frost your brownies. Or eat it plain. It's delicious either way 😊

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