Ok guys… I have some exciting news for you! (Ha… you know when someone’s weird when “exciting news” involves food!)
I have gotten lots of good feedback about my vegan, grain free, sugar free chestnut brownies. I’ll admit it… their amazing!
Many of you have also commented on the difficulty in finding chestnut flour. The chestnut flour is naturally sweet, therefore no added sweetener is needed in the recipe, but I will agree, chestnut flour it is hard to find (I order mine online).
So, just to make you guys happy, I formulated some new brownies made with oat flour and the next best sweetener, whole dates.
These brownies (if I do say so myself) might even be a tiny, itty, bitty, bit better? Ok, well they are both good, but if you don’t want to bother with chestnut flour and don’t mind the dates, then you gotta try these! If you are watching your fruit sugar intake though, check out the chestnut brownies!
Let me introduce you to a vegan, low fat, bean free, sugar free, gluten free, nut free brownie… that will wow the socks off of anyone!
Mint Carob Walnut Brownie!
I made a small batch since this was a “test drive” recipe. They are already gone! So I would recommend doubling this recipe to fit a regular 9×9 brownie pan.
If you have to have you chocolate, you can sub the carob with chocolate powder. Although, you may need to increase the date paste, as carob is naturally sweet, while chocolate is more bitter.
1 c mashed, cooked sweet potato (about 1 sweet potato)
1/4 c + 2 T carob powder
1/2 c oat flour
5 T date paste (blend dates in a high speed blender with just enough water to form a thick paste)
1 t flax
2 T nondairy milk
1 t vanilla
1/4 t cinnamon
1/2 t baking powder
1/4 t baking soda
1/4 c walnuts toasted and chopped after measuring (optional)
1/2 c baby spinach
1/2 c cashew cream cheese
3-4 T date paste
Mix the flax with the nondairy milk and let sit to thicken. Place the mashed sweet potato, date paste and vanilla and mix. In a seperate bowl mix the remaining dry ingredients and incorporate it into your “wet” ingredients, along with the flax mixture. The batter should be very thick and rather dry like a yeasted bread dough or fudge. If it is too wet, add more oat flour. Also, taste test your dough and make sure it is sweet enough/caroby enough for you! I used a small loaf tin, which makes about 4 large brownies. If you want to use a 9×9 baking dish, double this recipe. Bake at 350 F for 35-40 minutes or until the top of the brownies have cracked all the way to the middle. Let cool and enjoy or frost with your chosen icing!
Blend all ingredients on high until smooth. I would suggest making extra of the frosting (especially if you are doubling the brownie recipe), because it can be hard to blend small amounts in a blender. Store in the fridge until ready to use!
Another option, is to take the brownie batter (unbaked) and form it into shapes or place it into muffin liners and into the freezer! Incredibly fudgy!
Enjoy! Let me know if you try them!