These brownies are fudgy and moist in the middle and slightly crispy on top, just the way I like them. You can’t tell these moist brownies are gluten-free. Read Kathy's complete post on Healthy Slow Cooking here.
¼ cup ground flax seeds mixed with ½ cup warm water
½ cup brown or coconut sugar
½ cup white or raw sugar
¼ cup avocado oil or other mild flavored oil (*or use mashed avocado to make these no oil added)
1 tsp vanilla
½ tsp salt
1 cup brown Maskal Teff™ flour
½ cup cocoa or cacao powder
¾ cup chopped walnuts, divided
Preheat the oven to 350°F. Oil an 8 x 8 inch pan and/or line with parchment paper.
Mix the wet ingredients (flax seeds through vanilla) together in a medium-sized mixing bowl.
Mix the dry ingredients (salt through cacao powder) in a small mixing bowl.
Add the dry to the wet and mix well. The batter will be very thick.
Add ½ cup walnuts and stir in.
Scrape the batter out into your prepared pan and spread evenly. Sprinkle the additional ¼ cup walnuts over the top and press in with your hands.
Bake for 30 minutes or until toothpick inserted into the middle comes out clean.
Let cool completely in pan, cut into 12 squares and enjoy!
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.