VEGAN BROWNIES
"Buckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don't have Sucanat, you can replace it with turbinado sugar or coconut sugar."
Ayurvedic Insight: "Cocoa powder and chocolate have some amazing health benefits, such as increasing circulation and reducing coughs. That said, these indulgent brownies are best enjoyed in small amounts and with full attention to savoring every bite."
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 1/2 cups gluten-free oat flour
1/2 cup buckwheat flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Grease a 13x9-inch baking dish with oil.
You can mix these by hand or with an electric mixer. Either way, 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 in 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.
Makes 12 four-inch brownies
Used by permission to Recipelink.com from Random House
Source: The Kripalu Kitchen: Nourishing Food for Body and Soul by Jeremy Rock Smith and Dave Joachim (Ballantine Books; April 16, 2019)
"Buckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don't have Sucanat, you can replace it with turbinado sugar or coconut sugar."
Ayurvedic Insight: "Cocoa powder and chocolate have some amazing health benefits, such as increasing circulation and reducing coughs. That said, these indulgent brownies are best enjoyed in small amounts and with full attention to savoring every bite."
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 1/2 cups gluten-free oat flour
1/2 cup buckwheat flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Grease a 13x9-inch baking dish with oil.
You can mix these by hand or with an electric mixer. Either way, 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 in 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.
Makes 12 four-inch brownies
Used by permission to Recipelink.com from Random House
Source: The Kripalu Kitchen: Nourishing Food for Body and Soul by Jeremy Rock Smith and Dave Joachim (Ballantine Books; April 16, 2019)
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!