Yes, it can be done…plant-based brownies with no refined sugar, eggs or butter and made with whole grain flour that taste like…well, brownies.
Makes 16 brownies
1 1/3 cups coconut sugar granules
¾ cup unsweetened applesauce
2 tablespoons spring or filtered water
2 teaspoons shelled hempseeds
2 teaspoons pure vanilla extract
1 cup sprouted whole wheat flour or whole wheat pastry flour
1/3 cup semolina flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
Generous pinch sea salt
Unsweetened organic almond or soy milk
1 cup non-dairy, dark chocolate chips
½ cup macadamia nuts, coarsely chopped
1/4 cup unsweetened organic almond or soy milk
1 teaspoon brown rice syrup
2/3 cup non-dairy dark chocolate chips
1/2 cup non-dairy dark chocolate chips, coarsely chopped, for garnish
Preheat oven to 350o and lightly oil an 8-inch square baking pan.
Mix together coconut sugar, applesauce and water in a medium-size bowl. Stir in hempseeds and vanilla. Fold in flour, semolina, cocoa, baking powder and salt, mixing just to combine ingredients. Stir in milk to create a smooth, spoonable batter. Fold in chocolate chips and nuts until well-incorporated.
Bake for 40 minutes for chewy brownies and 45-50 minutes for more cake-like brownies. Either way, the brownies should be set when touched in the center.
While the brownies are done, make the glaze. Prepare the glaze by placing milk and rice syrup in a small sauce pan and bringing to a high boil. Pour over chocolate chips and whisk to create a smooth, shiny glaze.
When the brownies have cooled, cut into 16 squares and place on a wire rack with a piece of parchment underneath. Spoon glaze over each brownie. Sprinkle with chopped chocolate.