Mom
rating(s)
Vegan
Category:
Instructions
Preheat oven 350° F.
For the base:
Cream the butter and brown sugar together. Add chickpea flour mixed with water and beat well.
Add 1 1/4 cup flour. Combine thoroughly and spread over the bottom of a 8" square pan greased with coconut oil.
For the topping:
Beat aquafaba to stiff peaks (approximately 5 minutes). Blend in brown sugar, vanilla, salt and walnuts.
Spread over batter in the pan.
Bake for 30 minutes.
Let cool, cut into squares and enjoy.
For the base:
Cream the butter and brown sugar together. Add chickpea flour mixed with water and beat well.
Add 1 1/4 cup flour. Combine thoroughly and spread over the bottom of a 8" square pan greased with coconut oil.
For the topping:
Beat aquafaba to stiff peaks (approximately 5 minutes). Blend in brown sugar, vanilla, salt and walnuts.
Spread over batter in the pan.
Bake for 30 minutes.
Let cool, cut into squares and enjoy.
Ingredients
For the base:
1/2 cup vegan butter
1/2 cup brown sugar
1 tablespoon chickpea flour mixed w/ 2 teaspoon water (substitute for egg yolk)
1 1/4 cup flour
For the topping:
2 tablespoon aquafaba (substitute for egg white)
1 cup brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped walnuts
1/2 cup vegan butter
1/2 cup brown sugar
1 tablespoon chickpea flour mixed w/ 2 teaspoon water (substitute for egg yolk)
1 1/4 cup flour
For the topping:
2 tablespoon aquafaba (substitute for egg white)
1 cup brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped walnuts
Serving Size
9 squaresPrep Time
15 minutes