~ A Tower of Brownies, BReD from Ed & Loka Yoga~

My Brownies were stacked and ready to go to another Vegan Potluck!!  It was hard to just lay them all out on the plate, I nibbled away at the little crumbs that fell from the dark rich squares. The smell was amazing! Dessert before dinner! Again, I got this recipe from the Book, “Oh She Glows”…. the recipe on the website is different.  Just a warning as well, these brownies have to sit in the pan for an hour or 1 1/2 hours after they come out of the oven, so you won’t be able to rush off to a potluck …..

  • 4 tsp. ground flaxseed
  • 1 C. almonds
  • 3/4 C. plus 2 tbsp brown rice flour (I used white flour, I didn’t have the other)
  • 2 tbsp. arrowroot powder (I used cornstarch, didn’t have arrowroot)
  • 1/2 C. cocoa powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 C. plus 1/4 C. non-diary chocolate chips
  • 1/4 C.plus 2 tbsp.vegan butter or coconut oil (I chose the butter)
  • 1 C. natural cane sugar (I only had coconut sugar)
  • 1/4 C. almond milk
  • 1 tsp.vanilla extract
  • 1/2 C. finely chopped walnuts (optional)

This recipe makes 16 squares, and I needed more, so I just doubled the whole thing!

Preheat the oven to 350 F (180 C) and lightly oil a 9-inch square cake pan, or 2, if you’re making a double recipe! In a small bowl, whisk together the flaxseed and 3 tbsp. water and leave in fridge to congeal.

In a blender, grind the almonds into a meal. In a large bowl, whisk together the ground almonds, the flour, arrowroot, cocoa powder, salt and baking soda.

In a medium saucepan, melt 1/2 C. of the chocolate chips and the vegan butter over low heat. When 2/3’s of the chips have melted, remove the pan from the heat and stir until smooth. Stir in the flaxseed mixture, sugar, almond milk, and vanilla until combined.


Pour the chocolate mixture over the ground almond mixture and stir well until there’s no flour on the bottom of the bowl. Fold in the walnuts, if desired, and the remaining 1/4 C. chocolate chips.

Spoon the batter into the pan(s) and press down and spread the batter out.

Bake for 28 – 34 min. (I baked it for 28 min.). Let the brownies cool in the pan for 1 to 1 1/2 hours. Do not remove the brownies until they are completely cool or they will crumble. After cooling, slice the brownies into squares and ENJOY!! The brownies will stay fresh in an airtight container for up to 3 days. (If they last that long!)

Don’t you just want to bite into these! Man, were they good!!!  I’m excited to make them again!!

Some of the other delicious dishes that were at this month’s potluck were….. a beet salad, very ginger treats, tofu dish…..

amazing Bread from Ed, “BReD“, he is the executive sous chef and head baker at the Alta Bistro Restaurant in Whistler, and makes his own naturally leavened wholewheat sourdough loaves for pre-order, Facebook/Alta Bistro, brED for details ………and a couple of green salads…..

…. pasta dishes, a chili dish, and somebody had also made a potatoe and rosemary bread….

…I wanted to try everything, but I was getting so full….!  It was definitely a fantastic evening, and I totally enjoyed the food and the company of great people!  As I was leaving Loka Yoga with my empty plate and full belly….

….I was just noticing how gorgeous the lights in the trees were and the reflections bouncing off the rain in the street…..

…… it totally began to pour as I walked to my car……

….. what an awesome night!



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