Quantities listed for 8″ x 8″ pan.
For 9″ x 13″, multiply by 1.5.
Bake at 350 for 35 mins.
To convert to ounces of weight, multiply the grams by 1oz/28g
Ground flax seed is optional.
I recommend either all white flour or 1/2 white with 1/2 whole wheat.
Chocolate
Add to a mixing bowl and mix:
- 200g sugar (1 cup)
- 188g flour (1 1/2 cup)
- 25g ground golden flax (1/4 cup)
- 25g cocoa (1/4 cup)[see Note]
- 1/2 tsp salt
- 1 tsp baking soda
Add the following liquids and mix:
- 1 cup water
- 1 tblsp vinegar
- 1 tsp vanilla
- 1/3 cup oil (can be any kind of vegetable or coconut oil)
Note: I generally use baking cocoa powder, though dutch-processed will also work. For extra smoothness, you can heat the oil and dissolve the cocoa into it.
Vanilla Walnut
Add to a mixing bowl and mix:
- 200g sugar (1 cup)
- 188g flour (1 1/2 cup)
- 25g ground golden flax (1/4 cup)
- 20g coconut (1/4 cup)
- 30g walnuts, chopped (1/4 cup)
- 1/2 tsp salt
- 1 tsp baking soda (1 1/2)
Add the following liquids and mix:
- 1 cup water
- 1 tblsp vinegar
- 1 tsp vanilla
- 1/3 cup oil (can be any kind of vegetable or coconut oil)
Cinnamon Pecan
Add to a mixing bowl and mix:
- 200g sugar (1 cup)
- 188g flour (1 1/2 cup)
- 25g ground golden flax (1/4 cup)
- 20g coconut (1/4 cup)
- 30g pecans, chopped (1/4 cup)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
Add the following liquids and mix:
- 1 cup water
- 1 tblsp vinegar
- 1 tsp vanilla
- 1/3 cup oil (can be any kind of vegetable or coconut oil)
Submitted by:
Paul Cocuzzo, Feb 2017