Buckwheat Flour Brownies (Gluten-free)
Made with nutrient-packed buckwheat flour, these gluten-free buckwheat brownies offer a healthier twist without sacrificing flavor. Creamy peanut butter enhances their texture, making them super fudgy, while a sprinkle of salt flakes adds a contrast that perfectly balances their sweetness. These brownies are so good, it’s hard to stop at just one!
Ingredients
- 1/2 cup coconut oil melted
- 3 flax eggs made by mixing 3 tbsp flax eggs + 9 tbsp water
- 1/2 cup plant milk oat milk, soy milk, or almond milk
- 1/2 cup peanut butter creamy
- 1/2 cup sugar
- 3/4 cup buckwheat flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
Instructions
- Melt the coconut oil – Start by melting your coconut oil in a small saucepan. Remove from the stove and let it cool slightly.
- Make the flax eggs – Next, in a large bowl, add your ground flax seeds and water. Combine and let it sit for 5 minutes to thicken.
- Add the wet ingredients – Next, add the wet ingredients in the same bowl, including the sugar (peanut butter, melted coconut oil, plant milk, and sugar). Give it a good stir.
- Add the dry ingredients – Then, add the rest of the ingredients in a sieve – buckwheat flour, cocoa powder, and salt. Sieve in the same bowl and then mix everything. Do not overmix.
- Bake – Pour the batter into a baking dish lined with parchment paper and bake at 175C/350F for 25-30 minutes. Let it cool before cutting, as it will firm up while cooling down.
Notes
- Use quality cocoa powder. To “hide” the taste of the nutty buckwheat, it is best to use quality cocoa powder.
- Don’t skip the salt. As I said above, salt will ensure the balance of flavors as well as will enhance the cocoa taste. The salt flakes on top will also give the brownies a little crunch.
- Sieve your dry ingredients. Cocoa and buckwheat flour can be lumpy, therefore sifting it will ensure the dry ingredients are as smooth as possible.
- Don’t overbake. You might think the brownies are not done yet and leave them for longer. However, this might end up with dry brownies. They will firm up while they cool down, remember that.