Ready in 40 minutes
- 250g quinoa four or gluten free oat flour
- 1 tbsp chia seeds
- 1 tsp baking soda
- 60g raw cacao powder
- 320g coconut sugar
- Pinch of sea salt
- 100ml hazelnut milk (any nut milk will work)
- 120g coconut oil, melted
- handful of pecans, chopped
Preheat the oven to 190C (fan 170C).
Blend the chia seeds into a fine powder then place in a bowl with 4 tablespoons water, mix well then leave to one side for 10 minutes.
Place the flour, baking soda, raw cacao and coconut sugar in a bowl and mix well. Add the hazelnut milk, chia seed mixture and melted coconut oil and mix well, ensuring everything is combined.
Pour the mixture into a line brownie baking tray and top with the chopped pecans. Bake for 25-30 minutes, it should still be a little fudgy in the middle. Leave to cool for 10 minutes before serving.