These yummy brownies are a special treat, but nuts and berries add essential nutrients, buckwheat flour keeps them gluten free, and they are friendly to your body, the planet and animal. So, why wouldn’t you?
¾ cup buckwheat flour
1 cup almond meal
½ cup cocoa powder
1 ¼ cup dark muscovado sugar
¼ tsp baking soda
⅓ cup non-dairy mylk (I used rice milk, but soy or almond are great too)
1 tsp vanilla extract
½ cup chopped nuts (walnuts, pecans, macadamias etc)
1 flax egg (1tbsp ground flax mixed with 3-4tbsp water and set for 5 mins)
⅓ cup vegan butter (I used Nuttelex Olive)
¾ cup dark chocolate
Pinch of pink rock salt
Frozen berries of your choice
Heat the oven to 180°C and line a 10 square inch baking tray with baking paper.
Combine the buckwheat flour, almond meal, cocoa, salt and baking soda.
Melt the vegan butter and chocolate together in a heatproof bowl over a saucepan of boiling water.
Add the sugar, mylk, flax egg and vanilla extract.
Slowly stir the wet mixture into the dry flour mixture. Stir until you get a thick batter then fold in the chopped nuts. You can also throw in some berries such as raspberries or blueberries to and add some antioxidants to these chocolatey treats.
Poor the mixture into the baking tin and bake for 30-35 minutes. Remove from the oven and allow to cool for at least one hour before removing from tin as they will be gooey! Slice the brownies into 16ths and cool further on a rack. Serve with fruit, coconut yoghurt, banana nice cream or whatever you like!