Simple vegan brownie with hazelnuts and tahini. A very special treat for those who fancy a variation on the classic brownie. Rich, juicy, chocolaty and nutty at the same time. Oil-free -and gluten-free option.
Put flaxseed eggs in a small bowl and let them steep for 5 minutes.
2 Piece Flaxseed eggs
Preheat the oven to 175 degrees Celsius (195 degrees Celsius top/bottom heat) and grease a brownie baking pan (20x20cm) with some margarine and dust with cocoa powder (optional).
60 g Margarine
Provide a blender. Add in flaxseed meal, margarine, raw cane sugar, cocoa powder, spelt flour, coconut blossom sugar, melted chocolate, tahini, baking powder, bourbon vanilla and a pinch of salt and stir until everything is evenly combined into a compact dough.
2 Piece Flaxseed eggs, 60 g Margarine, 100 g Raw cane sugar, 60 g Cocoa powder, 35 g Spelt flour, 60 g Coconut blossom sugar, 90 g Chocolate, 120 g Tahini, 1 tbspn Baking powder, ¼ tbspn Bourbon vanilla, A pinch of salt
Add vegetable milk and continue stirring. The dough should still be compact, but easy to spread (see video).
60 ml Plant milk
Pour into baking dish, top with chopped hazelnuts and chocolate drops and place in oven. Bake for 30 minutes until the corners are dry and the center is cooked through rather than moist.
¼ Cup Hazelnuts, ¼ Cup Chocolate drops
Remove from the oven and allow to cool completely.
Cut into pieces as desired and remove from baking pan. enjoy!
Store leftovers in an airtight box at room temperature. In the freezer for up to one month.