Best vegan & GF brownie

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Well it has been a very long time since I have been on here. Life just seems to have ticked along and without any Infant Massage course mamas to nourish I haven’t really been doing that much baking.

Checking out the Manawatu over the long weekend here in NZ

It is the first time I have had lots of allergies in the class so my planned chocolate cookies were out and I needed to find a good alternative. Start the internet search for something just as chocolatey! Thankfully Loving it Vegan came to the rescue with their awesome Vegan Gluten Free Brownie recipe

I have to say that this is the best brownie I have had in a long time – both before and after becoming vegan. Even the non-vegans in and around the house were fighting to get a piece of this delicious stuff 😉 While it is vegan and gluten free it is far, far, far from being sugar free! Probably best baked when you have a crowd to feed as it is very hard to resist having ‘just one more piece’.

Delicious vegan and gluten free brownie

I haven’t made any changes to this recipe however as there is quite a lot of ads and writing before the recipe appears on Loving it Vegan, I thought I would share it here as I used it and highlight some key parts.

The original blog post has both cup and weight measurements however I found that my NZ cup measures didn’t equal the South African weights given. For best results I just went with weights which is what I’ll share below along with the NZ options for great vegan chocolate ….. Whittakers of course 🙂

Another thing I learnt when trialling this recipe was that you need a tin that can separate (expandable ones are perfect). The brownie is very dense and trying to remove it from the tin only resulted in ripped paper and broken up brownie …. much to themselves delight I must say. Thankfully I had one that I picked up in a second hand shop ages ago that expands from a square tin to a rectangle. If you can’t find one or don’t have one then the circular tins with the removable bottom would be the best bet.

The last bit of vital information is to know the actual temperature of your oven. When I first cooked this brownie it came out a bit too gooey so taking the advice from in the blog I got my trusty oven thermometer out – thanks Linette 🙂 – and checked where things were at. The inside oven temp was about 30C below what the dial said so once I cranked it up a bit and retested we were good to go. Of course you can just bake it a bit longer too 🙂

So without anymore chatter onto the recipe ……

Vegan GF brownie

  • 272gm GF flour (I used Edmonds)
  • 84gm cocoa powder
  • 400gm white sugar
  • 1.5 tsp Baking powder
  • 1/2 tsp salt
  • 1 Tb instant coffee
  • 240ml soy buttermilk (240ml regular soy milk and 1Tb fresh lemon juice combined and left to curdle)
  • 240ml coconut oil (melted)
  • 1tsp vanilla essence
  • 88gm vegan chocolate chunks (Whittakers Dark Ghana smashed up)
  • 88gm vegan chocolate chips (Pak n Save have these)

– Pre heat the oven to 180 C (check your oven temp and adjust if necessary)

– Mix the soy milk and lemon juice and leave to curdle

– In a separate bowl combine all the sugar, flour, cocoa, salt and baking powder and mix well

– Add melted coconut oil and vanilla essence to the dry ingredients and mix until well combined

– Add buttermilk and mix well

– Add chocolate chips and chocolate chunks. Mix well.

– Pour into a lined square tin (preferably one that you can separate)

– Bake for 40 mins or until the top cracks and only thing on the cake tester is possibly chocolate.

– Leave to cool for 15 mins before removing from the tin then put on a cooling rack.

RESIST the urge to slice and eat now …. it is so much better completely cold – we know, we tried 🙂

– When the brownie is completely cooled then cut into pieces with a hot knife.

Well that is it for this week ….. see you next time I’m inspired to get into the kitchen 🙂

Arohanui

Y

www.becominghealthy.co.nz

Christmassy Snacker balls

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I know, I know …… it is way too early to be thinking about Christmas!! Themselves however have had other ideas and they are super excited about it.  They have even been buying each other presents and because of their excitement they have also been giving them to each other already.  Clearly they are confident that there will be a supply of gifts coming on the actual day from us and others :).

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Seedlings in our handmade, compostable pots

All their chatter about December has started me thinking ahead though and what we are actually going to do this year which is a bit overwhelming, in the middle of work, at times. Thankfully in between all the Christmas talk they have been busy growing seedlings and getting their own garden plots ready.  Today they got the frames all built with the help of himself, and began transplanting everything in.  It has been great to see how eager they are to grow and care for their little seedlings and how excited they are to have their own gardens.  Long may it last and fingers crossed that we have some delicious fresh, garden grown peas, beetroot, lettuces and carrots for our dinners soon.

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Herself and her new māra kai (garden)

Anyway …. with another week of Infant Massage to make snacks for and themselves chatter about Christmas kai I thought I would do a bit of a twist to my usual Snacker Ball recipe (click here to see that one).  As regular supermarket cherries aren’t actually vegan due to the colouring in them I have opted for cranberries to give it a ‘cheery, red’ look.  However you could always swap them out for cherries or other fruit and even add a bit of almond essence for a more ‘christmassy’ taste.  It is one of those recipes that you can play around with easily to get it just how you and yours love it. So without further ado  ….. here it is 🙂

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Some extras for themselves

Christmassy Snackerballs

  • 1 Cup dried dates
  • 1 Cup cranberries (or other dried fruit)
  • 1 Cup boiling water
  • 2 Cups desiccated Coconut
  • 3 Tablespoons black chia seeds
  • 2 Tablespoon psyllium husks
  • 100gms dark chocolate (broken up into small pieces)

-Soak the dates, chia seeds and cranberries in the water for 10-15 mins and then mash into a smooth paste – of course if you have a blender this is easier 🙂

-Stir in the other ingredients and mix until fully blended

-Shape the mixture into small balls (makes around 50 with this recipe) and put into a container.

