Gluten-Free Vegan Brownies with Peanut Butter and Lots of Chocolate
On Dizengoff Street, there is a wonderful hidden American bakery called Nola.
They serve a marvelous selection of American-style sweet and savory pastries, including a fantastic variety of vegan options.
A few years ago, they released a limited, one-time version of gluten-free vegan brownies served with a scoop of vanilla ice cream and plenty of chocolate syrup on top.
Exactly what a "munchie" should be—because every cutting phase needs a cheat meal, right?
Treat yourself once a week. Life will look much better. I promise you.
But let's get back to the brownies.
A lot of time has passed since then, and I tried unsuccessfully to recreate that wonderful gluten-free vegan brownie recipe I ate at Nola.
To my great joy, I received a shipment of wonderful products from bob's red mill, who produce, among other things, a perfect gluten-free flour and also an egg replacer that is excellent for baked goods like brownies or pound cakes.
This flour is a 1-to-1 substitute for wheat flour, and unlike other gluten-free flours, it contains great ingredients like rice flour, tapioca, sorghum flour, and plenty of other good things.
You can purchase this flour on their website online and also in health food stores across the country.
The real game-changer is their egg replacer, which contains tapioca flour and psyllium seeds that create a sort of "glue" to bind the cake. You can purchase the product here.
A Bit About the Recipe
As mentioned, I used bob's red mill gluten-free flour in the recipe. If you want to use flour with gluten but low in carbs, I recommend you try this flour from the same company.
To add flavor and style, I used a tablespoon of melted peanut butter. If you don't like peanut butter (I don't understand you!), you can replace it with tahini sweetened with a little silan (date syrup) or almond butter.
Nutritional values by clinical dietitian and fitness trainer Noam Bachar:
One piece of cake weighing 27g out of 20 pieces contains:
143 kcal
3g Protein
16g Carbohydrates
8g Fat (of which 1g is saturated fat)
Gluten-Free Vegan Brownies
Ingredients
- 2 cups bob's red mill Gluten-Free Baking Flour 300g
- 2 tbsp bob's red mill Gluten-Free Vegan Egg Replacer 30g
- 1 cup Coconut sugar 150g
- 1/2 cup Cocoa powder 40g
- 1/2 cup Neutral plant oil like canola or refined coconut oil 120 ml
- 3 cups Soy milk or any plant-based milk you prefer 720 ml
- 1 tsp Salt Highly recommended - adds a great twist
- 2 tbsp Peanut butter 40g
- 50 g Dark chocolate chips
Instructions
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Preheat oven to 180 degrees.
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In a deep bowl, mix the flour with the sugar, salt, and cocoa powder.
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In a small bowl, mix the egg replacer with 4 tablespoons of water until you get a stable, uniform paste.
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Add the egg replacer to the flour mixture along with the soy milk, oil, and some of the chocolate chips (save some for decoration), and mix well until a uniform batter is formed.
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Spread the batter onto a well-greased baking pan.
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Melt the peanut butter in the microwave.
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Pour the peanut butter over the brownie batter and use a knife to create spiral patterns. Sprinkle the remaining chocolate chips on top.
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Bake the brownies for about 30 minutes or until a knife inserted into the center comes out clean.
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Serve the brownies with a scoop of ice cream and feel like you're in America!
Notes
I experimented and baked these brownies with half the amount of oil. They turned out delicious and moist. Up to you!
