Put flaxseed eggs in a small bowl and let them steep for 5 minutes.
14 g Flaxseed meal + 75ml water
Preheat the oven to 180 degrees Celsius (200 degrees Celsius top/bottom heat) and grease a brownie baking pan (20x20cm) with some coconut oil and dust with cocoa powder (optional).
Sift gluten-free flour mixture and cocoa powder into a large baking bowl.
120 g gluten free flour mix, 48 g Cocoa powder
Add raw cane sugar, buckwheat flour, bourbon vanilla, baking powder and sea salt and stir until all dry ingredients are well combined.
80 g Raw cane sugar, 30 g Buckwheat flour, 1 tbspn Bourbon vanilla, 1 ½ tbspn Baking powder, ¼ tbspn Sea salt
Add flaxseed eggs, apple pulp, maple syrup and vegetable milk and continue to stir gently until a uniform dough is formed.
14 g Flaxseed meal + 75ml water, 120 g Apple pulp, 60 ml maple syrup, 80 ml Plant milk
The dough should be neither too liquid nor too dry. If too runny, add a little more gluten-free flour mixture; if too dry, add more plant milk.
Pour into the baking dish and spread the cherries on top. Place in the oven and bake for 20 minutes, until the corners are dry and the center is cooked through rather than moist.
150 g Sour cherries
Remove from the oven and allow to cool completely.
Remove from baking pan and cut into pieces Enjoy!
Store leftovers in an airtight box at room temperature. In the freezer for up to one month.