Vegan Chocolate Brownie

This egg free, wheat free and dairy free brownie is delicious and simple to make.

Ingredients

• 300g dark cooking chocolate
• 100g jaggery
• 50g chickpea flour (besan)
• 100g whole rice flour (or optionally wheat flour)
• 50g fine corn rice (polenta)
• 2 tbsp baking powder
• 4 tbsp cashew butter
• 250 ml plant - based milk (soy / rice/ almond)
• 100 ml peanut oil or other oil
• 100g walnuts

Method

Break the chocolate in small pieces and put it in a saucepan with a bit of the milk. Let it melt in a bain - marie.

During this time mix all the dry ingredients and the oil and cashew butter. Add the melted chocolate and add the rest of the milk slowly. The batter should be a little thicker than cake batter. Pour the mixture into a pre-greased cake tray. Cook at 180 - 200 degrees C for about 30 minutes. Test by inserting a fork to see if it's ready. If the fork comes out clean, it's ready. Cool. Cut when it has cooled completely.