OK, so what kid doesn't love a brownie? 'No kid ever!' was Lulu's response, and so she signed on to try these super-friendly-for-all treats! Inspired after reading our interview with Jessica Thurecht from COYO... let's say... Lulu was up for the challenge of trying her hand at a vegan alternative to the regular brownies she likes to makes for friends and family.
With a description of dreamy and fudgey, we're also impressed that they're free of refined sugar, dairy and gluten. Does it get any better?
Ingredients1 and 1/2 cups of rice flour
1 cup almond meal
1/2 cup cacao powder
pinch of salt
1/4 cup brown sugar
1/2 cup natural COYO coconut yoghurt
3/4 cup maple syrup
1/2 cup almond milk
2 flax eggs (2 tbsp flax meal + 6 tbsp water, sit for 3 minutes)
100g macadamias, chopped
50g vegan dark chocolate
1. Line a 9x12 baking/ brownie pan with oil and / or baking paper
2. Preheat the oven to 180 degrees celsius.
3. In a small bowl, combine coconut yoghurt, maple syrup & flax eggs, set aside.
4. In a large bowl, combine rice flour, almond meal, cacao powder, brown sugar & salt. Once combined, create a well in the centre & add wet ingredients.
5. Combine wet & dry ingredients together well, before gradually adding the almond milk and mixing as you go.
6.Once combined, add the macadamias & dark chocolate and mix briefly.
7. Pour the mixture into the brownie pan, smoothing out to the top and topping with any extra macadamias or dark chocolate.
8. Bake for 20-25 minutes, or until knife comes out clean. Leave to cool completely, before cutting & serving with your favourite COYO coconut ice cream.
Lulu found that it is best not to beat the mix too much and to more 'combine' the ingredients like they mention... oh and undercook them a litlte bit to get the gooey flow of fudgey goodness. Of course serve with the Coyo icecream because Lulu loves it and lets just say 'alternatives' don't usually go down well with her... she's a kid after all!
This recipe was originally created by vegan foodie superhero Amanda Ducks.