Thats Brownie-riffic! (wheat free, low fat)
1 cup spelt flour
1/2 cup oat flour
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
pinch salt, optional
3 tablespoons oil
3/4 cup sugar
2 egg replacers (I use 1/3 cup pureed soft silken tofu, bananas or applesauce)
1/4 cup strong coffee or water
1/3 cup vegan chocolate chips, optional
1/3 cup chopped nuts, optional
1. Preheat oven to 350 degrees F. Sift dry ingredients together. Lightly grease pan and flour with a bit of the sifted dry ingredients.
2. In a separate bowl, whisk together oil and vegan sugar. Stir in egg replacer and then coffee/water. Pour wet ingredients into dry ingredients and combine until just mixed.
3. Fold in chocolate chips and/or chopped nuts, if desired. (You can reserve some and sprinkle them on the top before baking.)
4. Pour into prepared pan, spread batter evenly and bake for 15-20 minutes, or until center springs back to touch. For super moist brownies, take out closer to 15 minutes and let brownies set.