Oral Allergy Syndrome Friendly Vegan Caramel Brownies
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Learn more →Ingredients
16 servings
For the caramel
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed light brown sugar
- 2 tbsp vegan butter
- ½ tsp fine sea salt
For the brownies
- ½ cup vegan butter, melted
- 1 cup organic cane sugar
- ¼ cup unsweetened applesauce
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a medium saucepan, combine the coconut milk and brown sugar over medium heat, stirring until the sugar dissolves. Bring to a steady boil, then reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces to about 3/4 cup, 18–22 minutes. It should coat the back of a spoon and turn a deep amber color.
- 2
Remove the caramel from the heat and stir in the 2 tbsp vegan butter and 1/2 tsp salt until smooth. Set aside to cool to room temperature, about 20 minutes — it will thicken further as it cools.
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