Vegan, Gluten-Free Brownies with Pecans and Cacao Nibs
The texture? Ultra-soft. The chocolate level? Ultra-rich. And unbelievably, these brownies don't contain milk or eggs, but instead... vinegar! Vinegar is a healthy addition to any diet, a useful cleaning tool, and also an indispensable ingredient when it comes to making delicious vegan desserts. When mixed with baking soda, apple cider vinegar creates a chemical reaction that makes these brownies light and fluffy, without a trace of bitter taste. For a gluten-free version, a mix of almond powder and rice flour works wonders, try if for yourself! Delicious when served with coconut milk whipped cream!
3 tsp PRANA organic golden flax seeds, ground
1 cup PRANA organic raw European almonds
¾ cup brown rice flour or white flour
2 tbsp cornstarch
½ cup PRANA organic raw European almonds
1 pinch of sea salt
½ tsp baking soda
½ cup PRANA organic chocolate chunks, 70% cacao
¼ cup coconut oil
3 tbsp PRANA organic hazelnut butter (or any nut butter of your choice)
1 cup PRANA organic fair trade cane sugar
¼ cup almond milk
1 tbsp apple cider vinegar
½ cup PRANA organic raw pecans
¼ cup PRANA organic raw cacao nibs (optional)
Preheat oven to 350°F (180°C).
In a bowl, mix ground flax with 2 tbsp of water. Set aside so flax can gel.
Place almonds in the bowl of a food processor and pulse into a fine powder.
In a large bowl, mix almond powder, rice flour, cornstarch, cocoa powder, salt and baking soda.
In a saucepan over low heat, melt half the chocolate chunks with coconut oil and hazelnut butter. Remove from heat and mix with a spatula.
In a bowl, combine flax gel with sugar, almond milk, apple cider vinegar and chocolate mix.
Mix these wet ingredients with dry ingredients and stir until blended. Add pecans and cacao nibs (if using).
Pour batter into a square 8 inch (20 cm) cake pan and bake 25-30 minutes. Leave to cool in the pan for at least one hour before serving (very important!).