I love, love, love brownies! Hot, fudgy, chocolatey and slightly fruity brownies. Brownies are what makes my heart sing.
When I initially went vegan, I didn’t really have a hard time to find a vegan recipe for the perfect comfort food brownies. Looking back, however, I have to admit that all the recipes were extremely unhealthy- some called for up to 2.5 cups of pure oil!
Once I went plant based, I noticed that there were quite a few recipes for Black Bean Brownies. Believe me, I’ve had a fair share of them until now and I just don’t like them.
So, I had to come up with another recipe. And since my silicone brownie mould arrived today, I thought that today was the perfect time to whip up some brownie perfection. Here’s what I came up with:
They look pretty decent, don’t they? What makes them even better is the fact that they are not only SOS-free, but also gluten free, so they can be brought to any potluck, as literally everyone will be able to enjoy them.
1 cup millet
1 cup gluten-free rolled oats
2 tbsp baking powder
1/2 tsp ground vanilla
3/8 cup cocoa powder (use very low fat if you can!)
1.5 cups date paste
1 cup sugar-free applesauce
1 cup plant milk
1. Grind millet and oats in your blender. You want to have a very fine flour, so you may let your blender run for a couple of minutes. Transfer the flour to a large(!) bowl, add the other dry ingredients and combine.
2. Combine the wet ingredients in a separate bowl. Now add the wet to the dry ingredients and stir until well combined.
3. Place the batter in a 9″ square silicone baking pan and bake for 30 minutes at 350°F.
Infused Brownies: To make infused brownies, pour 1/2 cup of your favourite flavory liquid (fruit juices, coffee…) over the brownies when they’re still hot. Let them soak for at least 20 minutes before eating/serving.
Chef’s Note: Regular rolled oats may be used in place of the gluten-free ones.