Vegan Raspberry Brownies
September 26, 2015
My almost 7-year-old son’s eyes lit up when I explained baking as a science, it’s one of his favourite subjects at school. He couldn’t wait to get started, a combination of Sous Chef and Scientist. He loved the process, the measuring, mixing & creating. Not to mention the anticipation… would our experiment work?
Yes, finally, chocolatey, fudgy with the very scientific (LOL) addition of raspberries!
VEGAN RASPBERRY BROWNIES
Author: Tina Khoury (The Barefoot Housewife)
Category: dessert
INGREDIENTS
- 2 tbs flax meal
- 5 tbs water
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar
- 1/4 cup raw cacao
- 1 1/2 cups wholemeal spelt flour
- 1 tsp baking powder
- 1 cup almond milk
- 50g dark chocolate chopped into small chunks
- 1 cup frozen raspberries that have been defrosted
INSTRUCTIONS
- Line your baking tin (23 x 13 cm) & preheat your oven to 175C (no fan)
- Important Tip: Ensure all your ingredients are room temperature (because we are using coconut oil) if you add cold ingredients the oil will harden.
- In a large bowl mix together the flax meal & water (this will make your flax ‘eggs’)
- Then add each item in the ingredients list mixing well after each addition. Taking care just to gently fold through the chocolate & raspberries.
- Pour into your tin & bake for 25 – 30mins until a skewer comes out clean.
- Cool completely before cutting & top with extra raspberries if desired.
- I would love your feedback if you try this recipe…
Happy baking,
Tina xo
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