I am way to excited about this recipe, because when googling gluten free, plant-based and refined sugar free brownies I could only find sweet potato or black beans based ones, which are by all means delicious, but I always found they never had quite the right classic brownie texture. This recipe was actually kind of an improvisation after doing some other experiments with rice flour and syrup and finding that it works amazing as a binding agent. This way the brownies are soft (but not too mushy) on the inside and a little crunchier on top. You could even add some chocolate pieces or drop if you want to add another layer of goodness!
120gr rice flour
20gr almond meal
3 heaped tablespoons cocao powder
1 tablespoon arrowroot powder
3/4 teaspoon baking powder
1 teaspoon vanilla extract
100gr chopped walnuts or hazelnuts (optional)
200ml oat/almond mylk
100gr melted coconut oil
2 chia eggs (2 tbsp chia, 2 water set aside 10min)
1 tablespoon apple cider vinegar
60ml rice syrup
40ml agave/maple syrup
pinch of salt
Preheat oven to 180°C.
Combine the dry ingredients in a mixing bowl first, then add all wet ingredients. Adjust sweeteners to personal taste but don't replace the rice syrup as it's a strong binding agent.
Once everything is mixed evenly and uniformly, line a square baking tray or grease it with coconut oil before pouring in the mixture.
You can sprinkle some additional nuts on top to add a little crunch and once the oven is at temperature put it in and let it bake for about 30-45min.
When cooked, let it cool for 20 min to allow the brownies to firm up even more and serve.