VEGAN: Moist Gluten Free Coconut Flour Brownies
Allergy friendly gooey brownies perfect as healthy desserts.
Brownies are probably the ultimate favorite dessert in our home. This is especially true if we have super moist and fudgy brownies in the kitchen baking. The brownies don’t even make it to the table. That is how fast things happen when we have brownies.
And since we are now full vegans, we had to make sure that we are able to get as many vegan recipes that could replace the non-vegan dishes we used to eat and we considered our favorites. And of course that includes brownies.
These brownies are so delicious. And I adore the recipe owner for coming up with such a delectable dish. Not only is it delicious but it is also super fudgy and moist which is the way we like it. And of course the best part is that it is completely healthy. This means no dairy, no eggs and no gluten. So try it out and tell us what you think.
Check out the recipe below.
Coconut Flour Brownies
1 cup light coconut milk or almond milk or other non dairy milk
3 Tbsp flaxmeal
2 tsp psyllium husk (or use flaxmeal)
½ cup 70 to 85% dark chocolate like Theo (or use semi sweet to make less bitter)
½ cup vegan semi sweet chocolate chips like Enjoy Life border=0 v:shapes=”_x0000_i1026″>
½ cup maple syrup
2 Tbsp ground sugar or 12 drops stevia
3 Tbsp oil (coconut or organic canola)
2.5 tsp vanilla extract
¾ cup + 2 Tbsp Tbsp coconut flour
3 Tbsp cornstarch (or arrowroot or tapioca starch)
¼ tsp baking soda
¼ tsp baking powder
⅛ tsp pinch of salt
¼ cup vegan mini chocolate chips or regular size chocolate chips (to fold into the batter)
Preheat the oven to 365 degrees F.
Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
Bake at 365 degrees F for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.
Make the Ganache
Combine ¾ cup vegan semi sweet chocolate, ¼ cup non dairy milk, 1 tsp coconut oil in a saucepan over medium low heat. Stir frequently until most of the chocolate starts melting. Take off heat and stir until smooth. Spread over the brownie.
A very huge thank you goes out to veganricha.com for this super delicious dessert.