CHEWY GLUTEN FREE VEGAN BROWNIES



I'm so excited! I developed a brownie recipe that I L-O-V-E and think you will too. Brownies are my favorite dessert, EVER. I can remember the first time I had a brownie...

(*Music fades to flashback of me in second grade.*)

Sitting in a sunny-lit kitchen with my classmate whose house I was over for a play-date, her mother offers us a snack and says she has made a fresh batch of brownies. Confused by what a "brownie" was, I asked my friend, "What's a brownie?" She looked at me with wide eyes and pushed one in my hand and said, "Just try it." The warm gooey chocolate slice of heaven hit my tongue and I melted into my chair. I proceeded to have two more and plotted how I could convince my mother to allow me to have another play-date with this new friend—to get my brownie fix.

Below is a recipe for a brownie that's filled with so much cocoa goodness and zero confection consumption guilt. It's packed with protein, iron, fiber, and NO refined sugar.



INGREDIENTS
  • 2 cups gluten-free rolled oats
  • 1/2 cup organic white rice
  • 1/2 cup organic quinoa
  • 15 tbsp unsweetened cocoa powder
  • 1 avocado
  • 2 cups unsweetened almond milk; I like Elmhurst
  • 1 banana
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tbsp grounded flaxseed
  • 9 tbsp water
  • 2 tbsp coconut oil
  • Organic honey
  • Organic agave nectar

DIRECTIONS
  • Pre-heat oven to 300°
  • In a bowl, combine grounded flaxseed with water, stir, and let it sit for a minute
  • Add desired amount of honey and agave nectar, coconut oil, avocado, banana, and blend very well
  • In a blender combine oats, rice, quinoa, and blend until a powder
  • Pour newly created flour into bowl
  • Add baking soda, baking powder, cocoa powder, and stir
  • Add first cup of milk, stir, and add second cup of milk
  • Pour batter onto a baking sheet and place in oven for 20 minutes

Enjoy!

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