Another week passes and again I have failed to update my blog more than once. This is really starting to get me down. Part of the problem is I’ve taken the lumix home and I ain’t bringing my gorgeous new canon on tour with me, that baby is staying safe within the confines of my apartment. This means that the weekends are my only opportunity to shoot my food and I’m already cramming a whole lotta stuff into a short space of time.
Also, I still haven’t gotten to grips this wonderful new piece of equipment but I can already see the difference in my photos, which is very heartening. I have a very long way to go but I’m in this for the long haul so it’ll be interesting to compare and contrast photos this time next year when I’ve mastered all this camera has to offer!
You should know though, my dear readers, that you are never far from my thoughts. I’m always problem solving and attempting to come up with delectable yummies that I hope you like. This week I’ve been grappling with the whole soya issue – y’know, some people are wary and others would just like an alternative and I aim to please. I was inspired to bake this whilst leafing through my copy of The Kind Diet. I’d left it in Ireland when we were briefly staying with my Parents after our relocation from the States and because of the awful weather and a host of other things it only arrived recently. It was so nice to re-introduce myself to this truly wonderful book. I know I’ve mentioned it before but let me just say that even if you have no interest in ‘going vegan’ you should still give it a gander. The author, Alicia Silverstone, has such a beautiful perspective on life and you can’t fail to be wowed by the recipes.
To that effect let me continue by saying that every cook works differently. Some take inspiration from reading other blogs, cookbooks, magazines and watching the seemingly endless supply cookery programmes now on tv. Whilst others prefer to remain in their own cooking bubble not wanting to be influenced and deriving all their own recipes from their, obviously very creative, cooking brains – oh to be so effortlessly talented! I would say I fall between the two. I love nothing better than sitting down with a good cookbook or indeed an episode of Nigella, all the while thinking how I can adapt or change the recipe to suit my own needs – f.y.i. Nigella’s dishes are particularly suited to veganizing. Then there are times when I experiment, allowing myself to run wild in the kitchen using up whatever ingredients are at my disposal – my Husband calls this ‘making something out of nothing’.
I’m a total, straight up daydreamer, so there are, of course, times when I have a good old ponder about food and cooking and recipes and eating. This is mostly when I come up with an original (at least to my knowledge!) recipe but I’m sure the seed of the idea is always taken from something I’ve heard of, eaten or made in the past. I wonder if it’s possible to come up with an entirely unique recipe without it, even subconsciously, being connected to another? Sheesh! I definitely need to get out more, I must be slowly going mad on this tour. Correction, I have definitely gone ever so slightly mad on this tour – one week to go, eek!!
The brownies, the brownies! Okay, so these should suit anybody with a sweet tooth and a penchant for chocolate. They are uber chocolatey and the perfect sweetness (do not feel tempted to bung in a load of sugar, there really is no need) and would go really nice with a scoop of non-dairy ice-cream. We kinda defeated the purpose and had a dollop of whipped soy cream but that’s just us. I would maybe, possibly omit the brown rice flour in favour of plain white next time but the brown rice flour does work perfectly well in this recipe, it’s just a preference thing.
That’s it. Soy Free Vegan Brownies. Yum and er, yum.
soy free vegan brownies
3/4 cup wholewheat flour
3/4 cup brown rice flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp salt
1/4 cup maple syrup
1/4 cup date syrup
1/4 cup blackstrap molasses
1/2 cup chocolate oat milk
3/4 cup rice milk
1/2 cup sunflower oil
large handful of toasted, chopped walnuts (optional)
1 cup dark choc vegan buttons (good quality ones – I like Montezumas)
1/4 cup vegan sunflower spread
Pre-heat oven to 160 degrees celsius/320 fahrenheit. Line and prepare a baking tin.
In a large bowl combine all the dry ingredients.
In another bowl combine the wet ingredients. The blackstrap molasses are very thick and sticky so don’t worry if it doesn’t mix thoroughly.
Pour the wet ingredients into the dry and fold in using a spatula before adding the *walnuts.
*To toast the walnuts place them on a baking sheet and put them in the pre-heated oven for 10-15mins stirring occasionally. Roughly chop.
Pour the mixture into the prepared baking tray and bake in oven for 25-30mins. Insert a toothpick into the centre and if it comes out with a little batter still on it’s good to go – if it comes out clean you may have baked for a little too long.
Let it cool completely before making the glaze.
For the glaze
Place a little water in a small saucepan and bring to the boil. Then reduce the heat to barely a simmer – the steam will do the work. Place a heat proof bowl on top of the saucepan and add the chocolate buttons and sunflower spread. Allow it to gently melt giving it some encouragement with a spatula now and then. When is it smooth and glossy pour it over the brownies and spread evenly over the entire bake with the spatula. Set it to one side (preferably a cool area) for at least an hour.
You can also keep it in the fridge but the glaze will harden. It is equally delicious this way and will keep the brownies fresh for a week.