Teff is a gluten-free grain I discovered through my love for Ethiopian food. It's mild yet nutty flavor makes it a great flour alternative for...BROWNIES! These are dairy and gluten-free, made with a super nutritious ingredients, and low in sugar + oil. HIGHLY suggest you refrigerate these bad boys for a bit after baking - they become really rich and amazing.
• 1 cup teff flour (I use Bob's Red Mill brand)
• ¾ cup coconut sugar
• ½ cup cocoa powder
• 2 tsp baking powder
• 1 tsp cinnamon
• couple pinches of sea salt
• 2 flax eggs (2 tablespoons ground flaxseed meal mixed with 6 tablespoons warm water)
• ¼ cup unsweetened apple sauce
• 1 cup unsweetened almond milk (this brings on the fudge!)
• 1 tablespoon melted coconut oil
• ⅔ cup crushed walnuts
1. Preheat oven to 350 degrees F, and spray a 8x8 pan with coconut oil.
2. In a large bowl, mix all dry ingredients together.
3. In a separate, smaller bowl, mix flaxseed meal + hot water together to create 2 flax 'eggs'. Whisk for a few minutes.
4. After flax eggs have thickened, add apple sauce, almond milk, coconut oil and mix into the smaller bowl.
5. Gradually pour wet ingredients into dry, and stir well until mixture has turned into a thick batter with no clumps.
6. Pour brownie batter into pan, sprinkle crushed walnuts on top, and bake in oven for about 25-30 minutes - brownies may appear not fully cooked - but don't worry - THAT'S THE PLAN!
7. Take out of oven and let brownies cool for about 45 minutes to an hour.
8. Enjoy alone or à la mode, and if you want them really fudgy, refrigerate for a few hours and/or overnight! ;)