Tuck into these gluten-free, nut-free brownies made with VGood Co’s HazelNOT spread for a delicious afternoon treat.
Servings
10
Prep time
Cook time
Recipe
GF, VG
Ingredients
- ¼ cup flaxseed meal
- ¾ cup water
- 1 cup almond meal (use wholemeal spelt flour for nut-free)
- ¾ cup cacao powder
- 1 cup brown sugar
- 1 tsp baking powder
- ½ cup HazelNOT Choc Spread
- 1 tsp vanilla extract
Method
- Preheat oven to 180ºC and line a loaf pan with baking paper.
- Combine the flaxseed meal and water in a small bowl and let sit for 10 mins.
- In a large mixing bowl, combine the almond meal or spelt flour, cacao, brown sugar and baking powder and mix well.
- In a separate bowl, combine flaxseed mixture, HazelNOT Choc spread and vanilla, then mix into the dry ingredients.
- In a separate bowl, combine flaxseed mixture, HazelNOT Choc spread and vanilla, then mix into the dry ingredients.
- Allow to cool in the pan then slice into squares.
- Note: Store for 3 days in an airtight container or freeze for 3 months. These brownies are delicious served warm with vanilla ice-cream and strawberries for dessert.
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