Today my toddler was sick, which for us means staying inside and hunkering down on the couch, especially if the weather is crummy. Being stuck inside the house is not my favorite.
I’m a huge homebody, but being STUCK anywhere is not my favorite. I like to pretend that, even as a mom, I have quite a fair amount of independence and I can do whatever I want still. And that’s why I made brownies.
Yes, Buckwheat Brownies are my declaration of independence.
Spur of the moment, spontaneous things can be big adventurous trips to exotic places, picking a random restaurant to eat at, trying something you always said you wouldn’t… And sometimes, they can be warm, gooey brownies, with white chocolate chips, and chocolate drizzled on top.
Chocolate. That’s my kind of spontaneity right there.
And you know what helps me feel better about these little spontaneous, sinful treats? That I used Buckwheat flour. I love to experiment with different types of gluten-free flours and learn more about them. That’s yet ANOTHER spontaneous thing I like to do – randomly buy a new type of flour on Amazon to try. Yes, I know, I’m so insanely spontaneous it’s hard to digest. 😉
- is good for heart health and lowering blood pressure
- is easier to digest
- contain antioxidants
- is high in fiber
And, guys, the taste of buckwheat flour is really cool. It has this nutty flavor, which adds such a cool flavor factor to this brownie. Not only do you get the ooey-gooey chocolate brownie, but you get a hint of nut flavor, and of course, white chocolate to top it all off.
Besides the outrageous flavors in these brownies, these Buckwheat Brownies are also:
- Gluten-free (again, thanks to Buckwheat flour!)
- Vegan (with flax eggs and vegan baking chips)
- Made healthier with coconut oil
- Dairy-free (with dairy-free baking chips)
So, you want to be healthy, indulgent AND spontaneous?? Grab some buckwheat flour. Make these gluten-free buckwheat brownies. Mission. Complete.
- 2 flax eggs (2 tbsp ground flax seed & 6 tbsp warm water)
- 3/4 cup coconut oil, melted, room temperature
- 1 cup sugar
- 1/2 tsp salt
- 6 tbsp cocoa powder
- 1 cup buckwheat flour (gluten-free)
- 1/2 cup water (warm)
- 1 tsp vanilla
- 1/2 cup white chocolate chips (dairy-free and/or vegan baking chips, if necessary)
- Extra chocolate chips (to melt for drizzle)
Preheat your oven to 350 and line a 9x9 pan with parchment paper.
Create your flax eggs in a small bowl by whisking together the blended flax seed and water. Set aside.
Next, in a separate bowl, melt your coconut oil till it's liquid and set it aside so that it cools while you're mixing the other ingredients together.
In a large mixing bowl, combine your sugar, salt, cocoa powder, and buckwheat flour. Stir together to combine.
Add to the large mixing bowl your water, vanilla extract, coconut oil, flax eggs and chocolate chips.
Pour into your 9x9 and bake for 18-22 minutes, or till the top is set and a toothpick inserted comes out clean.
*If you'd like, you can melt chocolate chips and drizzle the melted chocolate on top of the brownies for even MORE chocolate. I melted both semi-sweet and white chocolate chips in my microwave in 15 second increments in small bowls, and then drizzled them on top with a spoon.
*Store these brownies in an air-tight container and they will last about 3-4 days.