Vegan and gluten free fudgy breakfast brownies made with oats and sunflower seeds. Sweetened only with dates, these are healthy enough for breakfast or a snack, but just as good for dessert.
Course Breakfast, Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 16small brownies
Ingredients
100grams/ 1 cup rolled oats
75grams/ 1/2 cup sunflower seeds
45grams/ 1/2 cup shredded unsweetened coconut
40grams/ 1/2 cup cocoa powder*
½teaspoonbaking soda1/2 teaspoon sea salt
50grams/ 1/2 a bar dark chocolatechopped
125grams/ 1/2 cup packed soft dates**
80grams/ 1/4 cup coconut oilroom temperature
180ml/ 3/4 cup nondairy milkoat, almond
Instructions
Preheat the oven to 180C / 350F and line a square*** baking tin with parchment paper.
Add the oats and seeds to the base of a food processor fitted with the blade attachment. Blend on high speed until a coarse flour forms, then place the flour into a large bowl. Add the coconut, cocoa, baking soda, and salt. Stir to mix, then stir in the chocolate.
Place the dates and coconut oil into the food processor and blend until a smooth paste forms, a minute or two. Add the milk and pulse until combined (slowly or the milk will splash everywhere), then use a wooden spoon to stir the date mixture into the dry ingredients until no streaks of flour remain.
Turn the batter out into the prepared baking tin and use wet hands to press it down into an even layer. Bake for 20-25 minutes, or until they pass the toothpick test. Cool for 15 minutes in the pan before carefully removing and cooling fully on a wire rack.
To serve like the photos, cut into 16 pieces and top with melted chocolate, coconut yogurt, berries, and coconut.
Notes
• You can still make these without a food processor - just use purchased oat flour and substitute almond meal for the sunflower seeds. • Chocolate chips would also be good, they're just crazy expensive here! • There's no fear of over-mixing here since it's gluten-free, so stir away. * I usually use cacao powder because it's what I have, and darker cocoa powder will make deeper flavoured and coloured brownies. ** If your dates are on the dry side, soak them in hot water for half an hour before blending. If they're too dry the mixture won't hold together properly, so this is an important step. *** My tin is 20cm / 8 inches. Any bigger won't really work (too thin), but a little smaller will be fine, just adjust the baking time accordingly.