Gluten free, vegan, walnut brownies

These brownies are so decadent that you won't even realise that there is no gluten, eggs or dairy in them.

Ingredients

1/2 cup almond meal
1/2 cup chick pea flour
1/2 cup brown sugar, firmly packed in (I prefer less sugar, but you can increase the quantity to 3/4 cup if you prefer)
1/4 pure cacao powder
3 heaped teaspoons of egg replacer powder
1/2 cup (10 whole) of chopped walnuts
1/4 cup oil
1/2 cup almond milk
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon of ground coffee

Method

Preheat a fan forced oven to 175 C. In a large mixing bowl add all the dry ingredients (except the chopped walnuts) and mix well with a spatula, taking care to break up any lumps in the almond meal or brown sugar. Add the chopped walnuts. I prefer to use walnuts in their shells, which I de-shell myself as I think the nuts are fresher this way as the skin does not go rancid and eliminates the step of roasting the nuts. Mix to combine.  In a smaller bowl, mix together the wet ingredients and then add to the dry ingredients to form a thick batter. Take care not to over mix. Pour into a lined baking tray/ brownie tin. I use aluminium foil to line as it is easier to press into the corners and it also allows me to take the brownies out easily while still warm.

Place in the oven and cook for 20 minutes. Turn off the oven and allow to cool in the oven for 10 minutes, and then take them out.  Set aside for 10 more minutes and then cut into squares while the brownies are still warm. Enjoy them warm or cold with a simple dusting of icing sugar. The brownies keep well for 3-4 days, if your friends and family do not polish them off sooner.