About the bake
We've finally perfected the Gluten Free Vegan Brownie! You may find vegan baking has many challenges along the way, but do not fear this deliciously rich and gooey Vegan Gluten Free Brownies will satisfy all of your chocolate cravings and is really simple to make. Perfect for all the Free-From bakers out there! Brownies are a wonderful treat any time but our special Vegan Gluten Free Brownies are really something else.
Method
Step 1:
Prepare the flax egg by mixing 2 tbsp of ground flax seed with 3 tbsp of warm water. Leave to oneside so it activates.
Step 2:
Pre-heat the oven to 180°C and line a square 20cm baking tin with baking paper.
Top Tip
If you make the baking paper stick out of the tin on all sides, it’s easier to lift the brownies out once they are baked.
Step 3:
Weigh out the Allinson's buckwheat blend, xanthe gum and baking powder into a bowl. Mix well and leave to one side.
Step 4:
Chop your dark chocolate finely and place into a large bowl, along with the cacao powder and instant coffee. Add the boiling water and stir well. This will melt the chocolate and make a thick mixture.
Step 5:
Melt the coconut oil and add to the chocolate mixture, along with the Dark Muscovado sugar and your flax seed eggs (they will have turned thick and sticky by then). Mix gently.
Step 6:
Slowly add the flour blend, xnathe gum and baking powder mix into the chocolate batter, mixing together gently.
Top Tip
Be careful not to mix the batter too much as it will make your brownies too stodgy.
Step 7:
Transfer the batter to your prepared tin and bake for 20 mins, or until a skewer comes out clean.
Top Tip
Leave the brownies to cool in the tin before removing them.
Ingredients
For the Brownie
- 2 tbsp Ground flaxseed
- 225g Allinson's buckwheat blend
- 2 tsp Gluten free baking powder
- 100g Vegan dark chocolate (we prefer over 70% cocoa)
- 1 tsp Instant coffee
- 100ml Boiling water
- 40g Cacao powder
- 225g Billington's Unrefined Dark Muscovado Sugar
- 90g Coconut oil
- 3 tbsp Warm water
- 0.5 tsp Xanthan gum
Utensils
- 20cm square baking tin
Recipe Reviews
Nice and tasty, though mine crumbled a bit even though i used flaxseed instead of egg....
Ingredients
For the Brownie
- 2 tbsp Ground flaxseed
- 225g Allinson's buckwheat blend
- 2 tsp Gluten free baking powder
- 100g Vegan dark chocolate (we prefer over 70% cocoa)
- 1 tsp Instant coffee
- 100ml Boiling water
- 40g Cacao powder
- 225g Billington's Unrefined Dark Muscovado Sugar
- 90g Coconut oil
- 3 tbsp Warm water
- 0.5 tsp Xanthan gum
Utensils
- 20cm square baking tin