I learnt this recipe from Maki Stevenson who is the owner of the Makifood Cookery School in Budapest. She makes healthy, vegan sweets – I love all of them. This brownie is soft, not too sweet and very easy to make.
– 1/2 cup whole wheat spelt flour, sifted
– 1/2 cup white spelt flour, sifted
– 6 tablespoons cocoa powder, unsweetend, sifted
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (or if you like it sweeter 1/2 cup) cane sugar
– 1/4 cup maple syrup
– 2 tablespoons rice syrup
– 1 cup coconut milk
– 1/4 cup coconut oil
– 1 teaspoon apple vinegar
– handful brazil nuts, roughly chopped
Preheat the oven to 180C (350F). In a bowl mix together the dry ingredients: flours, cocoa, baking soda, baking powder and salt. In another bowl mix together the wet ingredients: sugar, maple syrup, rice syrup, coconut milk, coconut oil and vinegar. Pour the wet ingredients into the dry ones and mix until smooth. Add chopped brazil nuts.
Grease a baking pan (25 cm * 17 cm) and line it with parchment paper. Pour batter into pan and spread evenly. Bake it on 175-180C (350F) for about 25-30 minutes. Remove from the oven when a toothpick just comes out of the brownies cleanly. Let cool completely on a rack. Cut brownies on a cutting board (remove paper) into squares.