MY HEALTHY BROWNIE RECIPE – VEGAN AND GLUTEN FREE

This recipe is an emergency test if you are a  healthy gourmet  ! This brownie will seem pretty caloric, but the calories do not care a bit! The most important thing is that this cake is very nutritious and contains only very healthy food  because it is: without butter, without milk, without egg, it does not contain either chocolate or refined sugar. .

In addition, it is rather burly, we eat a piece, not two. Psychologically, it helps. The food they contain is very satisfying … We are stalled for a moment. In short, it is perfect to calm a small craving late afternoon or to reboost at 11am. But the best is still to eat it for pure greed !

In terms of brownie, everyone has its requirements … I hope that it will meet yours! 

brownie_vegan_sans_gluten_5

08032015-brownie_vegan_sans_gluten_7

Brownie Healthy – Vegan and Gluten Free

Serves 20

Brownie Healthy without egg, milk, butter, gluten, chocolate and refined sugar.

Prep Time : 20 min
Cook Time : 45 min
Total Time : 1 hr 5 min
Ingredients
  1. 50 g unsweetened cocoa
  2. 300 ml of vegetable milk (rice)
  3. 45 g of coconut butter (Keimling)
  4. 40 g cashews puree
  5. 100 g of agave syrup (or coconut sugar or whole sugar)
  6. 100 g of applesauce (or 100 g of crushed banana)
  7. 1/2 cc vanilla powder
  8. 1 cc of gluten-free yeast
  9. 40 g cashew nuts + a small handful of pumpkin seeds
  10. A little flax seed for topping
  11. 50 g of complete rice flour
  12. 50 g of soy flour
  13. 50 g of buckwheat flour
  14. 50 g of millet flour
Instructions
  1. Preheat your oven to 200 ° C.
  2. Melt the coconut butter slightly in a bain-marie.
  3. Whip the vegetable milk with the unsweetened cocoa.
  4. Add the coconut butter and the cashew nut puree.
  5. Gradually add the applesauce.
  6. Add vanilla powder, yeast and sugar.
  7. Gradually add the flours while continuing to mix.
  8. Crush your cashews then add them to the preparation with squash seeds.
  9. Butter (with vegetable butter!) Your brownie pan, place the flax seeds on top of the brownie and bake for 45 minutes (be careful, watch the cooking, depending on your oven).
  10. Let cool for about thirty minutes.
  11. Cut into squares and enjoy!
Notes
  1. You can serve this brownie with a small cashew cream! Mix a tablespoon of cashew nut puree with a little rice milk … Add milk until you get the desired texture!
  2. The more gluten-free flours you mix, the lighter your cake will be! You can also replace 50 g of one of the flours with starch (corn, potato or arrow root)!
  3. You can use other nuts: pecans, brazil nuts, hazelnuts … Or grapes, cranberries, goji berries … Let your imagination speak!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: