This is my version of Betty Crockers brownie mix. It uses spelt flour, ground flax seeds instead of eggs and coconut sugar instead of refined cane sugar. These brownies are vegan and plant-based beside the baking powder. Brownies are very dense and for that reason are extremely sweet, enjoy with your favorite milk.
Ingredients:
- 62g (1/2 c) spelt flour (I used sprouted)
- 35g (1/3 c) dutch processed cocoa powder (cocoa powder or carob powder)
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1 cup + 1 Tbsp. (170g) coconut sugar
- 2 Tbsp. + 2 tsp. grape-seed oil (or avocado oil)
- 2 Tbsp. ground flax-seed + 6 Tbsp water (combined and sitting for at least 3 minutes)
- 1 Tbsp. water
- 1 tsp. vanilla (optional)
- 1 cup walnuts (optional)
- Oven
- 8x8 pan
- Bowls
- Weight scale (allows exact measurements)
- Pre-heat oven to 350F
- Combine 6 Tbsp. water and ground flaxseed and set aside
- Combine all dry ingredients except for coconut sugar
- Combine coconut sugar with oil, mix and dissolve well
- Combine all wet ingredients with oil/sugar mix
- Combine dry ingredients into the wet ingredients and combine well until there are no lumps
- Lightly grease the pan.
- Bake 25-30 minutes
- Allow to cool completely before cutting.
More plant based pastries available in our pastry book 7 Flours available now.
