11 cup
spelt, all-purpose, or Bob’s gf flour (120g)
11 cup
unsweetened cacao or cocoa powder (80g)
11/4 tsp
+ 1/8 tsp salt
11/2 tsp
baking powder
11/2 cup
brown sugar or packed 1/2 cup coconut sugar (115g)
1 only
if using Bob’s gf flour, add 1/4 tsp xanthan gum
11/3 cup
unrefined sugar OR stevia baking blend
1 loosely
packed 2 tbsp non-GMO cornstarch (flaxmeal also works)
12/3 cup
mini chocolate chips, optionalWhisk together the first 3 ingredients, then set aside. If using flax, whisk it in as well. Preheat oven to 330F. Grease a 9×13 pan or line with parchment paper, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 16 minutes. The brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze. Frost with frosting of choice or the following recipe: 1/2 cup cocoa powder (40g) 2 tbsp pure maple syrup or agave (30g) 1/2 cup virgin coconut oil, melted (75g) Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set. View Nutrition Facts
There is a google translator to the left at the bottom of the menu. Det är en vegan brownie som är baserad på bönspad istället för ägg, och let me tell you this - det var helt AMAZING
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There is a google translator to the left, at the bottom of the menu. Dessa "cups" består av en raw browniebotten, cheesecake med smak av björnbär som fyllning, smält mörk choklad med kokossmak, kokoschips, färska björnbär och mer riven mörk choklad
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