Gluten-Free Brownies With No Eggs
I have started watching what goes into my food, so I've begun making my food from scratch.
Eggless gluten-free brownies
I normally make my gluten-free brownies with sweet potatoes, but I recently discovered gluten-free 1-to-1 baking flour in my grocery store. I decided to try it out.
Here are some notes about my ingredients:
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- Egg substitute: Instead of eggs, I use flaxseed and chia seeds.
- Chocolate: I use the gluten-free Hershey's special dark chocolate chips, which have a lovely, deep flavor.
- Gluten-free flour: If you are accustomed to using gluten-free flour in baked products, you are probably aware that they firm up quite a bit once refrigerated. If you want soft and fudgy brownies, I recommend making these brownies in smaller batches so that they can be consumed right away.
- Sugar: If you want sweet brownies, feel free to use up to one cup of sugar. I use only two tablespoons of sugar in my brownies because I like the slightly bitter taste. It's also healthier!
- Cacao: I recommend using cacao instead of cocoa powder for fantastic health benefits (see video below).
Ingredients
- 1/3 cup olive oil
- 1/2 cup mixed coconut and almond milk
- 2 tablespoons muscovado sugar, or as desired
- 3 teaspoons vanilla extract
- 1/2 cup mixed flaxseed and chia seeds
- 1/3 cup cacao powder
- 1 cup gluten-free 1-to-1 baking flour
- 1/2 teaspoon salt
- 1/2 cup gluten-free dark chocolate chips
Instructions
- Line a 9x9 glass tray with baking paper.
- Preheat your oven to 350°F.
- In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds.
- Add in the cacao powder and salt.
- Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick.
- Transfer the batter to the glass tray and spread it out.
- Bake for 20 minutes or until done.
- Allow to cool and cut. Enjoy with a cup of joe!
