Gluten Free Brownie

There is no secret, this is by far my favourite brownie recipe: easy, quick and healthier than traditional brownies. It does not contain additional sugar (except the chocolate chip) and I always use oat flour (blended oats) instead of traditional flour. Done in 45 minutes and perfect with fresh fruit, yoghurt or some peanut butter on top.

I have a couple of tips regarding this recipe, please scroll down to check them out!

Ingredients:

• 1 cup oat flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 3 mashed bananas (medium size)
• 3 tbsp coconut oil
• 2 tbsp cow milk or plant milk
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chocolate chip (extra for the topping)

Instructions:

• Pre-heat the oven to 180C (fan)
• In a bowl, mix the flour, cocoa powder, salt and baking powder and set it aside.
• In a large bowl, mash the bananas and add the egg, coconut oil, milk and vanilla extract, and mix it together.
• Add the flour mix to the banana mix, and combine it. Lastly, add the chocolate chip and stir it until well combined.
• Pour it into a tin, sprinkle some extra chocolate chip on top and bake it for approximately 30 minutes. Let it cool down before serving.

Tips:

• Coconut oil: feel free to use butter or full-fat greek yoghurt as a substitute
• Cocoa powder: always use unsweetened and good quality cocoa powder. Instead of adding only cocoa powder, you can substitute some of it with powdered peanut butter or protein powder – this will result in a bit less chocolate-y flavour and you can boost the protein content in the brownies as well.
• Chocolate chip: I always use dark chocolate, but feel free to use milk or white chocolate if preferred.

Enjoy and until next time:

Nora from My Honeycomb Kitchen