These cacao walnut brownies are a must try! Chocolaty, fudgy, rich, simple to make and totally yum! These brownies full of antioxidant cacao, fluffly almond meal and brain boosting walnuts will have you flying!
Yes it is possible to have gluten free, refined sugar free, dairy free, everything free brownies! And YES they are actually tasty!
The gluten free flour mix I’ve used is from Scoop Wholefoods made of rice, buckwheat, tapioca and potato. This blend offers an array of health benefits including protein and carbs.
In replacement for an egg I’ve used flaxmeal, which is basically ground up flax seeds. The ratio which will give you the best results is approximately 1:2 ground flax to water. Therefore here I’ve used 2 Tblspn flaxmeal + 5 Tblspns water. Once mixed evenly together you let it sit for 5 minutes to thicken. This is added later on into the recipe.
I’ve used cacao and carob powder in this recipe however you’re welcome to use all cacao or cocoa powder.
Cacao, being the raw chocolate form is the best option here, however it can have quite a bitter flavour so carob flavour balances this out and brings in a slight caramel like flavour. Cocoa is the processed sweeter option, I call the ‘naughty option’ which is fine every now and again but you’ll gain much less health benefits from the brownies this way.
In addition psyllium husk, that powder people see and usually walk right past, is a god send for gluten free baking. All you need it the tiniest amount and it will give bounce to your cakes, brownies and baked treats! Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds. Known for being benefical to the heart and pancreas, it is commonly known as a laxative so you only need to use the smallest amount.
Enjoy these gluten free cacao walnut brownies with this Cinnamon Turmeric Latte.
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Preheat oven to 180c and lightly oil an 8 x 8 inch pan (or something similar).
Mix all the dry ingredients together until well combined.
Mix all the wet ingredients together until well combined.
Slowly pour the wet mix into the dry mix until a smooth batter forms.⠀
Pour into a baking tray making sure it's even. Cook for 15 minutes, then let it rest on the counter for at least 10 minutes in the pan before tucking in!⠀
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Ingredients
Directions
Preheat oven to 180c and lightly oil an 8 x 8 inch pan (or something similar).
Mix all the dry ingredients together until well combined.
Mix all the wet ingredients together until well combined.
Slowly pour the wet mix into the dry mix until a smooth batter forms.⠀
Pour into a baking tray making sure it's even. Cook for 15 minutes, then let it rest on the counter for at least 10 minutes in the pan before tucking in!⠀
Let me know if you try these at home. Such a tasty gluten free alternative!
Laura x
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