IMG 7737 2   Gluten Free, Vegan, and Oil Free Walnut Chip Brownies

Gluten-Free, Vegan, and Oil-Free Walnut Chip Brownies

Lightly Adapted from Clean Start cookbook. Recipe printed with permission from Terry Walters. Copyright 2010, Sterling Publishing Co., Inc.


  • 1/2 cup unsweetened applesauce or finely grated apple
  • 8 pitted medjool dates
  • 1 medium ripe banana
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup brown teff flour
  • 1/2 cup almond meal (I ground almonds in my food processor)
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup chopped walnuts (my addition)
  • 1/4 cup dark chocolate chips (my addition)



1. Preheat oven to 350F and line an 8” x 8” pan with parchment paper so it overlaps on two sides. Lightly grease the parchment and sides of the pan with oil.

2. In a food processor, process the almonds into a flour like consistency. Remove ground almonds and set aside. In the food processor, process the applesauce, dates, banana, maple syrup, and vanilla until almost smooth.

3. In a medium sized bowl, whisk together the teff flour, almond meal, cocoa powder, baking powder, baking soda, and salt.

4. Add wet ingredients to dry and mix until just combined. Fold in the nuts and chips. Be careful not to overmix the batter.

5. Spoon batter into prepared pan and gently smooth out with a wet spatula. Batter will be very sticky! This is normal.

6. Bake for about 25-27 mins (I baked for 27 mins). at 350F or until a toothpick comes out clean. Let brownies cool completely for at least 1 hour before slicing as they are VERY delicate and fall apart. I suggest cooling and then freezing the brownies until firm, so you can slice them easier without them falling apart. Keep in a sealed container for up to 3 days.