Oat Flour Brownies
This sweet & decadent oat flour brownies are healthy yet incredibly yummy ! Easy to make and also happens to be vegan too.
Servings 12 slices
Preheat oven to 180C / 350F . In a large mixing bowl, mix together oat flour, sugar, cocoa powder, baking powder and instant coffee powder. Mix until everything is well incorporated.
Add in the plant milk, applesauce, cashew butter and vanilla extract. Mix well. Pour batter into an oiled 8x8 baking pan. You can also line pan with parchment paper instead.
Bake for 18-22 minutes, or until a toothpick comes out fairly clean from the center. It is okay to have a few crumbs left on it as brownies will continue to cook out of the oven.
Let it cool completely, before slicing and serving.
*Make this gluten-free by using gluten-free oat flour, or make your own from gluten-free oats.
**Coconut sugar can be substituted with other granulated sweeteners like brown and white sugar or sugar-free substitutes.
***Any kinds of plant milk will work in this recipe. Some of my favorites includes soy, oat and almond milk. You can even use regular dairy milk if not vegan.
****Cashew butter can be substituted with other kinds of nut butter like peanut or hazelnut. You can even make this nut-free by using tahini, pumpkin seed butter or sunflower seed butter instead.
As this recipe uses baking soda as rising agent, both Dutch or natural cocoa powder can be used.
If you prefer your brownies to be fudgy, bake them for 15-18 minutes or until the center is just set.
It is really important to let your oat flour brownies cool down to room temperature before slicing ! It allows times for it to develop its flavors and also prevent them from crumbling. Slice them with a plastic knife instead of bread knife or other serrated knifes for a cleaner cut.
Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg