Teff Raspberry Brownies

Indulge in these brownies anytime, they’re seriously that healthy. In fact, I ate them for breakfast for a few days and felt great. They are light, not overly sweet, and the teff flour (if you use it) is loaded with protein and fiber to keep you going all day. Yes, eating sweet doesn’t have to be ‘bad’-it can be guiltless and nutritious! Now, let’s talk about teff.

Teff is one of the oldest grains to be cultivated, going back 7000 years to Ethiopia. The list of benefits for this superfood grain is long. It boasts a profile of 14 vitamins and minerals, highest is B vitamins, calcium, manganese, magnesium, phosphorus, iron, and copper. Each one cup serving has 10 grams of protein and 7 grams of fiber. Studies show that it helps to balance hormones, improves and strengthens bone density and digestion, boosts the immune system, helps to prevent and control diabetes, and is great for cardiovascular health and weight loss. Teff has a unique texture and sturdy consistency, is versatile, and mixes well with anything. Bob’s Red Mill sells it in it’s grain (small brown or white dot like grains) or flour form.

Teff Raspberry Brownies

Yields: 8-10 brownies

  • 2 cups teff flour (you could also use another flour of your choosing or half and half, it will come out different depending on what you use and I can't vouch for all of them)
  • 3 flax eggs (3 tbsp flax meal soaked in 9 tbsp water for 15 minutes)
  • 1/3 cup vegan butter, or oil
  • 1/3 cup maple syrup or agave or sugar
  • 1/2 cup vegan milk (if you are using sugar rather than syrup you may need a tiny bit more, 2/3 cup)
  • 1/4 cup cocoa
  • 3/4 cup crushed fresh raspberries
  • pinch of salt
  • 2 tsp baking powder
  • extra raspberries and cocoa for garnish
  • Frosting
  • 8 Medjool dates (pit them yourself, if you're buying them kitten and they are a bit hard, soak them in hot water for 10 minutes before use)
  • 1/2-2/3 cup vegan milk
  • 2 tbsp cocoa
  • 2 tbsp vegan butter or coconut oil
  • pinch of cinnamon and salt

Prepare the flax eggs to the side. Whip the vegan milk and maple syrup (or sugar) for a few minutes. If you're using sugar vs syrup or agave, the recipe will be less wet and you'll need more nut milk. Eye everything first and add the minimum, then add more later if it's too thick. Add the vegan butter or oil and whip more. Gently add in the rest of the ingredients and fold. Pour into an 8 x 8 pan, sprinkle some cocoa and some crushed raspberries on top, and bake at 350F for 30-40 minutes, or until a toothpick comes out clean from the center.

As that's cooking, prepare the frosting. Mix all the ingredients in the blender and whip.

When the brownies are done, let them cool for 5 minutes then spread the frosting on top and serve.

  • Preparation time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 45 minutes
Teff Raspberry Brownies
Teff Raspberry Brownies
Teff Raspberry Brownies

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