Fudgy chocolate brownies – vegan and gluten free

Fudgy chocolate brownies – vegan and gluten free 🙂

These brownies were inspired by a recipe on Caroline’s Cooking and I just had to give them a try… with a few tweaks of course! Isn’t it amazing how many brownie recipes you can have! This will be the third I have posted on this blog – and when I was asked the other day which one I preferred I really didn’t know the answer! Anyway, these are great for the long weekend ahead, especially if you have vegan and free-from friends you need to cater for! I’ve paired mine with some delicious vegan ice-cream. I’m sharing with Deborah at the Plant Based Potluck Party 🙂

Fudgy Chocolate Brownies (vegan & Free-From)

  • Servings: 12-16
  • Time: 35-40 mins
  • Difficulty: medium
  • Print

 

Gather

  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 85g (8-9) soft destoned dates
  • 10g coconut oil (soft but not liquid)
  • 35g brown rice flour
  • 20g potato flour
  • 25g cassava (or tapioca) flour
  • 30g oat flour (use GF oats if required)
  • 4 tablespoons cacao powder
  • pinch of salt (I use pink Himalayan)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 250g sweet potato (baked and cooled, flesh only)
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 30-45ml milk (I use unsweetened carton coconut)

Prepare

  1. Mix the chia seeds with water, stir well and leave to thicken.
  2. Squish the dates together with the oil until they resemble a paste (this is easiest done by hand). Add the flours and mix well until you have a breadcrumb consistency.
  3. Add cacao, salt, cinnamon and baking powder and combine until all ingredients are evenly distributed.
  4. Stir through the sweet potato, with the maple syrup, vanilla and the chia mix (it should now be sufficiently thick).
  5. Add the milk a tablespoon at a time, mixing well between each addition. The desired consistency should be smooth but not runny.
  6. Pour into your prepared pan, shake to level the top and bake at Gas mark 4 (350f / 180c)  for 25-30 minutes. The brownies should be pulling away from the sides when cooked. You can try a skewer test but as the brownies are fudgy this might not give the best judgement!
  7. Allow to cool in the tin for 5-10 minutes before cutting into brownie size chunks!
  8. Enjoy!

Serve & Store

  • Serve on their own with a hot drink.
  • Add a scoop of ice-cream or chop up into bite-size chunks and stir through ice-cream!
  • Try warm with custard or cream.
  • Store in a cool dry place for up to a week (if they last that long)!

 

5 thoughts on “Fudgy chocolate brownies – vegan and gluten free

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s