Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken. Brew earl grey tea.

Preheat the oven to 350 ºF (180 ºC)

Line 10"x7,5" rectangular baking tin or 8"x8" square cake tin. You will need something slightly larger than 7"x7" square cake tin, see notes.

In a large bowl whisk together sorghum flour, ground sunflower seeds, tapioca flour, sugar, baking powder and salt.

In a small bowl whisk together gelled flax eggs, olive oil, earl grey tea and vanilla.

Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.

Add the wet mix to the dry mix and mix until well combined. Add extra tea as needed. Fold in the melted chocolate.

Spoon the mixture into the cake tin and level out the surface.

Place into the oven and bake for about 25 minutes.

Remove from the oven and leave to cool down.

Use the outside of your 7" square cake tin with removable base as a guide to cut out 7" square. It should fit tightly inside the tin. Place at the base and set aside.

In a medium pot whisk together oat cream, lemon juice, maple syrup, vanilla, good pinch of turmeric and agar powder and bring to a boil. Gently simmer for about 5 minutes stirring frequently.

Take off the heat and stir in lemon zest. At this point you can blend the mix if the zest is not fine enough and you'd like completely smooth finish. Leave to slightly cool down and pour onto the brownie layer.

Depending how you like your brownies leave it to set at room temperature for soft brownies or fridge for fudgy brownies.

Once set cut into 8 rectangular slices.