Gooey chocolate brownies (GF,DF,EF,low fodmap,plant-based)

Brownies

Ingredients:

• 2 teaspoon baking soda
• 2 tablespoons vinegar
• 1/4 cup unsalted nut butter (I use almond butter)
• 1/3 cup yogurt (I use natural or vanilla coconut yogurt)
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 3/4 cup cacao powder
• 1/4 teaspoon salt
• 3/4 cup almond meal
• Method:
  1. Preheat oven to 160°C. Line a baking tin with baking paper.
  2. In a small bowl, add the baking soda to the vinegar and gently stir. Set aside.
  3. In a medium bowl, combine the almond butter, yogurt, maple syrup and vanilla, and mix until thick and gooey.
  4. Slowly add the cacao powder and mix until well combined.
  5. Add the cinnamon and/or ginger if using, and the salt.
  6. Pour in the vinegar mix and combine.
  7. Fold in the almond flour until it is a thick batter-like consistency.
  8. Fold in the chocolate chips and/or nuts if using.
  9. Pour the batter into the pan and smooth the top or gently tap the tin on the bench until level.
  11. Store in an airtight container.

  * If you want more sweetness, slowly add more maple syrup and adjust the wetness of the mix by adding almond meal as needed.

  * These keep well for about a week in the fridge, and they freeze really well. You can let them defrost in room temperature and eat them at room/fridge temperature, or heat them up in the microwave.

  Icing:

  1 cup cocoa powder
  3/4 cup butter, softened (I use dairy free Nuttelex) 
  1 teaspoon vanilla
  1 cup maple syrup

  Method:

  1. In a small bowl, combine all the ingredients well.

  Happy cooking!