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Molasses Cherry-Chip Skillet Brownie

Author:

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Serves:

2

Author:

Serves:

2

A decadent and super easy vegan, gluten free brownie dessert with a secret ingredient of chickpeas!

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Instructions

  1. Preheat the oven to 375°F and grease two small cast iron skillets, or a small brownie tin.
  2. Blend all the ingredients except the cherries and chocolate chips in a high speed blender until super smooth.
  3. Stir in cherries and chocolate chips to incorporate.
  4. Pour into the prepared cast iron skillets and bake for 30 minutes.
  5. Let the brownies sit for 5 minutes before serving with berries and ice cream. Left over brownie can be reheated.

Ingredients

Maskal Teff Flour

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  • 1 can of chickpeas, rinsed and drained
  • ½ cup Maskal Teff® ivory flour
  • ¼ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 Tablespoon coconut oil
  • ½ almond milk (or other plant based milk)
  • ¼ cup blackstrap molasses
  • 1 teaspoon vanilla
  • pinch of salt
  • ¼ cup each of dried cherries and chocolate chips

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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