Texture of a brownie but a delicious caramel flavour instead.
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
Preheat oven to 180°C.
Line a small cake tin or baking tray (about 20x20cm size).
Place flours, sugar and salt in a bowl and combine.
Make a well and add bicarb and vinegar, give a little stir to dissolve.
Add coconut oil and vanilla. Mix everything in the bowl then slowly add milk to get a wet but thick batter.
Press into tin.
Bake for about 15 minutes and allow to cool.
While the caramel brownie is cooking prepare your sauce.
1/2 cup coconut sugar
1/2 cup coconut cream
1/2 tbs arrowroot flour
Place ingredients in a small saucepan.
Continue to stir whilst it comes to a boil.
Turn heat down to low. Continue to stir until slightly thickened (about 1-2 minutes) being careful not to burn.
Remove from heat and allow to cool.
Slice brownies, top with vanilla coconut yoghurt and a drizzle of caramel sauce.