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Vegan Gluten free Brownies and Brownie mix

May 11, 2015 By Richa 79 Comments

Gluten free Vegan brownies and brownie mix. Oats + almonds + smooth chocolate. Add walnuts or other nuts for variation. Easy Soy-free Palm oil free Recipe. Makes a 9 by 9 or 8 by 8 inch brownie pan

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Gluten free Vegan brownies and brownie mix. Oats + almonds + smooth chocolate. Add walnuts or other nuts for variation. Easy Soy-free Palm oil free Recipe. Makes a 9 by 9 or 8 by 8 inch brownie pan | Vegan Richa

Because brownies. I have a bunch of brownies on the blog and I keep trying to make them easier and fudgier 🙂 We all need some chocolate to start a Monday.

These brownies are super chocolatey and fudgy. I made a brownie mix by blending the dry ingredients. To bake, just mix with the non dairy milk and oil and bake! Perfect for gifting! The brownie mix can be made ahead and stored reducing all the measuring and mixing steps. 

The dry flour ingredients are blended with the non dairy chocolate , sugar and cocoa and stored. You can also make the brownie from scratch with the same ingredients. Melt the chocolate in the non dairy milk and add the rest of the ingredients. Mix and bake. The brownie mix version is easier, as you can take any amount of the mix to make a smaller portion too :).


Gluten free Vegan Brownies | Vegan Richa

You want to use a good quality chocolate for the brownie mix. If the mix tends to make oily brownies, then reduce the chocolate(the gets ground up) amount in the mix and add some more cocoa powder. These are amazing Vegan Gluten free Brownies! Let me know if you make them.

More brownies from the blog

  • Vegan Pumpkin Brownies
  • Vegan Almond Butter Blondies with Chocolate Chips
  • Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
  • Coconut Flour Brownies Vegan Gluten-free Recipe

Steps: 

Blend all the dry ingredients. Add chocolate and blend until well combined. Add vanilla, blend and store or make brownies.

Gluten free Vegan Brownies | Vegan Richa

Add chocolate chips and store. 

Gluten free Vegan Brownies | Vegan Richa

Empty ingredients in a bowl. Add non dairy milk and oil. 

Gluten free Vegan Brownies | Vegan Richa

Mix to combine. 

Gluten free Vegan Brownies | Vegan Richa

Drop batter onto parchment lined brownie pan. Use a spatula or hands to press down to even it out.  

Gluten free Vegan Brownies | Vegan Richa

Bake for 25 minutes. Cook for 15 or more minutes. 

Gluten free Vegan Brownies | Vegan Richa

Slice and serve!

Gluten free Vegan Brownies | Vegan Richa

 

Print Recipe
4.75 from 12 votes

Vegan Gluten free Brownies and Brownie mix

Gluten free Vegan brownies and brownie mix. Oats + almonds + smooth chocolate. Add walnuts or other nuts for variation. Easy Soy-free Palm oil free Recipe. Makes a 9 by 9 or 8 by 8 inch brownie pan
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 370kcal
Author: Vegan Richa

Ingredients

Dry:

  • 3/4 cup (90 g) oat flour
  • 1/2 cup (56 g) almond flour
  • 2 tbsp starch like corn or arrowroot
  • 1/8 tsp (0.13 tsp) baking powder
  • 1/8 tsp (0.13 tsp) baking soda
  • 1/4 (0.25 tsp) scant tsp salt
  • 3/4 cup (150 g) sugar use 2 to 3 tbsp less for less sweet, powdered
  • 1/2 cup (87.5 g) vegan semi sweet chocolate or dark chocolate or combination
  • 1/3 cup (28.67 g) cocoa
  • 2 tbsp flax seed meal
  • 1 tsp vanilla extract

Wet:

  • 1/2 cup (122 ml) non dairy milk use 1/4 cup + 3 Tbsp non dairy milk if making with brownie mix
  • 3 to 4 tbsp Oil or use applesauce or half oil
  • Add in: 1/3 cup vegan semi sweet chocolate chips to add to batter

Instructions

Make the brownie mix:

  • Add the flours through sugar to a blender and blend well. Move the flour around as it can get packed under the blender blade. Add the chocolate, cocoa, flax seed meal and vanilla. Blend again until well combined. Move the flour around again and check under the blender blade. Transfer to a quart mason jar. Add 1/3 cup chocolate chips to the jar and store.

