Vegan, Gluten-Free Brownie Recipe

By Sara Strother

These delicious gluten free brownies also have the easiest no-fuss frosting.

Makes 1 9×9 dish of brownies

Brownie Ingredients:

2 1/2 c spelt flour, sifted
3/4 c cocoa powder, sifted
1/2 tsp sea salt
1 1/2 tsp baking soda

3/4 c brown rice syrup
1/4 c grade b maple syrup
2 T apple cider vinegar
6 T melted coconut oil
1 t vanilla extract
1/2 c almond milk
1/2 c water

Frosting Ingredients:

1 bag semi sweet vegan chocolate chips

Preheat oven to 350. Sift all dry ingredients. Mix in all wet. Don’t over mix.
Pour into a greased (I used extra coconut oil) 9×9 glass dish and bake for 50-60 minutes. A toothpick in the center should come out clean. Immediately upon removing the brownies sprinkle 1/2 the bag of chocolate chips on top. Cover with a plate (ceramic or glass) so the chips can melt. Wait a few minutes then remove plate and spread melted chips over the top of the brownies.



Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme.  Check her out on or in Chicago at yogaview.  Sara has been a committed student to yoga since 1999.  She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers.  She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at



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