To make these healthy vegan brownies even more chocolaty and rich, I’m using dark chocolate chunks (70% cocoa solids). This will work as a binding agent, helping all the ingredients to stick together. The chia seeds will absorb the water and form a thick jelly like mixture. You can make chia eggs by simply mixing 1 tbsp chia seeds with 3 tbsp water for each egg you need. To make this recipe vegan, I’m using chia eggs instead of regular eggs. This means it’s broken down and releases energy much slower compared to regular or brown sugar. The recipe is also low in sugar – I’m using only 35g of sugar in the form of coconut sugar which has a low GI number. These healthy vegan brownies are much lighter, with around half the amount of oil in the form of coconut oil, which is hailed as a ‘superfood’ to be consumed in your daily diet. Not surprising when you consider the mountain of sugar and fat used to make a typical brownie recipe. However, they do tend to leave a heavy feeling in my stomach. Dense, rich, sweet and most importantly full of chocolatey goodness! What’s not to love?! I don’t think I’ve ever come across anyone who doesn’t love brownies. Reason #3: it’s fudgy, moist, chocolatey, and 100% guaranteed to induce inappropriate noises.Brownies are probably one of my favourite desserts. And the fact that it’s gluten-free, vegan, and easily made nut-free and refined sugar-free means anyone can enjoy it. All it takes is two minutes and a handful of simple ingredients to make one perfectly sized treat that’ll knock those chocolate cravings out of the park. ![]() ![]() Reason #2: it’s super quick and easy to make, and you don’t have to worry about having any pesky leftovers lying around. This brownie, on the other hand? This incredibly fudgy, dense, and chocolatey little gem that’s made with NO flour, butter, or oil, and can be made without refined sugar as well? You can happily enjoy it. I try not to get too hung up about stuff like that, but that’s kind of a lot if you want to eat it on a regular basis. I’ve seen a bunch of brownie in-a-mug recipes that call for a few tablespoons of oil and 1/4 cup of sugar for one serving. Reason #1: it’s healthy… or as healthy as you can make a brownie without sacrificing on texture and taste. There’s a good handful of reasons for why you need this healthy two minute brownie in your life. OR get creative with your toppings! A drizzle of nut butter, a scoop of ice cream, a dollop of whipped cream.The brownie will still be hot enough after cooking to melt any chocolate chips sprinkled on it. I like to sprinkle them on top so they get all melty and produce a pseudo-frosting, and I found that doing so prior to cooking prevented the brownie from rising as much. I don’t recommend adding the chocolate chips to the brownie before you cook it.You can also use 1 tsp of maple syrup to make this brownie refined sugar-free. If you want more of a dark chocolate taste, only add 1 tsp of sugar or skip it all together, especially if you plan to add chocolate chips. Feel free to play around with the amount of sugar you add.To make this brownie nut-free, replace the almond milk with another non-dairy milk like rice or soy and the nut butter with a soy nut butter.If 2 minutes makes it too tough, try 90 seconds. If you find that at 2 minutes your brownie isn’t done, nuke it for another 30 seconds. Because microwaves have different strengths and I don’t know what yours will be like in comparison to mine, the cooking time of 2 minutes is mostly a good guestimate.It’s not a huge issue if you don’t, but it helps distribute the sweetness more evenly. After you add the wet ingredients to the dry ingredients, spend a little bit of time mixing the batter so that the sugar granules have time to dissolve.It’s just really unique in how it absorbs liquid, so there aren’t really any substitutes that will give the same result. Coconut flour is a must for this recipe.I found that prepping the batter in a small bowl and then transferring it to my ramekin worked best. ramekin and those little guys don’t leave much room for enthusiastic mixing. ![]() You could technically mix them right in whatever dish you’ll be tossing in the microwave, but I used an 8 oz. ![]() Start by mixing the dry ingredients together in a small bowl.
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