To make the brownie from mix:

  • Preheat the oven to 350 degrees F / 180ºc. Prepare a brownie pan by lining with parchment. Empty the mix jar into a bowl. Add 1/4 cup oil and 1/4 cup + 3 Tbsp non dairy milk and mix until well combined. Drop the thick batter onto the pan. Press using a spatula to even it out to almost fill the pan. Bake for 25 to 27 minutes. Cool for at least 20 minutes before slicing.

To make the brownie from scratch:

  • Heat 1/2 cup non dairy milk until just about boiling. Add flax meal, vanilla and sugar into the non dairy milk. Add the chocolate and oil and let it sit for a minute, Mix until melted and smooth. In another bowl, whisk rest of the dry ingredients. Add the whisked dry to the wet. Mix well. Fold in the chocolate chips into the batter. Drop the thick batter onto the pan. Press using a spatula to even it out to almost fill the pan. Bake for 25 to 27 minutes, or until a toothpick from an inch from edge comes out clean. Cool for atleast 20 minutes before slicing.

Notes

Variation: add chopped walnuts to batter before baking.
Do not over bake. The brownies are done when toothpick from 1 inch from the sides comes out clean. The center might be gooey, it will continue to cook and set outside.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Gluten free Brownies and Brownie mix
Amount Per Serving
Calories 370 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Sodium 155mg7%
Potassium 166mg5%
Carbohydrates 52g17%
Fiber 5g21%
Sugar 32g36%
Protein 6g12%
Calcium 92mg9%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten free Vegan Brownies | Vegan Richa

Filed Under: dessert, gluten free, Gluten Free Baking, palm oil free, soy free Tagged With: brownie, vegan

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
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Comments

  1. Michelle B says

    May 11, 2015 at 11:15 am

    Can the almond flour be subbed? Thanks!

    Reply
    • Richa says

      May 11, 2015 at 11:36 am

      I havent tried it without.

      Reply
    • Jane says

      May 11, 2015 at 4:27 pm

      yes was about to ask the same thing – my partner gets headaches from nuts so we have to avoid – or cruelly eat them in front of him which seems unkind! But almond meal/flour is in so many vegan recipes!!! Let me know if you come up with anything!

      Reply
      • Richa says

        May 11, 2015 at 7:02 pm

        try a gluten-free flour blend instead of the oats+ almond. almonds keep this brownie fudgy and soft else it might dry out.

        Reply
  2. Maria says

    May 11, 2015 at 12:01 pm

    These look easy to make and hard to resist! Brownies are always a nice thing to package prettily and bring to a fundraiser bake sale. Thanks for this awesome looking recipe!

    Reply
  3. Christine (The Raw Project) says

    May 11, 2015 at 12:48 pm

    These look wonderful and pretty easy to make, yum. Thanks!

    Reply
  4. June @ How to Philosophize with Cake says

    May 11, 2015 at 2:36 pm

    Those look awesome! I ought to whip up some of that mix, would be handy to have 🙂

    Reply
    • Richa says

      May 11, 2015 at 3:01 pm

      totally!!

      Reply
  5. Andrea says

    May 11, 2015 at 2:51 pm

    I can’t wait to try this recipe!

    Reply
  6. Caresse says

    May 11, 2015 at 4:34 pm

    Any suggestions for swapping the oat flour? Unfortunately, I can’t tolerate oats.I want to make these! I’m wondering if sorghum would work?

    Reply
    • Richa says

      May 11, 2015 at 7:03 pm

      try a blend, a gluten-free flour blend with sorghum and some starch. Just sorghum will make these quite dense and crumbly.

