My take on Deliciously Ella's Fudge Brownies

I have made these brownies on numerous occasions as they are perfect for a work colleague who needs to avoid all gluten but loves a bit of cake.

The original recipe is not only gluten free but is also vegan and it you omit the nuts is also nut free - so perfect for many people on a specialist diet.

It is, however, not sugar free.

The beauty of these brownies is that they are easily adaptable. I add sour cherries and chocolate or peanut butter to the mix before cooking. And as you can see in the picture I have used pecans instead of walnuts.

I swop the sugars and milk out to other alternatives, depending on what I have in at the time BUT I always use buckwheat flour.

Also, I like to bake mine for a little longer than suggested and I would recommend this if you like a more cake like brownie.

Enjoy experimenting.

L xx

Ingredients

1 tablespoon chia seeds
250g buckwheat flour
1 teaspoon bicarbonate of soda
pinch of sea salt
60g cacao powder
330g coconut sugar or mixture of caster/brown sugars but to the same weight
100ml almond milk or cows milk or oat milk
130g coconut oil, melted
handful of walnuts, chopped or pecan pieces or teaspoons of peanut butter

Method

Preheat the oven to 190.C (fan 170.C). Line a 25 x 18 x 4cm baking tin with baking parchment.

Place the chia seeds in a bowl with 4 tablespoons water, mix well then leave to one side for 10 minutes to thicken up.

Place the flour, bicarb, salt, cacao powder and sugar into a large bowl and mix well to remove any lumps. Next, add the milk, chia mixture and melted coconut oil and mix well for 5–6 minutes to ensure everything is well combined. Your mix will look dry but it will combine together it just takes a little time.

Pour the mixture into the lined tin and sprinkle with the walnuts or topping using.

Before adding the nuts you can add sour cherries and dark chocolate chunks if you want or experiment with your favourite favours.

Bake for 25–30 minutes, until cooked through (I bake for about 40 minutes) but still a little fudgy in the middle. Leave to cool in the tin for 10 minutes, then transfer to a wire rack, before cutting into brownies.

These brownies freeze well … I pop two in a greaseproof paper and then in a bag so if I get unexpected visitors there is always something to serve them.