Taste amazing!
Ingredients
- 275ml Plant based milk (I used Alpro Vanilla)
- 150ml Ground nut oil (I used coconut)
- 2tsp Vanilla Extract (I used 1 pod)
- 2tbsp Ground Flax seeds
- 60ml Hot water
- 125g Plain Flour (I used SR)
- 125g Cocoa powder
- 1/2tsp Baking powder (only for plain flour)
- 175g Soft brown sugar
- 150g Vegan Choc Chips (optional)
- 100g Chopped Hazelnuts
Method
- Preheat the oven to 160C
- Line a 20x20cm baking tray with baking paper
- Whisk the milk, oil and extract and put aside
- Mix the Flax and hot water and set aside
- Whisk all the other ingredients together, except the chips and nuts
- Beat the Flax seeds into the milk mixture
- Fold the dry mixture into the wet mixture and add the chips/nuts
- Scrape into the lined tin
- Bake for 20-25 mins
- Let them cool completely and cut into pieces.
Ingredients:
- 225g crunchy peanut butter
- 200g bar dark chocolate, broken into pieces
- 280g soft light brown sugar
- 3 egg replacer
- 100g self-raising flour
Method:
- Set aside 50g each of the peanut butter and chocolate.
- Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment.
- Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted.
- Turn off heat and use a wooden spoon to beat in the eggs one by one.
- Stir in the flour and scrape into the tin.
- Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie.
- Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
- Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Notes:
Apparently this makes 16 squares!! :)
Allow to go completely cold before cutting.
I doubled the ingredients for the picture below.. ;)
Linux and other fun things!
