Empty My Fridge
Coconut Flour Brownies Gluten-free Vegan
Ingredients
- Almond milk1 cup
- Flaxmeal3 tbsp
- Psyllium husk2 tsp
- Dark chocolate½ cups
- Chocolate chip¾ cups
- Maple syrup½ cups
- Sugar · ground2 tbsp
- Oil3 tbsp
- Vanilla2 ½ tsp
- Coconut flour¾ cups + 2 tbsp
- Cornstarch3 tbsp
- Baking soda¼ tsp
- Baking powder¼ tsp
- Salt0.13 tsp
Instructions
- Preheat the oven to 365°F (180°C).
- Heat the coconut milk until just about boiling, then pour it into a bowl. Add the flaxmeal, psyllium husk and both chocolates; let it sit for a minute, then whisk until smooth and melted.
- Add the maple syrup, sugar, oil and vanilla and mix well. Let it sit for 5 minutes.
- In another bowl, whisk together the coconut flour, cornstarch, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and mix until combined. Fold in the chocolate chips. Taste and add more sugar if needed.
- Bake right away, since the batter dries out quickly. Press it flat into a greased or parchment-lined pan.
- Bake at 365°F (180°C) for 24 to 25 minutes (18 to 19 minutes if using several smaller pans).
- Cool for 10 minutes before slicing.
Summarized from Vegan Richa's video. Watch it for the details.
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