Vegan brownies with hemp

As an egg substitute, chia seeds are used, which are soaked in water and added to the dough (about 2 tablespoons of seeds with 4 tablespoons of water). Another egg substitute can also be chosen, or it can be baked with eggs. You can also easily vary the choice of flour, so the brownies can be baked with white flour or gluten-free flour. Here, only the amount of liquid should be adjusted. Generally, gluten-free flour requires a bit more liquid. The brownies will be a little airier when baked with white flour. In this recipe, healthy spelt whole grain flour is chosen, along with vegan chocolate protein powder.

Ingredients

• 200g organic spelt whole grain flour
• 150g organic hemp protein powder (chocolate)
• 2 tablespoons organic hemp coffee
• 150g brown cane sugar
• 75g raw cocoa powder
• 50g liquid coconut oil (or another oil like rapeseed oil)
• 2 tablespoons almonds
• 250-300ml mineral water (depending on flour)
• 1 teaspoon baking soda
• 2 tablespoons chia seeds
• 400ml plant-based milk
• 2 teaspoons baking powder

Preparation

Mix the chia seeds with 4 tablespoons of water and let them sit for a bit. Then combine the flour, baking soda, baking powder, cane sugar, coffee, cocoa powder, protein powder, almonds, and chia seeds (optional: 2 tablespoons of hemp seeds). Gradually mix in the applesauce, coconut oil, milk, and mineral water until a uniform mass is formed. The dough should not be too thin or too thick. Place the dough on a baking sheet lined with parchment paper and let it rest for about 30 minutes. Then, it goes into the oven at 175 degrees Celsius (347 degrees Fahrenheit) for one hour – done! If desired, a glaze can be added over the dough, but the brownies also taste good without it.

Image source: © 2020 Tabea Walch