Chocolate Goji Brownies
Book: The Vegan Cookbook By: Adele McConnell Page: 111
This recipe by Adele McConnell is a quick and easy recipe! One of the great upsides to this recipe is that it has so many options to choose from to cater to your needs.
Makes 12 Squares
½ cup goji berries, dried dates or apricots, chopped, plus extra to decorate (optional)
1 vanilla bean
1 cup gluten-free flour blend
1 teaspoon sea salt
¾ cup cocoa powder or raw cocoa powder
½ cup brown sugar or coconut sugar
¾ cup safflower oil, sunflower oil or melted coconut oil
¼ cup ground flaxseed
Preheat oven to 350℉. Put the goji berries in a small bowl and cover with water. Let soak for 5 minutes, then drain in a colander. Split the vanilla bean in half lengthwise and scrape out the seeds. Reserve the bean for another use.
Sift the flour, salt and cocoa powder into a food processor and add the sugar and vanilla seeds. Blend on high speed 20 seconds. (Alternatively, put the ingredients in a mixing bowl and stir thoroughly.) Add the oil, ground flaxseed, goji berries and 2 tablespoons water, then blend 20 seconds, or stir well, until combined.
Pour the mixture into a 9 x 9-inch nonstick baking pan. Scatter with extra fruit, if using, and cook 40-45 minutes until a skewer inserted into the center comes out clean. Let cool, then cut into 12 squares before serving. Store in an airtight container up to 1 week.