These are the worst vegan brownies ever.
If I say they are the best vegan brownies ever than you’ll have super high expectations that we might not be able to meet. Like when everyone raved about how great Titanic was and then I saw it and was completely disappointed because it didn’t live up to the hype. I would hate for that to happen with my new favorite brownies.
Because I’m in heaven. Just heaven. For I have just perfected my new favorite vegan dessert. It’s gooey, fudgy, chocolatey, and delicious! It is dairy-free, gluten-free, oil-free, and egg-free. I had sort of resigned myself to never having a good brownie again since going plant-based. And there was certainly no chance of having a good vegan, gluten-free brownie.
Well, I was wrong. And I am so happy to be wrong on this one.
It all started when I found this recipe at Oh She Glows that was a recipe Angela slightly adapted from the Clean Start cookbook by Terry Walters. I had two perfectly slightly over-ripened bananas calling for me to use them in a sweet treat so I used these recipes as a starting point and made some of my own modifications. One of those was adding some xanthum gum to prevent them from being crumbly. When baking with gluten-free flours you need something to hold it all together. After one try without the xanthum gum and one try with it, I have proclaimed a winner.
Oh happy day. I’m still doing my happy dance as I sit here and eat another brownie.
I was looking for something gluten-free as I’ve found lately that I feel so much better when I avoid wheat. I was intrigued by the use of teff flour in these brownies as teff is the main ingredient in injera, a spongy Ethiopian bread that I love. I bought a package of teff flour by Bob’s Red Mill a while back but never got around to making injera. I am now in love with teff. It doesn’t have a weird taste like some non-wheat flours, cooked just fine, and in addition to being gluten-free, has a great nutritional profile.
According to the Bob’s Red Mill website, whole grain teff, “compared to other grains, has a much larger percentage of bran and germ so it’s a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium. The calcium content in teff significantly surpasses that of all other grains.” Hey, that’s good enough for me!
Here’s to an amazing gluten-free, oil-free and seriously yummy vegan brownie! But let’s just pretend they are terrible because I don’t want you to be disappointed if they don’t live up to the hype.
P.S. Through an extensive and well-vetted
sampling control process, I have determined that these taste best right out of the oven. Should you desire not to eat the entire pan in one sitting (which I recommend), store them in the refrigerator and pop them in the microwave for about 20 seconds when you are ready for another one.
- 1 cup unsweetened organic applesauce
- 16 pitted medjool dates, quartered
- 2 medium ripe bananas (the riper the bananas, the sweeter this will be)
- 1 cup pure maple syrup
- 2 tsp vanilla extract
- 1 cup brown teff flour
- 1 cup almond meal (if you don’t have almond meal you can grind almonds in your food processor)
- 1 tsp xanthum gum
- 1 cup cocoa powder
- 1 tsp cinnamon
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2/3 cup chopped walnuts
- 1 cup vegan chocolate chips
- Preheat oven to 350 degrees F and prepare an 8” x 8” pan. We used a metal non-stick pan that required no preparation. Otherwise use parchment or a small amount of non-stick spray to prevent the brownies from sticking to the pan.
- In a high-speed blender or food processor, blend the applesauce, dates, bananas, maple syrup, and vanilla until they are smooth.
- In a large mixing bowl, whisk the teff flour, almond meal, xanthum gum, cocoa powder, cinnamon, baking powder, baking soda, and salt.
- Add the wet mixture to the dry ingredients and mix until just combined. Fold in the walnuts and chocolate chips, being careful not to over mix the batter. The batter will be fairly thick.
- Pour the batter into your pan and smooth it out until it is spread evenly.
- Bake for 25-35 minutes or until a toothpick comes out clean. These kept in our refrigerator for 5 days. And it’s amazing we didn’t eat them all before that!
- Makes about 16 brownies.
This recipe was submitted to Ricki Heller’s Wellness Weekend and