      Reply
  7. Cassie says

    May 11, 2015 at 4:58 pm

    Yummmmm! I lurve brownies!

    Reply
  8. IR says

    May 11, 2015 at 7:17 pm

    Wow, I love the simplicity & healthy GF ingredients of this recipe! It looks very delicious and moist! =)

    Reply
  9. Nina says

    May 12, 2015 at 2:29 am

    I have to admit that I havd made several vegan brownie recipes (although non of yours) and there wasn’t one I really liked. I have been eyeballing a couple of your recipes but have not tried one (yet) because I’m starting to wonder if the problem is me… maybd I just don’t like brownies? That would be kind of weird right?! Maybe I’lll try an okra and a brownie recipe on one day 🙂 and think out of the box lol…

    Reply
    • Richa says

      May 12, 2015 at 9:09 am

      i didnt like brownies for some time until i tried making some probably beacuse they were too dark chocolate or too heavy (oily). i think when you make your own, you can control the chocolateyness and the oilyness and that works out much better for me 🙂

      Reply
  10. Harriet Emily says

    May 12, 2015 at 4:10 am

    5 stars
    These look AMAZING! Wow! They have to be the most perfect vegan brownies I’ve seen, I will definitely have to try making them. They look so delicious, thank you so much for sharing!

    Reply
  11. Nichole says

    May 12, 2015 at 6:53 am

    These look amazing!

    I have an extremely simple brownie recipe too, http://theblackcoffeeproject.com/dessert/classic-brownies/

    All the best!
    Nichole

    Reply
  12. Jennifer says

    May 12, 2015 at 10:29 am

    5 stars
    I am loving how moist these brownies look, I NEED them today! lol

    Jen

    Reply
  13. Raincakes says

    May 12, 2015 at 11:47 am

    These look fantastic! My vegan brownie attempts, although numerous, have all turned out pretty much disastrous. I’m eager to give these a try.

    Reply
    • Richa says

      May 12, 2015 at 2:57 pm

      oh no. hope these turn out well! always under bake them brownies!

      Reply
  14. Caitlin says

    May 12, 2015 at 12:17 pm

    you continue to completely amaze me. these brownies look so moist and fudgy. and i love that you can make the mix ahead of time. you’re a genius.

    Reply
    • Richa says

      May 12, 2015 at 2:56 pm

      Thanks Caitlin! i think the mix is a bad idea for me. makes it too easy to make some when i want !

      Reply
  15. Emma says

    May 12, 2015 at 2:10 pm

    Mmmm brownies! These look pretty similar to my Maple-Roasted Nut Butter Brownies (without the topping) which I love so I’m sure they’re good 😀
    http://www.coconutandberries.com/2014/10/17/maple-roasted-nut-butter-brownies-vegan-glutenfree/

    Reply
  16. Kacy says

    May 12, 2015 at 7:42 pm

    These are sooo good. Incredibly soft without being oily. Made them with salted almond dark chocolate bars and coconut sugar. Thanks Richa!

    Reply
    • Richa says

      May 13, 2015 at 11:26 am

      yay!!

      Reply
  17. barrie says

    May 13, 2015 at 3:07 pm

    5 stars
    What great gift ideas! So healthy and tasty!

    Reply
  18. mip says

    May 19, 2015 at 5:25 pm

    Just made these. Super yummo lady! Even my non vegan hubby loved these. I will make a vegan out of him sooner or later. Everything I have ever made from your site has made the hubs love vegan food that much more. You have never disappointed me and I doubt you ever will. I love your blog and thank you for all the delicious recipes that make this vegan with the non vegan hubs very very satisfied.

    Reply
  19. Rachel says

    May 21, 2015 at 3:33 pm

    Yum! These look amazing. “Because brownies” is the perfect reason to make them! 😉

    Reply
  20. leela says

    May 23, 2015 at 4:20 am

    Can’t wait to try this.

