nutrition for life


Vegan Wheat-Free Brownies

By Madeleine Glick, Jan 28 2013 07:45PM


Loaded with flavonols and polyphenols from the cocoa powder and cacao nibs, these vegan brownies are actually good for you! Try this simple recipe for your Valentine or for a rich chocolate treat.


1/3 cup non-hydrogenated margarine

½ cup cocoa powder

3 Tbsp Ener G Egg Replacer (available in health food stores)

¾ to 1 cup warm water

½ cup unrefined sugar

1Tbsp stevia powder

½ tsp vanilla extract

½ cup coconut flour

½ cup raw cacao nibs


Preheat the oven to 350 degrees F. In a small saucepan over low heat, melt margarine and add cocoa powder. Mix well. If mixture is too thick, add 1 Tbsp canola oil. Set aside. In a separate bowl or glass measuring cup, mix the warm water with Ener G Egg Replacer until foamy. Mix in vanilla extract, sugar and stevia. Blend with cocoa mixture. Stir in the coconut flour and mix thoroughly. If batter is lumpy, add a small amount of warm water. Add the cacao nibs last. Mixture will be thick but not too lumpy.

Grease a 8 x 8 inch baking pan with canola oil. Add batter and smooth with a spatula.

Bake in a 8 x 8 baking pan for 15 minutes.

Remove and cool.

Yield – 8 brownies

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