Healthy Breakfast Brownies
1 cup GF Oat Flour*
1/2 cup Coconut Flour
1/2 cup Cacao Powder (You can also use regular Cocoa powder)
4 tbsp 100% pure Peanut Butter (or any nut butter that you prefer)
4 tbsp 100% pure Maple syrup
2 tbsp melted Coconut oil
2 Chia eggs** (2 tbsp chia seeds or chia seed powder + 6 tbsp water)
1/4 cup DF chocolate chips***
1 cup Unsweetened Non-Dairy Milk (I used almond milk)
1/2 tsp Baking soda
1 tsp Vanilla extract
- Pre-heat the oven to 350 degrees F. Grease a 8”x8” cake pan with coconut oil.
- Add the oat flour, coconut flour, cacao powder and baking soda to a bowl and mix well.
- In another bowl add the DF milk, peanut butter, maple syrup, coconut oil, chia eggs & vanilla extract and whisk well.
- Now add the dry ingredient mix into the wet ingredient mix a couple spoonfuls at a time making sure to mix well each time.
- Once the wet and dry ingredients are combined well, fold in the chocolate chips.
- Transfer the brownie batter into the greased cake pan and bake for 30 mins in the pre-heated oven.
- Check for the doneness of the brownie after 30 mins by inserting a wooden skewer or toothpick into it. If the skewer/toothpick comes out clean then your brownie is ready to be taken out of the oven.
- Let the brownie cool in the pan for 10 mins after which you can invert it on to a cooling/wire rack and let cool for another 15 mins.
- Once the brownie is completely cooled you can cut it into 12 equal pieces. Makes 6 servings; 1 serving = 2 pieces.
- These brownies keep well in the fridge for 5-6 days; heat them for 30 secs in the microwave before eating.
*You can make your own Oat flour by blitzing a cup of GF flat rolled oats in a food processor.
**To make the chia eggs mix together 2 tbsp chia seeds or chia seed powder + 6 tbsp water in a bowl and set aside for 10-15 mins. The mixture will set into an egg like consistency after 10-15 mins. Make sure to give it a good mix before adding it in with the rest of the wet ingredients as the chia seeds tend to clump together.
*** Toss the chocolate chips with a pinch of the cacao or cocoa powder until coated well before mixing them into the batter. This ensures that they spread evenly throughout the brownie batter and don’t sink to the bottom.