These oil-free and vegan strawberry rye brownies are made with rye and almond flour and a strawberry puree for sweetness. Topped with a strawberry sauce, too, because there's no such thing as too much during this short season.
Course Dessert
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 12brownies
Ingredients
½cupdark rye flour
½cupalmond flour
½cupnatural cocoa powder
¼cupcoconut sugar
½teaspoonbaking soda
½teaspoonsalt
1cuppureed strawberriesuse a blender or mash with a fork
½cupfull-fat coconut milk
2teaspoonspure vanilla extract
Strawberry sauce
3cupsstrawberrieswashed and hulled
2teaspoonscoconut sugar
¼teaspoonvanilla powder
Instructions
Preheat the oven to 350F/180C and line a small baking pan with parchment paper.
Combine the rye flour, almond flour, cocoa powder, coconut sugar, baking soda, and salt in a large bowl.
In a smaller bowl, whisk together the pureed strawberries, coconut milk, and vanilla. Add this to the flour mixture and stir to combine. Don't over-mix.
Pour the brownie mixture into the prepared pan and smooth it out with a spatula. Bake for 30-35 minutes or until the centre is set and the edges begin to pull away from the sides of the pan.
Let the brownies cool in the pan for 15 minutes before letting them cool completely on a rack. Place the rack on top of the brownie pan and gently flip them out onto the rack to help keep them from breaking.
Store in the fridge or freezer.
Strawberry sauce
Coat the strawberries in the coconut sugar and vanilla, and then bake in a high-sided baking dish for about 30 minutes at 400F/200C. The strawberries will be soft and there will be quite a bit of strawberry juice at the bottom of the dish.
Serve warm with the brownies.
Notes
• I used an 8x6 inch brownie pan for this recipe. If you use a different size of pan just keep an eye on them to adjust the baking time accordingly. • If you're going to try making these gluten free, my first choices would be buckwheat or oat flour in place of the rye. You can also substitute spelt flour for the rye (not gluten free) if it's what you have on hand. • The brownies will rise significantly in the oven and then fall once you take them out - don't worry, that's supposed to happen!