- 1/4 Cup Mashed Banana
- 3/4 Cup Pure Maple Syrup
- 1/2 Cup Coconut Oil, Melted
- 1/2 Cup Milk*
- 3/4 Cup sourdough starter*
- 2 Tablespoons Chia Seeds
- 1 Cup Oat Flour
- 1/2 Cup Chickpea Flour
- 1/4 Cup Cacao Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/4 Cup Sunflower Seed Butter
- Line a small baking dish with parchment paper. Preheat oven to 350 F.
- Combine the mashed banana, maple syrup, coconut oil, sourdough starter, and milk in a mixing bowl.
- Whisk until evenly combined.
- In a seprate bowl, combine the dry ingredients: chia seeds, oat flour, chickpea flour, cacao powder, salt and baking soda.
- Pour the wet ingredients into the dry ingredients and fold together until they’re just evenly combined. Don’t over mix.
- Pour the brownie mixture into the parchment paper lined baking dish. Using a spatula, spread the mixture out evenly.
- Measure out your sunflower seed butter, and swirl into the top of the brownies. I like to use a butter knife to spread the sunflower seed butter around in a swirled pattern.
- Bake the brownies for 35 minutes.
