Chia Seed Brownies
Servings: 4 people
Ingredients
- 2 tbs chia seeds , soaked in 6 tbs water
- ¼ cup/ 70 g maple syrup, or raw honey
- ⅓ cup/ 70 g coconut sugar, or brown sugar
- ¼ cup/ 50 ml coconut oil, melted
- 2,5 tbsp/ 40 ml vegan milk, or dairy milk
- ⅓ cup/ 35 g coconut flour
- ¼ cup/ 30 g cocoa powder
- 1 tsp baking powder
- ⅓ tsp salt
- 2 tsp vanilla extract
- ¼ cup/ 50 g walnuts, roughly chopped
Instructions
- In a small bowl combine coconut flour, cocoa powder, baking powder and salt. Mix very well and set aside.
- In a large bowl whisk together honey, sugar and the chia seeds, soaked in water (the mixture will be gel like) until combined. Add the oil, vanilla and milk and whisk for few more seconds until uniform. Add the dry ingredients and whisk shortly until just absorbed. At the end add the walnuts and whisk gently with a wooden spoon until evenly distributed.
- Preheat oven to 180 degrees C (350 degrees F). Grease very well a 8 x 8 inch baking pan (I used 2 baking dishes with 500 ml capacity each). Transfer the batter to the pan and smooth the top with the spoon.
- Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Serve hot or cool, ideally with an ice cream scoop on top.
Notes
- Any kind of milk can be used in this recipe: animal or plant based
- Instead of mixing two sweeteners, you can use just coconut/ brown sugar or maple syrup or substitute them by equal quantity honey.
- For a Keto version:
- Skip the honey and the brown sugar and use ½ cup (100 g) Xylitol or 150 g Erythritol (about ¾ cup)
- Use coconut milk or dairy cream instead of any other milk.
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