    You have a typo and difference in timings in your page.

    some suggestions. The recipe is hard to read. I have a suggestion to split up recipe into two. One for brownie mix and one for instructions to make brownies. Also remove the options from the name of the recipe in the recipe box, it will make it easier to read.

    Reply
  21. MeShell says

    May 23, 2015 at 3:15 pm

    These look incredible. I’m going to try them despite not being/needing gluten free baking. Brownies just seem to work. I bet the almond makes them perfect.

    Reply
  22. anon says

    May 25, 2015 at 8:39 am

    Good recipe, someone linked it on tumblr. Just fyi you can turn the temp down to 325F and cook them for about 8 minutes longer so they’re not so greasy and slimy in the middle. Will try with apple sauce next time. Good flavour though.

    Reply
    • Richa says

      May 25, 2015 at 11:25 am

      thanks for the suggestion! i like the center gooey pieces 🙂 i think the kind of chocolate also matters. a great quality brand might make it more melty rather than slimy. you can eliminate the oil to reduce that too.

      Reply
    • Richa says

      May 25, 2015 at 7:35 pm

      also probably the ovens. ovens can have different temperatures. so definitely adjust the baking time and temp a bit depending on your oven.

      Reply
  23. Viju says

    June 18, 2015 at 10:01 am

    Hi Richa, I appreciate and thank u for all ur vegan recipes… My daughter is allergic to wheat and oats as well, so can I substitute this recipe with rice or sorghum flour.

    Reply
    • Richa says

      June 18, 2015 at 11:04 am

      try with coconut flour http://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html
      or the rice flour combination from this recipe http://www.veganricha.com/2013/11/sweet-potato-blondies-with-chocolate.html

      Reply
  24. Rehan says

    August 29, 2015 at 2:08 am

    Can I use coconut sugar in place of cane sugar? (I would also use chocolate with coconut sugar to make this entirely refined-sugar-free) Also, a small suggestion: Since I’ve tried multiple vegan brownie recipes in the past in hopes to achieve the perfectly chewy yet not overly goey brownies, only to end up with varied results (despite having tried the same recipe more than once), I just think that maybe also having the measurements in weight might be useful 🙂 Thanks for this recipe, Richa!

    Reply
    • Richa says

      August 29, 2015 at 11:31 am

      i think coconut sugar will make these dryer. You can try half the recipe in a smaller pan. Let me know how they turn out with coconut sugar.

      Reply
    • Tiffany says

      September 24, 2016 at 6:15 pm

      4 stars
      Pumpkin seeds are a great allergy friendly sub. Just run through your coffee mill to make flour.

      Reply
  25. Marie-Claire says

    November 13, 2015 at 12:33 am

    5 stars
    This is a beautiful recipe. I’ve made a lot of healthy brownie recipes over the years from tofu brownies right through to black bean . And they tasted a lot better than they sound, but this one you’ve created is sensational. I did sub wholemeal flour for the starch, but kids loved it. Been told to make again tomorrow. I’m going to try adding a bit of chickpea flour (secret mum thing I do).

    Reply
    • Richa says

      November 13, 2015 at 10:55 am

      awesome! if you want to try some chickpea flour, make a really small batch separately. Chickpea flour adds a bitter, beany flavor profile, which unless you are not used to, can taste really bad. 🙂 i have warned you. 🙂

      Reply
      • Tiffany says

        September 24, 2016 at 6:17 pm

        It loses it’s ‘beany flavor ‘ once it has cooked out. It only tastes nasty raw. Hope this helps. Best~

        Reply
  26. Mary says

    November 19, 2015 at 6:09 pm

    5 stars
    They just came out of the oven and they are very good. However, they are SUPER sweet. I used 3 tablespoons of tapioca powder/flour in place of the cornstarch and then also used carob powder and all applesauce. So yes. Very yummy but so sweet! I will definitely make these again but will cut down on the sugar a bit.

