Happy Monday and a good start of the week to all of you!
I am at home with a sick kid and therefore everything else is taking a back seat right now until Miss T. is feeling better. But whats the best way to cheer up a cranky and sick kiddo? Of course with some yummy brownies. 🙂 These brownies contain no refined sugar, are vegan and gluten free. They still taste as good and cheered up my little princess as well as my mood. So full success.
These brownies are made with brown top millet flour, which is a wild type of regular millet. It´s naturally free of gluten and contains lots of silicic acid. Brownies taste best when they’re soft and moist. Instead of adding raw chocolate to the batter you can also use almonds, walnuts or pecan nuts. If you don’t bother about the sugar content, dark chocolate can also be used instead of raw chocolate.
- 2 tbsp chia seeds
- 300 ml almond milk
- 4 tbsp melted coconut oil
- 100 grams coconut blossom sugar
- 3 generous tbsp cacao
- 250 grams brown top millet flour
- 100 grams ground almonds
- 1 tsp ground vanilla
- 5 tbsp maple syrup
- 40 grams raw chocolate, chopped
Preheat oven to 180°C/350°F and line a rectangular baking dish with baking parchment.
Mix chia seeds with almond milk and let sit for 10 minutes to expand. Mix again.
In a mixing bowl mix all dry ingredients. Stir in liquid ingredients and raw chocolate.
Fill into the prepared baking dish and level.
Bake on the medium rack for about 25 minutes. Take out and let cool.
Cut into 12 pieces and enjoy!