How to Make Appetizing Ginger Bake Brownies (Gluten free, Nut free, Egg free, Dairy free, Plantbased)

Ginger Bake Brownies (Gluten free, Nut free, Egg free, Dairy free, Plantbased).

You can cook Ginger Bake Brownies (Gluten free, Nut free, Egg free, Dairy free, Plantbased) using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Ginger Bake Brownies (Gluten free, Nut free, Egg free, Dairy free, Plantbased)

1. Prepare 1 1/2 cup of wholemeal buckwheat.
2. You need 1 1/2 teaspoons of ground ginger.
3. Prepare 1/4 cup of diced stem ginger.
4. Prepare 1/4 tsp of cinnamon.
5. You need 1/4 tsp of ground cloves.
6. It's 1/2 tsp of baking soda.
7. It's 1/4 tsp of salt.
8. You need 1/4 cup of vegetable oil (Can use coconut oil).
9. You need 6 tbsp of honey (or maple syrup for vegan version).
10. Prepare 1 tsp of vanilla extract.
11. You need 1 of table ground flaxseed or chia seeds.
12. Prepare 3 tablespoons of water.

Ginger Bake Brownies (Gluten free, Nut free, Egg free, Dairy free, Plantbased) step by step

1. Preheat oven to 300F or 150C and line an 8’ x 8’ baking dish with parchment paper. In a small bowl, stir together the tablespoon of ground flax seed or chia seeds with 3 tablespoons of water, and allow to sit for 10 min..
2. In the meantime, whisk together the dry ingredients in a medium mixing bowl. Add the gelled flax seed mixture to the dry ingredients, and stir in the vegetable oil, honey and vanilla extract. Mix well until a uniform batter is formed..
3. Transfer the batter to the lined baking dish, and smooth the top with a spatula. Bake at 300F or 150C for 25-30 minutes, or until the top begins to crack and the centre is firm. 4. Allow to cool then slice into bars and serve. I top up with a half of tsp of diced stem ginger, which gives an extra spice in each bite..