Oral Allergy Syndrome Friendly Vegan Walnut Brownies with Roasted Pecans and Sea Salt
Total time1 hr 20 min
Prep time20 min
Cook time30 min
4.8(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the roasted pecans
- ½ cup raw pecans, roughly chopped
- ½ tsp neutral oil (such as canola or sunflower)
- ⅛ tsp fine salt
For the brownies
- 2 tbsp ground flaxseed
- 6 tbsp water
- ½ cup vegan butter
- 1 cup vegan chocolate chips
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 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. - ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
- ½ cup walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted.
For topping
- ½ tsp flaky sea salt
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.
- 2
Toss the chopped pecans with the neutral oil and 1/8 tsp fine salt on a small baking sheet. Spread in a single layer and roast for 7–9 minutes, until fragrant and lightly golden — watch closely in the last 2 minutes, as they can brown quickly. Remove from the oven and set aside to cool.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!