Makes – 10-14

The below is 70% of the ingredients from the original recipe.  The full quantities are cooked in a standard 25 x 18 x 4 tray bake tin; this would need to be lined if using.

This recipe using the 20cm Lakeland round silicon mould.

Ingredients

• 2 tsp chia seeds
• 42ml water
• 175g Buckwheat Flour
• 0.7 tsp Bicarb of soda
• Pinch of sea salt
• 42g Cacoa powder
• 231g Coconut/Dark Brown Sugar
• 70ml Almond Milk
• 91g Coconut oil, melted
• 90g 85% dark chocolate, chopped into chunks
• 50g Walnuts, toasted and chopped (Can raise to 90g if not using sour cherries, depending how much you like them 😊)
• 50g Sour Cherries – optional

Method

• If using an oven, preheat to 190C (170 C fan). 
• Place the chia seeds in a bowl with the water, mix well then leave to one side for 10 minutes to thicken up.
• Place the flour, bicarb, salt, cacoa powder, and sugar into a large bowl and mix well to remove any lumps.
• Add the almond milk, chia mixture and melted coconut oil and mix well until well combined; about 2-5 minutes.
• Add in the chocolate chunks, toasted chopped walnuts and cherries if using and mix until evenly distributed.
• Pour the mixture into the mould.  In an oven, bake for 25-30 minutes, though in the Remoska bake uncovered for 30 minutes, covered  with foil for 20 minutes and then uncovered for the last 12 minutes until cooked through but still a little fudge in the middle. 
• Leave to cool on a rack in the container (original recipe with the tray and baking parchment says to remove from the tin after 10 minutes and place on a cooling rack).  When cold, cut into brownies.