1 tablespoon chia seeds
250g buckwheat flour
1 teaspoon bicarbonate of soda
Pinch of sea salt
60g cacao powder
330g coconut sugar
100ml almond milk
130g coconut oil, melted
Handful of walnuts, chopped
1. Preheat the oven to 190ºC (fan 170ºC). Line a 25 x 18 x 4cm baking tin with baking parchment.
2. Place the chia seeds in a bowl with 4 tablespoons water, mix well then leave to one side for 10 minutes to thicken up.
3. Place the flour, bicarb, salt, cacao powder and coconut sugar into a large bowl and mix well to remove any lumps. Next, add the almond milk, chia mixture and melted coconut oil and mix well for 5–6 minutes to ensure everything is well combined.
4. Pour the mixture into the lined tin and sprinkle with the walnuts. Bake for 25–30 minutes, until cooked through but still a little fudgy in the middle. Leave to cool in the tin for 10 minutes, then transfer to a wire rack, before cutting into brownies.
In the deli we bake these vegan brownies in individual moulds, which gives them a crusty edge, but here we’ve suggested baking them in one large tray as it’s easier and makes them extra gooey.
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This recipe is taken from Deliciously Ella The Plant-based Cookbook, by Ella Mills.
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