Chocolate Spelt Vegan Brownies

speltbrownie-cover

 

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.

 

ABOUT THE AUTHOR:

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 yogavibes.com 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 abalancedpractice.com

 

 

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