There is never a bad time to bake brownies. As I received more and more requests from bakery customers for a version that was gluten free and vegan, I knew that I needed to figure out a recipe that was not just delicious, but that beat expectations of how gluten free, vegan treats taste. I have devoured many, and am typically not impressed.
After scouring the internet and trying a few recipes, I started to get a feel for what would work and what wouldn’t. I knew that I wanted, if possible, to stay away from gums and starches, oats and refined sugar. For the record, I don’t believe that any of those things are inherently unhealthy, but based upon requests, those were the ingredients that people tend to have issues with.
One of the flours I’ve been experimenting with and loving is teff flour. High in minerals, protein, iron, calcium, and magnesium, this little seed is big on nutrition. We like to eat teff in its whole form as hot cereal, but the flour makes for delicious sourdough bread and, as I found out, brownies too! Naturally nutty in flavor, you’ll find that by using teff flour, you don’t need much else to add for flavor.