|1 Tbs||chia seeds|
|250 g||buckwheat flour|
|1 tsp||Robertson's bicarbonate of soda|
|pinch||salt — sea|
|60 g||cacao powder|
|330 g||coconut — sugar|
|100 ml||almond milk|
|130 g||coconut oil — melted|
|handful||walnuts — chopped|
Preheat the oven to 190.C (fan 170.C).
Line a 25 x 18 x 4cm baking tin with baking parchment.
Place the chia seeds in a bowl with 4 tablespoons water, mix well then leave to one side for 10 mins to thicken up.
Place the flour, bicarb, salt, cacao powder and coconut sugar into a large bowl and mix well to remove any lumps.
Next, add the almond milk, chia mixture and melted coconut oil and mix well for 5–6 mins to ensure everything is well combined.
Pour the mixture into the lined tin and sprinkle with the walnuts.
Bake for 25–30 mins, until cooked through but still a little fudgy in the middle.
Leave to cool in the tin for 10 mins, then transfer to a wire rack, before cutting into brownies.
TIPS: In the deli we bake these brownies in individual moulds, which gives them a crusty edge, but here we’ve suggested baking them in one large tray as it’s easier and makes them extra gooey.
Recipe extract from Deliciously Ella The Plant-Based Cookbook by Ella Mills, published by Hodder&Stoughton on 23rd August priced 330.00. Photographs by Nassima Rothacker © Hodder & Stoughton.