I will always remember the best brownies I ever had. I was in Costa Rica. Pretty much living in the jungle. Chopping and cooking every day for a yoga retreat. My friend Michele, an awesome chef, made them.
We drank red wine with them.
They had lots of butter.
They were delicious.
I’m not gonna lie. These brownies are not as good. I don’t really eat butter though. So these are the next best thing. They are vegan, and they are pretty darn good.
They have no actual flour. Just almond +oat flour. Gluten free. If you care about such things. They have no sugar, just maple syrup. They have no butter and minimal oil. The fat + flavor comes from tahini and a tad of coconut oil. Lastly, they have no eggs. The magical aquafaba replaces the egg.
Aquafaba (AF) is simply the leftover cooking water from beans. It is quickly becoming a new vegan trend.
- drain and save the liquid from a can of beans
- reserve liquid from cooking beans from scratch
- garbanzo beans/ chickpeas are most common bean used for AF
- 3 TBS = 1 egg
- try it with baked goods, bread, burgers, fritters, vegan meringues, etc, etc, etc…………
- 1 can of beans yields about 3/4 cup aquafaba
I know you’re thinking I’m crazy for suggesting to put bean water into brownies. Trust me. I promise you will not taste an ounce of beans in any recipe you use AF for. I have made cookies, brownies, bread and burgers. They all turned out more than great. Aquafaba really is magical for us crazy vegans. How does it work? Something to do with the mixture of starch, protein, and other plant solids. It replaces egg whites with its emulsifying, foaming binding, and thickening properties. If you are vegan, it’s an absolute game changer. Give it a try.
Another great thing about these brownies is they have quite a bit of protein, especially for a dessert
- 1 cup almond flour = 24 grams
- 1/4 cup tahini = about 10 grams
- 1/2 cup cocoa powder =about 8 grams
- 1/4 cup oats= about 3 grams
I hope you’ll give these brownies a try. They really are the best vegan brownies I’ve ever made. Enjoy.
- 1 cup almond flour
- ¼ cups oats, ground into a flour *
- ½ cup cocoa powder
- 1 tsp ground coffee
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup tahini *
- 2.5 TBS unsweetened applesauce
- ½ cup maple syrup
- 2 TBS melted coconut oil
- 3 TBS aquafaba * see post for description OR 1 egg if not vegan
- 1 tsp vanilla extract
- ½ cup pomegranate arils *Optional topping
- Preheat oven to 350 degrees
- Whisk almond flour, oats, cocoa powder, coffee, baking powder and salt together in mixing bowl
- In a separate bowl combine tahini, applesauce, maple syrup, melted oil, aquafaba, and vanilla
- Add wet ingredients to dry ingredients and stir just until combined
- Oil or cover a 8X8 baking pan with parchment paper, with edges sticking out for easy removal
- Add batter to pan and spread out evenly
- Bake for 30 minutes
- Remove from oven and LET REST for at least 20 minutes before cutting
- Sprinkle pomegranate arils evenly on top
- Cut and enjoy with a cold glass of almond milk
Feel free to substitute tahini with almond butter or peanut butter
Aquafaba is the simply the liquid left over from a can or from cooked beans, usually garbanzo beans/chickpeas
I have found aquafaba to be the best egg substitute in baking, but feel free to replace with a flax egg or chia egg (1.5 TBS powder + 3 TBS water )