It’s no secret that I LOVE to bake…but I love to eat even more! Every afternoon I like to sit down with a coffee and something sweet and lately I’ve been working hard to make that ‘something sweet’ as healthy as possible! I was thrilled to discover the vegan recipe blog The Vegan 8.
The recipes have eight ingredients or less, they are all vegan, oil free and mainly gluten-free. Today I was in the mood for something ‘oaty’ and a little bit chocolately and these did not disappoint! The problem with healthy recipes is that sometimes they don’t quite satisfy the tastebuds as they taste TOO healthy. Well, what I loved about these is that they were sweet, moist, had lots of flavour and held together really well (and anyone who’s made granola or muesli bars knows what a challenge that can be!)
I was shocked that the texture could be so perfect without any refined oil. What a revelation! Plus, they’re not only great as an afternoon ‘pick me up’ but would make a perfect ‘on the go’ breakfast! As usual though, I made a few amendments…
Amendments:
- I didn’t have almond butter so I used half cashew butter and half tahini. However, I’m sure you could substitute the nut butter for smooth peanut butter but maybe best to heat it gently first so it goes nice and runny!
- I didn’t have any fine oat flour (and couldn’t be bothered blending oats up) so I used buckwheat flour instead. I’m sure you could also use plain flour if that’s all you have! The buckwheat flour is gluten-free, healthy and has a lovely nutty taste.
Hacks:
- I always use a silicone rectangle brownie pan. It means you don’t need baking paper or oil and baked goods pop out so easily!
If you’ve tried this recipe I would love to hear from you! Please leave a comment below or SUBSCRIBE via email so you never miss a delicious recipe again! 😀