Why do these brownies use Beluga lentils?

Beluga lentils provide a unique, wholesome base that contributes to the fudgy texture of these Paleo and vegan brownies, while also adding nutritional value.

What do mesquite flour and carob powder add to the brownies?

Mesquite flour offers a subtle, sweet, and nutty flavor, while carob powder provides a naturally sweet, chocolate-like taste, enhancing the depth of these Paleo brownies.

Can I use a different sweetener than birch xylitol?

The recipe suggests birch xylitol or stevia to taste, ensuring the brownies remain Paleo-friendly. Other sweeteners might alter the flavor or dietary compliance.

What is the role of psyllium powder in this recipe?

Psyllium powder acts as a binder and helps create the desired fudgy, cohesive texture in these gluten-free and vegan brownies, especially given the lentil base.

How should I store these Paleo Brownies?

Once cooled, store these brownies in an airtight container at room temperature for a few days, or refrigerate for up to a week. They can also be frozen for longer storage.

3 years ago

Paleo Brownies
[Vegan, Gluten-Free]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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A square of fudgy Paleo Vegan Gluten-Free Brownie, topped with melted dark chocolate chips and cocoa nibs, resting on a parchment-lined baking sheet.

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Paleo Brownies [Vegan, Gluten-Free]

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These grain free vegan paleo brownies are moist, gooey, and kid-approved. They are ready in under an hour and absolutely delicious! The binder is psyllium husk powder, which does an amazing job! In fact, you can lift up the whole brownie without breaking it apart! You have to try these... Read More

Ingredients You Need for Paleo Brownies [Vegan, Gluten-Free]

1 1/2 cups boiled black (Beluga) lentils
0.9 ounces nut or seed butter (without additives)
7.05 ounces of oat milk
4 tablespoons coconut flour
1 tablespoon mesquite flour
2 tablespoons carob powder
2 tablespoons cocoa powder
1 teaspoon cinnamon
1 1/2 teaspoons psyllium powder
3 tablespoons birch xylitol or stevia to taste
1/4 teaspoon Himalayan salt
2 teaspoons dark chocolate chips (add later)
1 teaspoon cocoa nibs (add later)

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How to Prepare Paleo Brownies [Vegan, Gluten-Free]

Start with soaking Beluga lentils for 8 hours. Then rinse, drain and boil the lentils. 2 cups of boiled lentils is about 4.06 ounces dry lentils. Or buy enough of canned lentils. Make sure to rinse and drain those as well.
Next, add all the ingredients (except chocolate chips and cocoa nibs) into food processor and process until you have homogeneous and smooth batter. You’ll need to scrape the sides every now and then.
Then, transfer the batter onto baking sheet lined with parchment paper and spread it out into about 6.8 inch square.
Finally, sprinkle on some chocolate chips and cocoa nibs, press them down and bake the brownies at 350°F for 35 minutes. Let cool before slicing.