Caramel Brownies

Texture of a brownie but a delicious caramel flavour instead.

Ingredients:

• 2 cups GF flour

• 1 cup coconut sugar

• 1/4 cup arrowroot flour

• 1 - 1 1/4 cup soy milk

• 1 tbs apple cider vinegar

• 1 tsp vanilla

• 1 tsp bicarbonate soda

• Pinch of salt

Method:

1. Preheat oven to 180°C.

2. Line a small cake tin or baking tray (about 20x20cm size).

3. Place flours, sugar and salt in a bowl and combine.

4. Make a well and add bicarb and vinegar, give a little stir to dissolve.

5. Add coconut oil and vanilla. Mix everything in the bowl then slowly add milk to get a wet but thick batter.

6. Press into tin.

7. Bake for about 15 minutes and allow to cool.

Caramel sauce:

While the caramel brownie is cooking prepare your sauce.

• 1/2 cup coconut sugar

• 1/2 cup coconut cream

• 1/2 tbs arrowroot flour

1. Place ingredients in a small saucepan.

2. Continue to stir whilst it comes to a boil.

3. Turn heat down to low. Continue to stir until slightly thickened (about 1-2 minutes) being careful not to burn.

4. Remove from heat and allow to cool.

Slice brownies, top with vanilla coconut yoghurt and a drizzle of caramel sauce.