-Refrigerate and enjoy

Hope this finds you all calm and without any Christmas stress mounting.

Arohanui

Y

www.becominghealthy.co.nz

Crochet Cake – DF, GF, SF delight

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My plan was to share a new recipe on here today …. that is until I got word at the 11th hour that the Infant Massage Course  I was running (through the local Women’s Centre who needs a minimum number of participants) could go ahead.  Then it was all guns blazing to organize everything, including baking some morning tea!

Kapiti Nov 2019 Infant Massage photo

Looking forward to meeting everyone tomorrow 

So I thought I would share, and make, an old favourite to take the pressure off a bit.  This cake got its name after I continually made it for a series of crochet ‘catch-ups’ we were having as a safe option for the GF amongst the group.  It is in fact a very simple and delicious gluten free, diary free and sugar free cake which, if served warm, can also be used as a yummy dessert.  I hope that you enjoy it as much as everyone else does …. it has sparked a big discussion between themselves now that we have happy chickens producing our eggs.  Are eggs, produced by happy hens, which occur regardless of what we do (a bit like fruit on a tree) allowable on a vegan menu?   I think that debate will go on for a bit!!

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Crochet Cake – aka diary free, gluten free, sugar free delight

1.5 Cups dates

1.5 Cups of boiling water

1/2 Cup Rice Bran

2 eggs

2 ripe bananas – mashed

1/4 tsp ground nutmeg

1 tsp mixed spice

1/4 tsp ground cloves

1 tsp baking soda

1 tsp GF baking powder (2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1 Cup rice flour

1/2 Cup desiccated coconut

  • Soak dates in the boiling water for 10-15 mins (in a large bowl) before mashing into a smooth thick paste.  If this is still a bit watery you can heat it slightly.
  • Mix in olive oil to the date paste and stir until blended.
  • Add eggs and bananas to date/olive oil mixture and mix until blended fully.
  • Add all the remaining dry ingredients and mix until everything is blended.
  • Line a cake tin with baking paper and pour in the mixture.
  • Bake at 180C for 50-60 mins or until a cake tester comes out clean.  Near the end of baking you may want to cover the cake with tin foil to allow it to keep cooking without the top getting too dark. It does take a while to get it fully baked.
  • Enjoy warm with yogurt/whipped cream or allow to cool on a rack to enjoy later.

Hope this finds you enjoying lots of natural sweetness in your life and sunshine to warm your days.

Arohanui

Y

www.becominghealthy.co.nz

Quick and Easy Snacks

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The sun is still shining here and for the end of May the days are surprisingly warm …. especially in our little sun trap.  So with the temperature outside being balmy for this time of year and the temperature inside being hot, due to babies needing to be fully undressed for massage, I thought that a cooler treat would be ideal last week.

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Making the most of the good weather …. walking up Hapuku River

These super easy treats came about, as many things do, through my resistance to pay for something that I was sure I could make at home.  That ‘give it a go’ mentally is definitely a kiwi trait I think, definitely a very strong trait of mine anyway, and combine that with a bit of frugal living and … well … you end up trying to create at home (making 45 of them) what would cost you $9 in the supermarket for just 10 balls.  Back then I named these little treats Snackerballs, after themselves telling me that they weren’t ‘Frooze balls’ ….. then low and behold a year or two later I see that ‘Snackaballs’ appeared on the shelves.  Obviously onto a good thing with the name back then, shame I didn’t trademark it 🙂

These are another ‘one pot wonder’ which you can whip up quickly and easily, adjusting them to your taste-buds pretty easily.  I just store them in the fridge so they can be made whenever and last for ages … if they aren’t gobbled up before that.  Over the years of making these we have tried lots of variations; adding different things like cranberries at Christmas, grated chocolate, nuts, seeds, carob and recently ground LSA (Linseed, Sunflower seeds and Almonds).  We found Healtheries LSA Superfruits , which is super yum, a while ago when making some apple crumble and I have to say that adding this did give the snackerballs a bit more firmness which I quite liked. Though it does have a bit of sugar added to it (in the blueberries for some reason) which some of you may what to avoid.  

Anyway here is the basic recipe I worked out and then the only limit is your imagination!

Snackerballs

  • 1 Cup dried dates
  • 1 Cup boiling water
  • 2 Cups desiccated Coconut
  • 3 Tablespoons black chia seeds
  • 1 Tablespoon psyllium husks
  • 1 Tablespoon ground LSA (optional)

-Soak the dates in the water for 10-15 mins and then mash into a smooth paste – of course if you have a blender this is easier 🙂

-Stir in the other ingredients and mix until fully blended

-Shape the mixture into small balls (makes around 45 with this recipe) and put into a container.

-Refrigerate and enjoy

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Packed up and ready to go to class

Hope this finds you all enjoying tasty treats with your loved ones.

Arohanui

Y

www.becominghealthy.co.nz