Teff and Oatmeal Brownies

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I’m always quite nervous about using a new flour because I never know how it would turn out, and I had to give teff flour a try because it’s one of those things I bought for ONE recipe and haven’t really used it since. Have you ever done that?

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I love how teff flour almost looks like chocolate, haha, it has that flavour! With these brownies, you can really choose if you want to use brown rice flour, oat flour, oat bran or brown rice bran. It may change the taste slightly with each selection!

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The amount of time you bake this depends on how hard or soft you want it. You may like it crunchy and dry, if that’s the case, bake for even longer. If you like it moist and soft, then bake it for shorter amounts of time.

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Teff and Oatmeal Brownies

1/3 cup brown rice flour (or oat flour/oat bran/brown rice bran)
1/3 cup teff flour
1/4 cup blanched almond meal
1/4 cup old fashioned oats
1/4 cup unsweetened applesauce
4 tablespoons brown rice syrup (divided*)
2 tablespoons potato flour
2 tablespoons canola oil
1 tablespoon refined/virgin coconut oil
1 tablespoon vegan dark/mini chocolate chips (eg Enjoy Life)
1 tablespoon cacao powder
1 tablespoon dark cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon ground vanilla powder
A small handful pecans

Preheat oven to 375°F (191°C).

Combine all the ingredients (except reserve a tablespoon of brown rice syrup for the end) in a large bowl. Mix it up until all the ingredients is even.

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Then, add the last tablespoon of brown rice syrup and give it a few stirs, some of the syrup should still be visible

Spray some non-stick cooking oil on an oven tray (I used a 4×8 inch bread pan) and spread the mixture onto the pan. Use a spoon to even the top and flatten it (it will works well with your hands). The thickness of mine is about an inch or inch and a half.

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Bake in the oven for about 16-20 minutes, then allow it to cool and serve.

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Teff and Oatmeal Brownies
Serves: 2
 

Ingredients
  • ⅓ cup brown rice flour (or oat flour/oat bran/brown rice bran)
  • ⅓ cup teff flour
  • ¼ cup blanched almond meal
  • ¼ cup old fashioned oats
  • ¼ cup unsweetened applesauce
  • 4 tablespoons brown rice syrup (divided*)
  • 2 tablespoons potato flour
  • 2 tablespoons canola oil
  • 1 tablespoon refined/virgin coconut oil
  • 1 tablespoon vegan dark/mini chocolate chips (eg Enjoy Life)
  • 1 tablespoon cacao powder
  • 1 tablespoon dark cocoa powder
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground vanilla powder
  • A small handful pecans

Instructions
  1. Preheat oven to 375°F (191°C).
  2. Combine all the ingredients (except reserve a tablespoon of brown rice syrup for the end) in a large bowl. Mix it up until all the ingredients is even.
  3. Then, add the last tablespoon of brown rice syrup and give it a few stirs, some of the syrup should still be visible
  4. Spray some non-stick cooking oil on an oven tray (I used a 4×8 inch bread pan) and spread the mixture onto the pan. Use a spoon to even the top and flatten it (it will works well with your hands). The thickness of mine is about an inch or inch and a half.
  5. Bake in the oven for about 16-20 minutes, then allow it to cool and serve.


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