Ok, so today I have the recipe I promised last time. It was very much an experiment, but it turned out well, so I thought I’d share it!
First off, Drawings.
I did actually draw another lovely picture, but I forgot to take a photo of it as I sent it away as a card. So oh well.
Also, Wayne and I had an enjoyable walk up Makara Peak a few mornings ago.
It felt like we were in the sky! It was very cool 🙂
Tahini Chocolate Brownie/Cake.
You will need:
- 2 Flax Eggs (2Tbsp ground Flaxseed plus 6 Tbsp warm water)
- 1/2 Cup Coconut Sugar
- 1/2 Cup Smooth Tahini
- 2 tsp Vanilla essence
- 1/2 Cup of Plant Milk (I used Soy)
- 1/4 Cup Dark Cocoa
- 3/4 Cup Plain Flour
- 1/4 tsp Baking Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 Cup Chopped Chocolate of Choice (I used Whittakers Rum and Raisin).
Turn oven to 180 degrees Celsius and line a loaf tin with some baking paper.
Mix flax seed and warm water together and leave so it becomes a gel (around 3 minutes).
Mix Sugar, Tahini, vanilla, milk and flax eggs together with a whisk. Sift in all the dry ingredients. Fold in chocolate.
Pour the batter into the lined tin and bake for around 30 minutes or until a skewer comes out clean. Or if you really want, leave it for less time for a more gooey brownie. I mean, lets be honest, there are no raw eggs in this batter, so you can eat it raw. Haha.
It’s quite a crumbly brownie, so I suggest leaving it in the fridge to become a little more firm.
Also, if you’re living in New Zealand, I reeeeally suggest using Rum and Raisin Whittakers. It’s beautiful.
I hope you enjoy it as much as I did. We ended up eating the whole batch in one day…ooops.
I have made another slightly more healthy brownie recipe in the past if you want to check it out HERE.