I am a brownie lover; its the only baked good where I’ll actually eat the batter as well as the baked goods. The only technical thing with brownies is not overcooking them and this is the one thing you really have to watch out for with gluten-free brownies. I baked mine 22 minutes and they were dry instead of fudgy. Still very rich and decadent but I’ll probably make hemp cream sundaes out of them instead of eating them plain. So watch the clock closely when you make these.
Grease an 8×8″ baking dish. Pre-heat your oven to 350 degrees.
In a medium size bowl mix:
- 3/4 cup avocado oil
- 1 1/2 teaspoon monk fruit powder
- 2 teaspoons vanilla
- 1/2 cup aquafaba
When they are well mixed, add:
- 1 cup buckwheat flour
- 3/4 cup carob powder (you can use cocoa if you want)
- 1/4 teaspoon salt
- 1/2 cup protein powder
- 3/4 cup club soda
Beat just until mixed; don’t overbeat. You can also add 1/2 cup of carob chips (or chocolate if you can have it) and some hemp hulls (or nuts if you can have them). Batter will be very thick. Spread evenly in your baking dish and bake for 15-20 minutes or until a toothpick comes out with some crumbs but not raw batter. Cool and cut into 9-12 pieces.
cookingwithoutallergens 