    Reply
    • Richa says

      November 19, 2015 at 6:17 pm

      Great! Sure, cut down on the sugar to preference, maybe 1/2 or just a bit more than 1/2 cup. maybe the chocolate was sweeter? I usually use a combination of dark and semi sweet, so maybe thats why the sugar seems on point. I will add that to the recipe to adjust the sugar.

      Reply
    • Lisa says

      March 19, 2016 at 5:56 am

      Carob is extremely sweet! Especially when trying to replace something as bitter as cocoa powder. That’s probably why they’re so sweet 🙂

      Reply
      • Richa says

        March 19, 2016 at 12:21 pm

        Thanks Lisa. i didn’t think of that. Carob in that much quantity will have significant addition to the sweet.

        Reply
  27. Jill Barnes says

    February 16, 2016 at 11:07 am

    5 stars
    Hi Richa,
    I love this recipe and its make-ahead possibilities! I have a question about how to measure the 1/2 to 2/3 cup vegan semi sweet chocolate for the dry mix. Should I break the chocolate into chunks and try to measure them in a measuring cup – that seem awkward. Or should I process the chocolate first then measure – that might be too much chocolate. Do you have an estimate of about how many ounces of chocolate 1/2 or 1/3 cup would be? Thanks so much for all of your wonderful recipes!

    Reply
    • Richa says

      February 16, 2016 at 11:22 am

      I use chocolate chips, so it is easy to measure, You can break the chocolate bar into pieces and measure that way. 2/3 cup is 3.5 to 4 oz. 1/3 cup is 2 oz. a bit here and there should be ok.

      Reply
  28. Jill says

    April 29, 2016 at 12:41 pm

    Hi Richa,
    Thank you for this recipe! In the instructions “To make the brownie from scratch” I don’t see when to add the oil. Is it before or after adding the chocolate? Also, would the baking time be different between an 8-inch pan or 9-inch pan?

    Reply
  29. Noriko says

    July 12, 2016 at 8:38 pm

    5 stars
    Hello Richa! Beautiful recipes…I love going through them. I have one question, please. If I cannot use oats flour, what other gluten-free flours would you recommend? Also, as for sugar, any kind of powdered sugar is ok?

    Reply
    • Richa says

      July 12, 2016 at 10:22 pm

      any sugar is ok. Use sorghum or millet.

      Reply
  30. Camilla says

    January 10, 2017 at 11:26 am

    This looks soo delicious! Totally want to make this for my birthday! All my friends are non-vegan, and I don’t really tolerate oats that well, so I am just wondering if whether you hing substituting it with coconut flour, rice flour or buckwheat flour would be best?

    Reply
    • Richa says

      January 10, 2017 at 1:39 pm

      I think a combination of buckwheat and rice would work to sub the oats. You can also try my coconut flour brownies (http://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html) and see if you like those. Try both before making for your birthday so you have what you like 🙂

      Reply
  31. Tamar Havkin says

    February 11, 2017 at 11:57 am

    Hi Richa thanks you for another yummy recipe I have just made this lovely recipe!. Ihave just made it now. I let it cool and only then cut. but it really crumbles once you cut. Any idea what I may have done wrong? Thanks Tamar

    Reply
    • Richa says

      February 12, 2017 at 12:00 am

      they might have gotten over baked. The underbaked gooeyness holds these brownies together . Maybe try with another flax or chia seed egg added and bale 2 or more mins less.

      Reply
      • Tamar Havkin says

        February 12, 2017 at 8:48 am

        Thank you so much! I seam to have more luch with chia generally rather than flax. Can I replace the flax with chia next time and add same amount of water for creating the “egg”? Thanks much!

        Reply
        • Richa says

          February 12, 2017 at 1:25 pm

          yes. you might need to add a 1/2 tbsp more water.

          Reply
    • Richa says

      February 12, 2017 at 12:01 am

      Also in general these are a bit delicate compared with with gluten brownies.

      Reply
  32. SangeetA says

    February 23, 2017 at 3:09 am

    Instead of baking can we simply micro it?? If so, then for how many minutes??

