Ingredients:

• 1/2 cup gluten free flour blend*
• 1/2 cup gluten free oat flour
• 2 Tbsp coconut flour
• 1/2 cup cacao powder
• 1/4 tsp sea salt
• 2 tsp baking powder
• 2 tsp baking soda
• 1 ripe avocado (medium sized)
• 2 very ripe bananas (medium sized)
• 1/4 cup + 2 Tbsp sweetener (e.g., agave, rice malt syrup, coconut nectar)
• 1/4 cup coconut oil, melted
• 1 cup almond milk + 1 Tbsp vinegar, mix together and let sit for a few mins!
• 2 teaspoons pure vanilla extract
• handful of nuts such as walnuts, roughly chopped (optional).

Method

• Pre heat oven to 180C and line a square baking dish with baking paper.

• Mash avocado and banana, add sweetener, vanilla, coconut oil, almond milk + vinegar and mix.

• Add baking soda and powder and whisk.

• Add cacao, salt, flours and mix until combined, then add nuts and mix.

• Pour into lined baking dish.

• Bake for 45 minutes or until a skewer comes out mostly clean. The brownie may seem a bit fudge-y but it'll firm up once cooled and rested.

• Let rest for 1 hour and slice!

You can whip up a fun avocado, cacao, and sweetener frosting to finish this bad boy off!

* Buy a gluten free flour blend such as Bob's Red Mill 1:1 gluten free flour blend or make one up.

Here's an easy one:

• 1/2 cups brown rice flour
• 1/2 cup potato starch
• 1/4 cup white rice flour
• 1/4 cup tapioca flour.

Lovingly provided by Sylvia Soltyk, Perth Vegan Eats