Vegan Oat Flour Brownies (Oil-free, GF)
Indulge in a delicious and guilt-free treat with these vegan oat flour brownies. Oil-free, gluten-free, and made with all plant-based ingredients, these brownies are rich, fudgy, and sure to satisfy your sweet tooth.
Servings: 16
Equipment
- 1 8-inch (20 cm) square baking pan (light colored metal, glass or ceramic)
Ingredients
- 3/4 cup canned white beans rinse and drain before measuring; see notes for options
- 2/3 cup canned pumpkin puree unsweetened
- 2/3 cup cold strong coffee see notes for options
- 2/3 cup unsweetened cocoa powder
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup oat flour see notes for grinding rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips dairy-free, as needed
Instructions
- Preheat oven to 350F (180C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper. If you do not need the brownies to be completely oil-free, lightly spray or grease/oil the sides of the pan.I
- in a food processor or blender, process the beans, pumpkin, coffee, coconut sugar, cocoa powder and vanilla until completely smooth and silky in appearance, stopping several times to scrape down the sides of the processor bowl or blender (see photo above).
- Add the oat flour, baking soda, and optional salt. Pulse several times until blended.
- Spread the batter into the prepared pan, smoothing the top. Sprinkle with the chocolate chips. (I like to push some into the batter and leave the remaining chips right on top).
- Bake in the preheated oven for 25 to 30 minutes until just barely set near the center.
- Remove from oven and cool completely on a cooling rack.
- Cut into 16 small squares or 9 large squares.
Notes
-
- Storage: Store the cooled brownies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- White bean options: I used canned butter beans, but you can also use cannellini or Great Northern beans.
- Grind you own oat flour: You can grind your own oat flour using rolled oats. You will need to use the same weight (120 grams), which is just under 1.25 cups of rolled oats. Place the pats in a blender and process into a very fine flour. Note: A food processor will not grind the oats into a fine flour, only a rough meal. For best results, you will need very finely ground oats.
- Oat flour alternatives: I have not tested the recipe with other flours besides oat flour. The recipe might work with an equal weight of other flours (e.g., all-pupose gluten-free flour), but I cannot predict the results.
- Coconut sugar alternatives: An equal amount of another granular sweetener, such as brown sugar or cane sugar, can be used in place of the coconut sugar. An equal amount of liquid sweetener (e.g., maple syrup or agave nectar) can be used with the addition of an extra tablespoon of oat flour.
- Coffee alternatives: You can swap the coffee for an equal amount of non-dairy milk (e.g., almond milk, oat milk, hemp milk, cashew milk), or water.
- Instant espresso powder or coffee powder in place of brewed coffee: Mix 2/3 cup water with 1 teaspoon instant espresso powder or 2 teaspoons instant coffee powder.
- Baking soda alternatives: You can use 1 and 1/2 teaspoons of baking powder if you do not have baking soda. If you cannot consume baking soda, leave it out. The brownies will be more dense, but still delicious.
- Pumpkin puree alternatives: I have only tested the recipe with pumpkin but substituting an equal amount of pureed raw zucchini, mashed very ripe bananas, or thick applesauce should work.
Nutrition
Serving: 1serving | Calories: 100kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 116mg | Potassium: 144mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1589IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg