Oat, chickpea and cranberry choc brownies
|3/4 cup||oat flour|
|1/4 cup||chickpea flour|
|2/3 cup||coconut sugar|
|1/4 cup||cacao powder|
|6 tbsp||coconut oil|
|1 cup||plant-based milk|
|1 tbsp||ground chia seeds — soaked in 3 tbsp water|
|1/4 cup||dark chocolate chips|
|1 handful||dried cranberries|
|1/2 tsp||baking soda|
|1/2 tsp||apple cider vinegar|
|1/2 tsp||vanilla extract|
|1 pinch||pink himalayan salt|
In a glass or cup make the chia or flax ‘egg’ by combining the ground seeds and water together. Let sit for 5-10 minutes.
Combine the oat flour, chickpea flour, raw cacao powder, coconut sugar and pink Himalayan salt together in a bowl. Mix well. Place the baking soda into the bowl and add the apple cider vinegar directly on top so it foams. Add the coconut oil to the mixture.
Slowly mix in the plant based milk, vanilla and the chia or flax ‘egg’. Once combined, add the chocolate chips or roughly chopped chocolate as well as the cranberries.
Allow the mixture to sit for 5-10 minutes to thicken. I use parchment paper but you can also oil a baking tin (19cmx19cm) with some melted coconut oil and pour the batter in. Bake in a preheated oven at 175C for 20-25 minutes.
Once done, allow to cool and serve with your choice of toppings. I love this brownie with salted date caramel sauce and a scoop of coconut ice cream or coconut yoghurt. It also works super well with a drizzle of tahini, maple syrup, raw cacao nibs and toasted sesame seeds.
Reprinted with permission from Mira Weiner, for more recipes follow along on Instagram.