Flaxseed eggs - put in a small bowl and let stand for 5 minutes.
14 g Flaxseed meal + 75ml water
Preheat the oven to 180 degrees (convection oven) and grease a brownie baking pan (20x20cm) with some coconut oil and dust with cocoa powder (optional).
Mix the coconut oil with the coconut blossom sugar, maple syrup and bourbon vanilla and add the flaxseed eggs. Stir until everything is evenly combined.
112 g Coconut oil, 96 g Coconut sugar, 60 ml maple syrup, 1 TL Bourbon vanilla
Add baking powder, sea salt and cocoa powder and continue to stir.
1 TL Bourbon vanilla, ¾ TL Tartar baking powder, 48 g Cocoa powder, ¼ TL Sea salt
Add gluten-free flour mixture and almond flour and continue mixing until everything is combined into a uniform dough. The dough should be compact and easy to put into the mold. If too runny, add more gluten-free flour mixture; if too dry, add more plant milk.
120 g gluten free flour mix, 27,5 g Almond flour
Optionally sprinkle with pecans and chocolate drops.
33g pecans, 60g vegan dark chocolate drops
Place in baking dish, place in oven and bake for 20 minutes until corners are dry and center is cooked through rather than moist.
Remove from the oven and allow to cool completely.
Cut into 9 pieces and remove from baking pan. enjoy!
Store leftovers in an airtight box at room temperature. In the freezer for up to one month.