Friday Gluten-Free Whole-Grain Vegan Brownies
Ingredients
- 1 cup sunflower oil or other vegetable oil, plus more for greasing the pan
- 2 tablespoons flax meal
- 1/4 cup soy milk or other milk
- 1 cup Sucanat or turbinado sugar
- 3/4 cup plus 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1.5 cups gluten-free oat flour
- 1/2 cup buckwheat flour
- 1/2 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips
Preparation
Preheat the oven to 375 F. Grease a 13 x 9-inch baking dish with oil.
In a large bowl, stir together the flax meal and milk. Let soak for at least 20 minutes and up to 1 hour.
Gently beat in the Sucanat on low speed until it starts to dissolve, about 5 minutes. Mix in the maple syrup and vanilla until incorporated. Then mix in the sunflower oil until incorporated.
In a medium bowl, combine the oat flour, buckwheat flour, cocoa powder, baking powder, and salt. Gradually stir the dry ingredients into the wet until well mixed. Fold in the chocolate chips and scrape the batter into the prepared pan.
Bake until the batter is just set yet still moist and fudgy in the center, 20 to 25 minutes. It will puff and fall on its own near the end of the baking time. It will also appear a little bubbly. Let cool before cutting.
