Healthspan Vegan Recipe

Ingredients

• 2 tbsp ground flaxseed

• 5 tbsp water

• 100g coconut oil

• 100g sugar

• 60ml maple syrup

• 1 vanilla pod, seeds removed

• 3/4 tsp baking powder

• Pinch of sea salt

• 50g raw cacao or unsweetened cocoa powder

• 120g gluten-free flour

• 2 tbsp ground almonds

• 50g walnuts, crushed

• 9 raspberries

Method

1. Preheat oven to 180 C / 160 C fan / Gas mark 4

2. Lightly grease an 8x8 inch traybake tin with coconut oil and line with greaseproof paper.

3. In a small bowl, combine the ground flaxseed with the water. In another large mixing bowl, melt the coconut oil. Add to this the sugar, maple syrup and vanilla pod seeds and whisk thoroughly.

4. Add the flaxseed mixture to the coconut mixture and whisk for 1 minute until combined. Now add the baking powder, salt and cocoa powder and whisk again.

5. Fold in the gluten-free flour and ground almonds, followed by the crushed walnuts.

6. Transfer the brownie batter to the tin and spread evenly. Dot the raspberries across the mixture so that each square of brownie will have one berry.

7. Bake for 20 minutes. The edges should look dry and fluffy, whilst the centre of the mixture in the tin should no longer be wet or sticky (you can test this using a knife).

8. Once cooked, remove the tin from the oven and set aside for 45 minutes to cool completely. Use a sharp knife to lift the brownies out of the pan and cut into nine squares. Serve alone or with a dollop of coconut milk or soya yoghurt.