It’s been an awkwardly long time since the last post, so I apologise.
To make up for it, I have brownies!!!
I created this recipe today out of desperation of much needed down time. Baking is very therapeutic. I love watching the ingredients magically mix together, and the soothing feeling of folding the mixture with a wooden spoon.
These are quite gooey when they come out of the oven, so I’d suggest giving it some time to cool down before you eat it…but really, who wants to wait. You can eat it whenever you want.
Of course, these brownies are vegan, but with the added bonus of being gluten-free! (for all you gluten sensitive people!)
This recipe is PACKED with wonderful vitamins and minerals such as calcium, iron, potassium, zinc, magnesium, phosphorus, copper, selenium, protein, antioxidants, Vitamin E, and many B vitamins! Crazy!! …and zero cholesterol!
But it’s probably not a good idea to eat the whole batch….you may feel a little ill.
Chocolatey, Gooey, Gluten free and Vegan Brownie. (phew)
You will need:
1/4 cup Creamy Tahini (not stoneground)
1/4 cup + 1 Tbsp Date Paste (blended soaked dates)
1/4 cup Coconut Sugar
1 Flax Egg (1 tbsp ground flax seed plus 3 tbsp water set aside for a while)
1 Tbsp Blackstrap Molasses
1 Tbsp Vanilla Essence/extract
1/4 cup Plant Milk (I used Soy)
1/3 cup Dark Cocoa
1 1/2 Tbsp Carob Powder (I used raw)
1/3 cup Chickpea Flour
1/4 tsp Himalayan Salt (or regular table salt)
1/2 Baking Powder
Heat oven to 180 degrees C. Find a Loaf tin and line it with some baking paper. Mix together all the wet ingredients. Sift in the dry ingredients and fold them in. So easy. Pop the mixture into the tin and even it out.
Bake for 25min.
Oh, and if you like Scarlatti, I filmed this about a month and a bit ago.
Enjoy your day! You are a wonderful person!