Vegan

Almond Butter Brownies (6 ingredients, gluten-free option)

These super easy almond butter brownies have only 6 ingredients with no added oil and taste incredibly decadent. Packed with rich chocolate, creamy almond butter, and maple syrup for sweetness, soy-free. Options for gluten-free, and nut-free.

extreme close-up of sliced almond butter brownies on the cutting board

I mean, what’s not to like about all of this ooey, gooey, chocolatiness! These brownies with creamy almond butter are perfect just five to 10 minutes after you pull them out of the oven. If you want them to slice more cleanly, just let them cool for a bit longer.

These brownies are chewy and decadent. Almond butter gives them more texture and chewiness. The brands of almond butter might affect the texture a bit. You want to underbake these brownies for the best result.

There’s limited binding in these brownies as almond butter is gluten-free and there’s barely some flour, they will be a bit more soft and gooey. Lift the slices delicately, so they don’t fall apart on you. I like them as a scoop-and-serve warm brownie topped with vegan vanilla ice cream or with whipped coconut cream.

sliced almond butter brownies on the cutting board

Store them on the counter in a closed container for up to a week. To serve, I do recommend warming them up in the microwave or the oven just a bit, because they taste the most fudgy and decadent when they’re warm. The almond butter gives them more texture than your conventional brownies, which works best when it’s warm.

The sweetness of these brownies depends on the sweetness of your almond butter (or alternative nut or seed butter) and your chocolate chips. If you like your brownies on the sweeter side, you can add a little extra sugar to the batter.

Why You’ll Love Brownies with Almond Butter

rich, fudgy brownies with no added oil
batter comes together in just one pan
refined sugar free and refined oil free
easily made gluten-free, soy-free, and/or nut-free

almond butter brownies on plates topped with vegan ice cream

More Almond Butter Desserts

Almond Butter Blondies
Chocolate Almond Butter Fudge Bars
Almond Butter Chocolate Mousse
Almond Butter Mousse Berry Parfaits
Almond Butter Snickerdoodles

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Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.