Brownie Brittle

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

If using rolled oats, pulse them in a food processor until they’re a fine flour-like consistency. Alternatively, use pre-made oat flour.

In a mixing bowl, combine the oat flour, jaggery, cocoa powder, salt, and baking soda. Stir in the melted coconut oil, flaxseed powder mixture and vanilla extract. Mix until a thick, sticky dough forms. Fold in chocolate chips or nuts if desired.

Transfer the dough onto the baking sheet and spread it into a thin, even layer, about ¼-inch thick for a crunchy texture. I put my dough into small round molds with a quarter inch thickness.

Bake for 12-15 minutes, or until the edges start to crisp. Keep an eye on it to prevent burning.

Once done, let the brittle cool completely. It will harden as it cools. Break into pieces and enjoy!