3/4 cup oat flour
1/4 cup chickpea flour
2/3 cup coconut sugar
1/4 cup cacao powder
6 tbsp coconut oil
1 cup plant-based milk
1 tbsp ground chia seeds — soaked in 3 tbsp water
1/4 cup dark chocolate chips
1 handful dried cranberries
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 pinch pink himalayan salt
In a glass or cup make the chia or flax ‘egg’ by combining the ground seeds and water together. Let sit for 5-10 minutes.
Combine the oat flour, chickpea flour, raw cacao powder, coconut sugar and pink Himalayan salt together in a bowl. Mix well. Place the baking soda into the bowl and add the apple cider vinegar directly on top so it foams. Add the coconut oil to the mixture.
Slowly mix in the plant based milk, vanilla and the chia or flax ‘egg’. Once combined, add the chocolate chips or roughly chopped chocolate as well as the cranberries.
Allow the mixture to sit for 5-10 minutes to thicken. I use parchment paper but you can also oil a baking tin (19cmx19cm) with some melted coconut oil and pour the batter in. Bake in a preheated oven at 175C for 20-25 minutes.
Once done, allow to cool and serve with your choice of toppings. I love this brownie with salted date caramel sauce and a scoop of coconut ice cream or coconut yoghurt. It also works super well with a drizzle of tahini, maple syrup, raw cacao nibs and toasted sesame seeds.
Article written by: Food24
Photo credit: Ascension Kitchen