2 flax eggs (2 Tbsp ground One Degree Organics Flax Seeds + 6 Tbsp water)
1/2 cup non-dairy butter (Earth Balance)
1/2 cup cane sugar
1 tsp vanilla
3/4 tsp baking powder
1/4 tsp salt
2/3 cup raw cacao powder
1/2 cup One Degree Organics Sprouted Spelt Flour
1/3 cup vegan chocolate chips or chopped walnuts (optional)
Preheat oven to 350 degrees F and lightly spray 6-7 muffin cups or line with cupcake liners.
In a small bowl combine the ground Flax Seeds and water and set aside to thicken for approximately 5 minutes.
In a medium bowl, melt the non-dairy butter. Add the cane sugar, vanilla, flax eggs, baking powder, salt and cacao powder. Whisk until combined. Gently fold in the Sprouted Spelt Flour until combined. Add optional add-ins like chocolate chips or walnuts.
Scoop batter into muffin tins until 3/4 full. Bake for 20-23 minutes. Be careful not to overcook or the brownies will get dry and crumbly.
Remove from oven and let cool approximately 5 minutes before removing from pan to cool completely on a cooling rack.
Store in an airtight container to keep moist.