Chocolate and gingerbread brownies

Name: Chocolate and gingerbread brownies
Prep time: 30 min
Total time: 70 min
Yield: 28
Ingredients: 450 g spelt flour; 2 tbsp sodium bicarbonate; 2 ½ dl maple syrup; 40 g cocoa powder; 1 dl coconut milk; 1 dl almond drink; 360 g apple sauce; 80 g coconut oil; ½ tsp ginger powder; 1 tsp nutmeg; ½ tsp ground cloves; 2 pinch salt; 4 tbsp cinnamon; 200 g dark chocolate (50% cocoa)

Total: 1 hr 10 min. | Active: 30 min.

vegan, lactose-free

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I love gingerbread in all its many guises! Unfortunately, I don't always have the time to bake individual gingerbread biscuits, which is why I came up with this recipe for gingerbread cake!

Lara - Vanillacrunnch

Ingredients

for 28 pieces

Brownies
450 g	spelt flour
2 tbsp	sodium bicarbonate
2 pinch	salt
40 g	cocoa powder
2 ½ dl	maple syrup
80 g	coconut oil, melted
360 g	apple sauce
4 tbsp	cinnamon
1 tsp	nutmeg
½ tsp	ground cloves
½ tsp	ginger powder
1 dl	almond drink

Glaze
1 dl	coconut milk
200 g	dark chocolate (50% cocoa), roughly chopped

How it's done

Brownies

Mix the flour, baking soda and salt in a bowl.

In a second bowl, mix the cocoa powder with all the other ingredients up to and including the ground ginger. Add the flour mix and almond milk, mix together. Transfer the brownie mixture to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove the brownies from the oven, leave to cool, cut into approx. 28 squares.

Glaze

Heat the coconut milk in a pan, melt the chocolate in the milk, stir until smooth. Use a spatula to spread the glaze over the brownies, leave to dry.

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