Everyone loves brownies, right? They are Cheryl’s favorite dessert and she has been asking me to make her some with walnuts for ages. My new gluten-free vegan brownie recipe has her seal of approval. She never suspected that they were gluten-free!
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. I’m so excited to work with them. It’s now my go-to gluten-free flour and I think you’ll love cooking with it too. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.
I was amazed at how well the teff flour worked in these brownies. They turned out fudgy and moist in the middle and slightly crispy on top, just the way I like them. You really can’t tell these moist brownies are gluten-free.
What is teff? It’s a tiny whole grain that originates from Ethiopia. If you’ve ever had Ethiopian food, you ate teff in the spongy sourdough flatbread called injera. While teff is used in the bread, it’s the fermentation process that gives it the traditional sour taste. You won’t find any of that in these brownies or other baked goods made with teff flour.
I think the fine grind of the teff flour really makes it easy to bake with. It doesn’t have the bits of bran that you expect from whole wheat flour. It feels a little like extra-fine ground cornmeal.
There are 2 kinds of teff: ivory and brown. The brown has a flavor that’s a little earthy and nutty. It’s perfect for anything chocolate. The ivory has a milder taste and I can’t wait to experiment with it next.
Next on my list is teff waffles and I want to try it in some biscuits too! Read more about teff’s nutritional benefits on Maslal Teff’s site.
Serves: 12 brownies
- ¼ cup ground flax seeds mixed with ½ cup warm water
- ½ cup brown or coconut sugar
- ½ cup white or raw sugar
- ¼ cup avocado oil or other mild flavored oil (*or use mashed avocado to make these no oil added)
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup Maskal Brown Teff Flour
- ½ cup cocoa or cacao powder
- ½ cup chopped walnuts
- ¼ cup additional chopped walnuts for top of brownies, optional
- Preheat the oven to 350 degrees. Oil an 8 x 8 inch brownie pan and/or line with parchment paper.
- Mix the wet ingredients together in a medium-sized mixing bowl. Then mix the dry ingredients in a small mixing bowl.
- Add the dry to the wet and mix well. The batter will be very thick.Then add the walnuts and stir in.
- Scrape the batter out into your prepared pan and spread evenly. Sprinkle the additional ¼ cup walnuts over the top and press in with your hands.
- Bake for 30 minutes.