For mother’s day I decided to use a recipe that I found in my Japanese Macrobiotic Sweets Book that I bought recently. I altered the recipe a little bit and made it gluten free by replacing the wheat flours with oat flour.
It may be due to the type of flour that I used but my brownies didn’t come out in such a clean form as this one looks in the picture.
150 grams of Flour (they suggest using two different kinds of wheat flours but I used 150 grams (5.29 oz of oat flour)
Cocoa Powder 5 Tbsp.
Salt 1 pinch
Baking Powder 1 tsp.
Maple Syrup 60cc
Safflower or rapeseed oil 1/4 cup
Soy milk 120cc
The first step is to preheat your oven to 350 degrees. Then, you mix all of the dry ingredients together and then you mix all of the wet ingredients together. Slice the banana thinly. Add the wet ingredients to the dry ingredients as well as the banana. Mix thoroughly. You do not need to smush the banana too much, it is better left so that it doesn’t loose too much of its shape.
After all the ingredients are mixed, spray a pan with a non-stick spray or use a non-stick pan. Pour ingredients into pan. The mix is very thick and difficult to spread evenly, but I didn’t pay too much attention to that because I knew I would be cutting them into squares after and they ended up looking ok.