Oat, chickpea and cranberry choc brownies

Oat, chickpea and cranberry choc brownies

These are nutrient-packed, vegan, gluten-free chocolate brownies with a twist! They’re gooey, chocolatey and fudgy, super quick and easy to make, and are even better the next day. Indulge in these scrumptious treats, knowing they are packed with nutrients and free from all the main things including gluten, nuts, dairy, eggs and refined sugars. They’re loaded with oats, chickpeas and raw cacao powder which means they’re packed with nutrients.
Created by @miraweiner
MAKES

9 medium square brownies

PREPARATION TIME

15 minutes + 25 minutes cooking time

DIFFICULTY

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Ingredients

¾ C gluten-free oat flour (tip: blend gluten-free oats into a flour)
¼ C chickpea flour
⅔ C coconut sugar
¼ C raw Cacao Powder
6 Tbsp unrefined (virgin) coconut oil, melted
1 C plant-based milk (oat, organic soy or almond works well)
1 flax or chia ‘egg’ (1 Tbsp ground flaxseeds or ground chia seeds with 3 Tbsp filtered water)
¼ C sugar-free dark chocolate chips or roughly chopped chocolate
1 handful of sulphur-free, dried cranberries
½ tsp baking soda
½ tsp apple cider vinegar (with the Mother)
½ tsp pure vanilla extract
a pinch of Himalayan salt

Method

Step 1:

Make the chia or flax ‘egg’ by combining the ground seeds and water together. Let sit for 5-10 minutes.

Step 2:

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’.

Step 3:

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.

Step 4:

Preheat the oven to 175℃. You can use parchment paper, but you can also oil a baking tin (19cmx19cm) with some melted coconut oil and pour the batter in. Bake these for 20-25 minutes.

Step 5:

Once done, allow to cool and serve with your choice of toppings.

Notes:

Try with salted date caramel sauce and a scoop of coconut ice cream or coconut yoghurt. It also works well with a drizzle of tahini, maple syrup, raw cacao nibs and toasted sesame seeds.

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