"An easy, gluten- and oil-free recipe for a smooth, rich, flavorful and incredibly irresistible brownie. Serve warm with a scoop of ice cream for an even more perfect result."
Chocolate brownie with oat and almond flour.
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Prep time 10mins
Cook time 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/4 cup oat floor
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/3 cup cacao powder
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup applesauce
- 1/2 cup soy yogurt
- 1/2 cup soy milk
- 2 teaspoon vanilla extract
- 1/3 cup pecans
- 1/2 cup chocolate chips
Method
Step 1
Preheat the oven to 180 °C (350°F)
Step 2
Mix all the dry ingredients together (oat flour, almond powder (flour), coconut sugar, cocoa powder, baking powder and baking soda).
Step 3
Add the liquid ingredients (apple compote, soy yogurt, vegetable drink and vanilla extract). Mix well until you become a homogeneous paste.
Step 4
Add the chocolate chips and the pecan nuts to this dough.
Step 5
Cover a deep baking tray or mold with baking paper.
Step 6
Pour the dough in the baking mold.
Step 7
Decorate with the rest of the pecans and bake for 15 to 25 minutes (until the tip of a knife comes out almost dry) in the oven (still at 180 °C (350°F))
Step 8
Topping: top with 1/4 cup of pecan nuts before baking
Step 9
Suggestion: Serve half warm with a scoop of (vegan) vanilla ice cream or let cool to cut and store. You can keep it for a few days at room temperature or in the freezer for up to 3 months.