Oat, Chickpea and Cranberry Choc Brownies
Makes: 9 medium square brownies
Prep time: 15 minutes
Cooking time: 25 minutes
1-bowl nutrient packed vegan and gluten free chocolate brownies with a twist!
This is one of my favourite recipes and they’re even better the next day. They’re super quick and easy to make, plus they’re great for festive treats too. They originated during the lockdown and were one of my first baked recipe creations, they always come out a little different each time but they’re always a winner – gooey, chocolaty, fudgy and delicious!
This is a great allergy-friendly sweet treat and I love that I can indulge in something scrumptious, knowing it’s packed with nutrients and free from all the things including gluten, nuts, dairy, eggs and refined sugars. They’re loaded with oats, chickpeas and raw cacao powder which means they’re packed with nutrients.
Oats are highly nutritious and filled with fibre, vitamins and minerals. They’re also high in magnesium, zinc and iron. Plus they support heart health, assist blood sugar levels and aid digestion. Chickpeas are a great source of fibre and protein, packed with vitamins and minerals, filled with iron, zinc and phosphorus as well as B Vitamins. They improve digestion, aid weight management, assist gut health, support blood sugar levels and can protect against chronic illnesses. Raw cacao powder is a wonderful superfood and contains protein, fibre, iron, magnesium and potassium. It has amazing health benefits including assisting with blood sugar levels, improving circulation, reducing inflammation, improving brain function and has positive effects on depression symptoms and is a natural mood lifter.
A healthy brownie treat, let’s bake them right now ☺
¾ cup gluten-free oat flour (blend gluten-free oats into a flour)
¼ cup chickpea flour
2/3 cup coconut sugar
¼ cup raw cacao powder
6 tbsp unrefined (virgin) coconut oil, melted
1 cup plant-based milk (oat, organic soy or almond (if not nut-free) works well)
1 flax or chia ‘egg’ (1 tbsp ground flaxseeds or ground chia seeds with 3 tbsp filtered water)
¼ cup refined sugar-free dark chocolate chips or roughly chopped chocolate
A handful of sulphur-free dried cranberries
½ tsp baking soda
½ tsp apple cider vinegar (with the Mother)
½ tsp pure vanilla extract
Pinch of pink Himalayan salt
In a glass or cup make the chia or flax ‘egg’ by combining the ground seeds and water together. Let sit for 5-10 minutes. Combine the oat flour, chickpea flour, raw cacao powder, coconut sugar and pink Himalayan salt together in a bowl. Mix well. Place the baking soda into the bowl and add the apple cider vinegar directly on top so it foams. Add the coconut oil to the mixture. Slowly mix in the plant-based milk, vanilla and the chia or flax ‘egg’. Once combined, add the chocolate chips or roughly chopped chocolate as well as the cranberries. Allow the mixture to sit for 5-10 minutes to thicken. I use parchment paper but you can also oil a baking tin (19cmx19cm) with some melted coconut oil and pour the batter in. I use my mini convection oven to bake these at 175 for 20-25 minutes, it’s so easy and you don’t have to preheat the oven!
Once done, allow to cool and serve with your choice of toppings. I love this brownie with salted date caramel sauce and a scoop of coconut ice cream or coconut yoghurt. It also works super well with a drizzle of tahini, maple syrup, raw cacao nibs and toasted sesame seeds.
Special thanks to photographer, Samantha Lowe, and food-stylist, Christi Wasserman.