Food and Drink, News

Easy Vegan Gluten-Free Brownies

Easy Vegan Gluten-Free Brownies

Makes 9 Brownies

In October we cooked for a wonderful Bride and Groom at a wedding that was attended by Emma Thompson, Colin Firth, Greg Wise, Imelda Staunton, Jim Carter, Derek Jacobi, Ben Elton and many more. To accommodate quite a few special diets we created this wonderful Gluten Free Vegan Brownie!

Ingredients

  • 2 batches of flax eggs (2 tablespoons (14g) of flaxseed meal + 5 tablespoons (75ml) of water)
  • Half a cup of melted coconut oil
  • Half a cup of coconut sugar
  • Quarter of a cup of maple syrup (or agave nectar)
  • 1 teaspoon vanilla extract
  • Three quarters of a teaspoon of baking powder
  • Quarter teaspoon sea salt
  • Half cup unsweetened cocoa powder
  • Three quarters of a cup of Gluten Free Oat Flour
  • Quarter cup of corn meal
  • One third of a cup of pecans or walnuts (optional)
  • One third of a cup of vegan chocolate chips (optional)

Method

  • First preheat the oven to 3500F (1760C) and lightly grease an 8”x8” baking dish with coconut oil, then line with parchment paper
  • Prepare flax eggs in a small mixing bowl. Set aside.
  • In a large mixing bowl add melted coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
  • Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa power and whisk.
  • Add gluten-free oat flour and corn meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
  • Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
  • Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
  • Remove from the oven and let cool in the pan for at least 10 minutes, preferably 45 minutes – 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I woud suggest 9).
  • These are delicious on their own, but we served it with poached pear, coconut cream and cinnamon. For an easy option go for Ice Cream or Whipped Cream!
  • Completely cooled leftovers don’t tend to hang around for long, but will last a few days at room temperature in an airtight container or in the freezer up to 1 month.

Foods in season:

Fruits, Nuts & Fungi
Apples, medlars, pears, quince, raspberries, chestnuts, horse mushrooms, oyster mushrooms, truffles, walnuts, wood blewits

Vegetables & Herbs
Artichoke, beetroot, Brussels tops, cabbages, cardoons, carrots, celeriac, celery, chard, chicory, endive, greens, kale, leeks, lettuce, onions, parsnips, potatoes, pumpkins, salsify, swede, turnips, nettles, watercress

Meat & Game
Wild goose, grouse, hare, mallard, partridge, pheasant, rabbit, wood pigeon

Fish & Shellfish
Code, crab, lobster, mackerel, mussels, oysters, prawns, scallops, sea bass, sprats, squid, whiting

Going out of season:

Grouse, Medlars, Quince, Swiss Chard, Wild Mushrooms

Suzanne is a professional chef, wife and mother who has lived in East Dulwich all her life!

www.suzannejames.co.uk

This article first appeared in the November 2018 issue of SE22 magazine.