STICKY BUCKWHEAT CHOCOLATE BROWNIE (Gluten Free & Vegan)

This squashy rich brownie freezes well, so can be whipped out of the freezer as a short notice pud, to put with strawberries as a summer desert or used in lunch boxes.

Whisk together:

650g raw cane sugar

400g Non Dairy spread

Mix in:

180ml water whisked together with 6 table spoons of Orgran

OR
This can be substituted with 9 tbsp flax seed & 180ml water – left to stand 15 mins OR 180ml of whipped aquafaba OR 180ml apple sauce OR a banana.

Add other ingredients and mix :

2 cups Buckwheat flour (Doves farm is very good)

1.5 cups Cocoa powder

1/2 tsp Salt

1 tsp baking powder

2 tblsps vanilla essence

1 cup of dark chocolate chips (or smashed chocolate bar)

Mix very well and pour into a lined baking tray – NB this makes enough for a full size baking tray so you can half the ingredients to make a sensible quantity, but I usually freeze half and use half. Bake for 25 mins at 175c

Cool and cut into squares, don’t refrigerate as it goes hard, but you can freeze it for use one square at a time with ice cream 🙂

2019-05-23T16:28:29+00:00

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