Vegan Oatmeal Brownies
In a quest to completely replace refined flour and gluten flours in my recipes, I blindly replaced all of the whole wheat flour (that was recommended) with oats flour. It surprisingly turned out well, though a bit on the dry side and not as fudgy as expected. So it is more cakey. Brownies are usually flattish and cut into squares or rectangles. I didn't have a large square baking pan, so I used my heart shaped cake baking pan. That's why it didn't turn out like a sheet cake as brownies usually are. Coffeeshop menu's have brownies with vanilla ice-cream which is a great combination! :-)
The raw materials for the unusual brownie are..
The dry ingredients..
Oats flour - 1 and 1/2 cup
Cocoa powder - 1/2 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Wet ingredients..
Milk - 3/4 cup
Organic jaggery powder - 1 and 1/2 cup
Vanilla extract - 1 tsp
Combine dry and wet ingredients separately. Add dry into wet bowl in batches, until the flour is mixed well.
Pour batter into a baking tin lined with baking paper. Preheat oven to 180C. Bake for 45 minutes. After the first 25 minutes, lightly tent the baking dish with tin foil so that the top doesn't burn.
After 45 minutes, take brownies out and allow to cool. Cut into slices and serve.
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