Low Sodium Vegan Matcha Brownies with Espresso Swirl

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Low Sodium Vegan Matcha Brownies with Espresso Swirl

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Ingredients

16 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the brownie batter

½ cup coconut oil, melted and cooled slightly
1 cup organic cane sugar
1 tsp vanilla extract
3 tbsp culinary-grade matcha powder
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup plant-based milk

For the espresso swirl

1 tbsp instant espresso powder
1 tbsp coconut oil, melted
1 tbsp organic cane sugar
1 tbsp hot water

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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