    Reply
    • Richa says

      February 23, 2017 at 10:47 am

      it wont make the same texture as a baked brownie. You can make the batter and microwave 2 tbsp of it in a small ramekin for 30 seconds. Rest for a min before tasting. See if you like the texture.

      Reply
  33. Renae says

    March 8, 2017 at 4:24 am

    Hi there! I’ve just recently discovered i’m gluten sensitive,so i’m super excited i have found your site and all your gluten free recipes 🙂 Just wondering what can i use instead of the almond flour and flax seed meal? Can i use xanthan gum for the flax seed meal and,if so,how much? And could i just use more oat flour for the almond flour? Thank you so much!

    Reply
    • Richa says

      March 14, 2017 at 1:28 pm

      Both of those would be big changes to do together. You can sub the flax with 1/2 tsp xanthan mixed into the flours. I wouldnt change both together. You can make your own almond flour by blending up raw almonds with 1 tbsp corn or other starch until they are a fine meal and use.

      Reply
  34. milda says

    May 22, 2017 at 10:02 am

    so far everything i have tried to make on veganricha site- all worked and have been shockingly easy and delicious. Now-brownies are in the oven-can’t wait!

    Reply
    • Richa says

      May 22, 2017 at 10:29 am

      eee, i cant wait. Underbake these for best results

      Reply
  35. Erin says

    October 7, 2017 at 4:09 am

    Hi, Richa. Do you have a recommendation for vegan chocolate chips? I have used Good Life in the past, but I’d Be interested in sourcing others. Thanks!

    Reply
  36. Shawn says

    April 21, 2018 at 9:45 am

    4 stars
    Thank you for the amazing recipe! I made this with the full amount of oat flour and added rice flour and chickpea flour instead of almond flour as those were the ones that I had on hand. I also used coconut sugar and applesauce with about one tablespoon of coconut oil. I didn’t have chocolate chips, so I melted down a chocolate bar. They were delicious but definitely a bit dry. Any suggestions for added moisture without adding more oil?

    Reply
    • Richa says

      April 21, 2018 at 10:23 am

      Some gluten-free flours tend to dry out while baking (oil or not). Oat flour and Rice flour especially. Almond flour adds the moisture to these and hold it in there. With that missing, i imagine they would dry out really quickly. You may be able to get them to stay moist if you bake them less time so they are mostly gooey all through.

      Reply
  37. GUillermo says

    April 23, 2018 at 2:20 pm

    5 stars
    Hi Richa your recipes are really good i ve been trying alot of them
    I have a question im using tapioca starch for these recipe is that ok ?
    because when i bake it keep sinking the middle of the brownies i wonder why that is happening
    thank you

    Reply
    • Richa says

      April 23, 2018 at 2:52 pm

      it might be. Brownies are generally fudgy and they dont rise like a cake. So these brownies will rise just a bit and then settle to make a fudgy texture. A cake on the other hand if its falling in the middle then it is probably the batter consistency or its missing enough holding ingredients

      Reply
  38. Shireen says

    March 23, 2019 at 3:11 pm

    5 stars
    Just made these brownies – the texture is perfect and are seriously morish! Thanks 🙂

    Reply
    • Richa says

      March 23, 2019 at 8:35 pm

      yay!

      Reply
      • Linka says

        September 12, 2019 at 6:35 pm

        Hi Richa,

        Whats the best way to store those? In the fridge or outside? And for how many days?

        Thank you,
        Linka

        Reply
        • Richa says

          September 23, 2019 at 3:41 pm

          in the fridge. the broken down nuts and chocolate will fare better refrigerated

          Reply
  39. Sydney says

    October 16, 2019 at 8:47 pm

    4 stars
    They were a little grainy from the oat flour, but it didn’t bother me or my husband at all because they were still so delicious! I made them from scratch and the batter was not thick like the pictures, and I was a little nervous, but they came out prefect! Will be my go to recipe

    Reply
    • Richa says

      October 16, 2019 at 10:33 pm

      thanks! just blend the oat flour to make it finer

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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