I would call this the crossover of cake to brownie. This moist, chewy snack provides exceptional nutrients, vitamins, and much needed minerals. Molasses adds an element of deep, robust flavor that is warm, satisfying, and nutrient dense.
Flaxseed and hempseed are the binders that receive high marks for fiber, protein, and Alpha-Linoleic Acid. ALA is an omega 3 fatty acid the body cannot synthesize on its own. This fatty acid has solid antioxidant properties that aid in reducing inflammation and boosts skin structure. It is also responsible for promoting heathy nerve function and slowing the progression of memory loss disorders.
Replacing the chewy raisins and experimenting with different dried fruits, cacao nibs, or dark-chocolate chips would certainly be delicious!
Yield: Makes 16
3 Tablespoons of ground flaxseed
2 Tablespoons of hempseed
1 Cup of unsweetened applesauce
1/3 Cup of blackstrap molasses
1/3 Cup of maple syrup
1/4 Cup of coconut oil (melted, not solid)
1 1/2 Cup of gluten-free baking flour blend (I use Bob Mills 1:1)
1/2 Cup of buckwheat flour
2 Tablespoons of cacao powder
1 teaspoon of ground ginger
1 1/2 teaspoons of cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt
3/4 Cup of raisins
Preheat oven to 350 degrees F. Prepare an 8x8 pan and line with parchment paper.
In a large bowl, combine flaxseed through coconut oil and whisk to incorporate ingredients. Set aside.
In a smaller bowl, mix gluten-free flour through salt. Add this mixture to the larger bowl, mix with spatula-type utensil and fold in raisins.
You will have a thick, brownie like mixture that will go into the prepared pan. I find that it helps to slightly wet the spatula to evenly spread out the mixture without all the stickiness.
Bake for 25 minutes. Store in an air-tight container. They are delicious when stored in the refrigerator and can also be frozen.