Sunday, November 27, 2016

Minimalist Vegan, Gluten-Free, Dark Chocolate Brownies


Equipment needed:
Stove, Oven, 2 Cookie Sheets, 1 Medium or Large Sauce Pot, Parchment Paper, 1 Large Stirring Spoon, 1 cup and 1/2 cup Measuring Cups, Knife or Pizza Cutter (optional)

Turn oven on to 350 degrees to pre-heat.

On the stove, on low heat, in the sauce pot:
2 cups unsweetened vegan milk
1/2 cup chia seeds
1 package vegan, gluten-free dark chocolate chips

Melt the chocolate, stirring occasionally.

Turn off the stovetop.

Add to the sauce pot:
2 cups gluten-free flour
1 cup raw, shelled, unsalted sunflower seeds
1 cup raw, unsalted pumpkin seeds

Stir until well mixed.

Cut a piece of parchment paper about the size of the cookie sheet. Empty the sauce pot contents onto the middle of the parchment paper on the cookie sheet. Spread to about 1/4 to 1/2" thickness. Score lines about the size you want your brownies to be (optional).

Baking times vary depending on flour, milk, and if you’re using a convection oven, but here are the basics.
Check the brownies after the first 30 minutes and then every 5-15 minutes depending on how close to done they are. Bake for 45-50 minutes. Take the cookie sheet out of the oven. Place the other cookie sheet on top and flip them together so the brownies are now upside down on the second cookie sheet. Remove the first cookie sheet and the parchment paper. Bake for 45-50 minutes.

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