Ingredients

• Coconut oil, for greasing pan
• 1 cup (140 g) gluten free flour- quinoa flour can be used as well
• 1/2 cup (75 g) unsweetened, cacao powder
• Dash of cinnamon
• Dash of  cayenne or chili powder
• Dash of sea salt
• ¼ tsp baking powder
• 2 tbsp ground flaxseed
• 6 tbsp almond milk
• 1 avocado
• ½ cup (100 g) coconut sugar
• 4 tbsp  unsweetened apple sauce
• 2  – 3 tbsp dark chocolate chips (optional)

Directions:

1. Preheat oven to 350 F (177 C) and grease an 8×8 baking pan or mini muffin pan with coconut oil.
2. Combine quinoa flour, cinnamon, cayenne or chili powder, salt, and baking powder in a medium mixing bowl and set aside.
3. In a separate small dish, mix the ground flaxseeds and almond milk and set aside – allow to set for 3-5 minutes.
4. In another bowl, mash or blend the avocado until smooth in a bowl, then add coconut sugar, flax mixture and applesauce and mix together with electric mixer or food processor until well mixed.
5. Slowly add dry ingredients to the wet-mix thoroughly until mixture is homogenous.
6. Fold in chocolate chips (optional).
7. Spread or pour mixture into a greased baking dish or mini muffin pan.
8. Bake for 20-25 minutes or until the brownies get firm on top
9. Remove from oven and allow to cool for 10-15 minutes
10. Store immediately or serve and enjoy.