1 cup brown rice flour, (or spelt flour)
1/3 cup sesame seeds, ground
3/4 cup whole-grain amaranth flour, (or spelt flour)
1 tablespoon ground flax seed
3/4 cup cocoa powder
1/8 teaspoon sea salt
2 teaspoons baking powder, (double acting)
2 tablespoons unrefined coconut oil (or non-hydrogenated veg. shortening) (or walnut oil or canola oil)
1/2 cup walnut oil, refined, (or canola oil)
1 1/2 cups maple syrup
1 tablespoon vanilla extract
2/3 cup water
2 tablespoons cognac, or brandy (optional)
160 grams chocolate, bittersweet, dairy-free, cut in chips (about 1 cup when cut) (or 1 cup dairy-free chocolate chips)
1 cup hazelnuts, chopped
Pre-heat oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch by 13 inch pan. Combine dry ingredients together. Cut coconut oil (or non-hydrogenated vegetable shortening or oil) into flour mixture (using a fork and a knife). Combine liquids, then stir into the flour mixture. Stir in chocolate and hazelnuts. Pour into the prepared cake pan. Bake for 35-40 minutes. Test to be sure the brownies are finished: the brownies should slightly pull away from the sides of the pan, and a toothpick inserted into the brownies should come out fairly clean (not wet with batter clinging to it, but don't worry about melted chocolate). Also be careful not to overbake the brownies because they can become too dry and dense in this case.
- "Hazelnut-Carob Brownies" - Use carob powder in place of cocoa, and carob chips in place of chocolate chunks/chips.
- Use other types of nuts such as pecans, walnuts, or macadamia nuts.