Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, ginger bake brownies (gluten free, nut free, egg free, dairy free, plantbased). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ginger Bake Brownies (Gluten free, Nut free, Egg free, Dairy free, Plantbased) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Ginger Bake Brownies (Gluten free, Nut free, Egg free, Dairy free, Plantbased) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook ginger bake brownies (gluten free, nut free, egg free, dairy free, plantbased) using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Ginger Bake Brownies

(Gluten free, Nut free, Egg free, Dairy free, Plantbased):

1. Take 1 1/2 cup wholemeal buckwheat
2. Get 1 1/2 teaspoons ground ginger
3. Take 1/4 cup diced stem ginger
4. Take 1/4 tsp cinnamon
5. Take 1/4 tsp ground cloves
6. Prepare 1/2 tsp baking soda
7. Prepare 1/4 tsp salt
8. Make ready 1/4 cup vegetable oil (Can use coconut oil)
9. Take 6 tbsp honey (or maple syrup for vegan version)
10. Make ready 1 tsp vanilla extract
11. Prepare 1 table ground flaxseed or chia seeds
12. Get 3 tablespoons water

Steps to make Ginger Bake Brownies

(Gluten free, Nut free, Egg free, Dairy free, Plantbased):

1. Preheat oven to 300F or 150C and line an 8’ x 8’ baking dish with parchment paper. In a small bowl, stir together the tablespoon of ground flax seed or chia seeds with 3 tablespoons of water, and allow to sit for 10 min.
2. In the meantime, whisk together the dry ingredients in a medium mixing bowl. Add the gelled flax seed mixture to the dry ingredients, and stir in the vegetable oil, honey and vanilla extract. Mix well until a uniform batter is formed.
3. Transfer the batter to the lined baking dish, and smooth the top with a spatula. Bake at 300F or 150C for 25-30 minutes, or until the top begins to crack and the centre is firm. - 4. Allow to cool then slice into bars and serve. I top up with a half of tsp of diced stem ginger, which gives an extra spice in each bite.

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