Chocolate Brownies With Flaxseed:
Servings: 12
Pre-Heat Oven: 350 degrees
Gluten-Free
1/4 cup canola oil
1/4 cup butter, melted
8 oz. bittersweet chocolate chips, like Gherardelli
1 cup sugar
1/3 cup agave
4 large eggs, Egg.lands Best Eggs Rich in Omega-3
2 teaspoons vanilla extract
1/2 cup oat flour
1/4 cup ground organic flaxseed
1/2 teaspoon salt
3/4 cup toasted, ground, pecans
1. On a cookie sheet toast the pecans for 12 minutes in a 350 degree oven for 12 minutes or until browned. Allow to nuts to cool for 10 minutes on a wire rack. Place the nuts in a food processor and grind for 1 minute with a metal blade or until nuts are finely ground.
2. In a microwaveable bowl, place the chocolate chips and butter into the microwave for one minute on high. Stir the chocolate chips and butter then replace the bowl into the microwave and cook for 1 more minute on high then stir. All the chocolate should be melted.
3. In a bowl, place the oat flour, nuts, ground flaxseed, vanilla, salt, eggs, sugar, agave, canola oil and butter/chocolate mixture and stir until combined. Pour batter into a greased square brownie pan. Bake at 350 degrees for 35 minutes or until a tester comes out clean. Allow brownies to cool for 10 minutes on a wire rack. Serve brownies warm or at room temperature.
Whisking Chocolate Brownie Batter
Cooling Brownies On Wire Rack
Chocolate Brownies With Flaxseed
Yum! Can't wait to try these, maybe with a dash of coconut. It's nice to see that you are back to blogging.
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