The ingredient list now reflects the servings specified
Let them cool in the pan for an hour or more, no exception, or they will fall apart. These firm up a ton while they cool. Slice into desired size and carefully remove. Cover and they will last refrigerated for 5 days, or room temperature for 3 days.
If you want to make these with spelt or all purpose flour, just sub the oat flour with the same amount. Just note they will require different cooking times but you certainly can play with the types of flour. Half coconut and half garbanzo flour also works well.
Optional: sprinkle coconut sugar over the top of the batter before baking.
If you prefer more cake-y brownie, add a 1/4 cup of water when you add the dry ingredients to the wet ingredients and cook a few minutes longer until the toothpick comes out clean.
240 calories; protein 1.7g; carbohydrates 32.7g; fat 13.6g; sodium 78.3mg. Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.