Molasses Brownies
Molasses Brownies
Rainy Bali Afternoons have inspired me to get back in the kitchen and get creative. This “Molasses Brownie” pairs well with Homemade Strawberry Sauce and a touch of Maple Syrup.
— Hard to Believe this Brownie is Vegan, Gluten Free and Refined Sugar Free.
Ingredients
1/2 cup coconut oil
50g Monggo 86%, chopped
1/3 cup coconut sugar
3 tablespoon of flax seeds
9 tablespoons water
1/3 cup molasses
1/3 cup coconut cream
1 cup oat flour
1/3 cup coconut flour
2 tablespoons corn starch
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
2 teaspoons ground ginger
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
1/4 teaspoon pink Himalayan salt
1/3 cup raw cacao
Method
Preheat the oven to 350°F.
Line pan with parchment paper.
Melt your chocolate and coconut oil in a heatproof bowl. Set it over a pan of simmering water and stir until smooth.
Blend the flax seeds into the flour and then mixing the flax flour with nine tablespoons of water.
Add all ingredients to a bowl and mix them well.
Spread batter into the pan and bake it for 25-30 minutes.
Let them cool in the pan before you cut them
Dust the brownies with coconut flour. Serve with strawberry syrup or chocolate drizzle.
Strawberry Sauce
Ingredients
1 lb Strawberries, rinsed, hulled and thickly sliced
1/3 cup coconut sugar
1 Tbsp lemon juice
1Tbsp Corn Starch mixed with 2Tbsp Water
Method
In a medium saucepan, combine sliced strawberries, sugar and fresh lemon juice. Bring the mixture to a boil, stirring occasionally 10-15min
The sauce should thicken as it stands. If not, add the starch/water mixture and stir for another 2-3 min.
Keeps 10days in the refrigerator