Tag Archives: brownies

Food, food, glorious food …

Apologies for the lack of posts. Life got in the way …

Anyways, I did do some cooking – I just didn’t take my usual step-by-step instructional photos. Below are photos (when I remembered to take them) of some of the dishes with a link to the original recipe.

Corn, capsicum and chilli fritters.
Made with onion, garlic, corn kernels, chickpea flour, capsicum, basil, salt, water and chilli powder. Recipe courtesy of Be Good Organics.


Easter Bunny fruit platter.
The head is cut from fresh pineapple. The body is tinned sliced pineapple. The eyes are blueberries. The ears and eyes are held in place with toothpicks. Grapes, blueberries, strawberries and pineapple are scattered around the bunny. Inspiration from Pinterest.


Cappuccino cups.
Ingredients include vegan chocolate, cashews, coconut cream, maple syrup and coffee. Topped with sugar free Du Chocolat chocolate powder. Recipe adapted from Lazy Cat Kitchen.


Cauliflower rice and sweet potato & chickpea burger with tahini yoghurt. Cauliflower rice courtesy of Cook Eat Paleo. Sweet potato and chickpea burger recipe courtesy of The Sugar Hit. FYI, I made the tahini yoghurt dairy free by using coconut yoghurt instead of greek yoghurt.

cauliflower_rice and sweetpotato_and_chickpea_burger

No bake vegan brownies with chocolate ganache.
Brownies made with walnuts, almonds, dates, cocoa and salt. Ganache made from almond milk, dairy free dark chocolate, coconut oil, icing sugar and salt. Recipe courtesy of Minimalist Baker.


Marinated portobello mushroom burgers and tuna patties.
Recipe for marinated mushrooms courtesy of All Recipes. Note: my mushrooms were the burger buns. Recipe for the tuna patties courtesy of Food. I used almond meal instead of bread crumbs.

marinated_portobello_mushroom_burger and tuna_pattie

Vegan mozzarella cheese.
Made with nutritional yeast, garlic powder, salt, tapioca (arrowroot) flour, apple cider vinegar, raw cashews and water. Recipe courtesy of It Doesn’t Taste Like Chicken.


Turmeric latte.
Ingredients include turmeric, ginger, cinnamon, vanilla, coconut oil, almond milk and black pepper. Recipe courtesy of Paleohacks.


Vegan snickers slice.
Made with dates, walnuts, cashews, roasted salted peanuts, vanilla, maple syrup, coconut milk, coconut oil, lemon juice and vegan chocolate. Recipe adapted from Minimalist Baker.


Polenta rounds.
Ingredients include water, parmesan cheese, dairy free butter, polenta and vegetable stock. Recipe adapted from Diary of a Ladybird.


Apple crumble.
Made with home grown apples, dairy free butter, almond meal, flaked almonds, cinnamon, nutmeg, vanilla, salt and honey. Recipe courtesy of Hemsley and Hemsley.


Gluten free dairy free pancakes (crepe style).
Ingredients include gluten free plain flour, baking powder, salt, almond milk, dairy free butter, vanilla and egg. Recipe courtesy of Quirky Cooking.


“Cooking is like love. It should be entered into with abandon or not at all.” ~ Harriet van Horne


vegan peanut butter and jam brownies …

Peanut butter and chocolate is the best food combination. Ever. I’ve said that a million times before. So what happens when you add extra ingredients and flavours? More deliciousness! :)

This recipe is courtesy of Green Press.

These brownies are a mix of textures and flavours.

Chia seeds are loaded with antioxidants and are high in protein and omega 3 fatty acids. And they are one of the few trendy ‘superfoods’ that are actually worthy of that term.

I made these for a birthday party and the guests liked them. These sweets were different to what they’re used to. I usually measure the success of my desserts by running a taste test  past my nephew 4 year old Jake. Kids can be so fussy these days. Guess what? Jake liked these brownies  – they must be alright then ;)

Chia Jam
3 cups date paste (blend 2 cups dates with 1 cup water)
3 cups mixed berries (fresh or frozen)
4 cups water
250g chia seeds

1) Blend all the ingredients together.

2) Place in a container and stir 250 grams of dry chia seeds through your mixture.

3) Allow to soak for three hours.

Brownie recipe
3 cups walnuts
1/2 cup raw cacao
1.5 cups dates (soaked in water)

Chia jam (see recipe above)
Peanut butter

1) Line a brownie tray with baking paper.
2) Blitz walnuts in a food processor until finely ground.

3) Add cacao and process again.

4) Add the dates and process until all combined.

5) Press the mixture firmly into the line pan using a spatual to smooth the mixture. Put in the fridge for an hour to firm up.

6) Remove from fridge and spread peanut butter on top. Set in fridge for further 15-20 minutes.

7) Spread chia jam on top. Set in the fridge for about 20-25 minutes.

8) Slice and serve. Enjoy!

“It’s like peanut butter and chocolate. Each is great, but they’re better together.”

fudgy coconut flour brownies …

This recipe came to my attention via Facebook.

The recipe is courtesy of Empowered Sustenance.

The preparation time was so quick – it took me 8 minutes from adding the coconut flour to the mixing bowl to pouring the mixture into the cake pan. (However, I did stop and start to take photos so your prep time would be much quicker!)

The brownies were delicious, moist and definitely fudgy. Not overly sweet. A hit with the family. You’ll find it difficult to stop at one …

1/2 cup minus 1 tablespoon coconut flour (use the “dip and sweep method” to measure or use a kitchen scale and measure 50 grams of the flour)
1/2 cup cocoa powder – substitute carob powder if there is a chocolate sensitivity
1/2 cup plus 2 tablespoons butter, melted
3 eggs, at room temperature (egg substitutes will not work)
1/2 cup plus 2 tablespoons honey or maple syrup. I used maple syrup.
1 teaspoon vanilla extract, optional

1) Preheat the oven to 300F and grease a glass baking dish (8″ x 8″ or 9″ x 9″). I used an 8″ x 8″ cake pan.
2) Mix together all ingredients. You can do this by hand or with an electric mixer or a high-powered blender.

3) Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.

4) These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.

“I won the Nobel! And I made Radium brownies to celebrate!” ~ Marie Curie

purely fruit sweetened brownies …

The quickest and easiest way to make brownies. Using only six ingredients. You may even say these brownies are healthy.

The recipe is courtesy of Elena Amsterdam via the Jamie Oliver site.

200 grams baking chocolate (unsweetened chocolate)
½ teaspoon baking soda
200 grams pitted dates (about 10 dates)
3 eggs
¼ cup coconut oil, melted
1 tablespoon vanilla extract

1) In a food processor, pulse chocolate and baking soda until texture of coarse sand.

2) Pulse in dates, then eggs, coconut oil and vanilla.

3) Transfer batter into a 20 x 20 centimeter baking dish.

4) Bake at 180°C/350°F for 26-30 minutes.

5) Cool for 1 hour.
6) Serve.

These brownies are fudgy, moist and yummy. I think they taste better the next day (they become chewy) after they have been in the refrigerator overnight. Be warned – you can’t stop at one.

“I fudge the truth. Like brownies.” ~ Jarod Kintz, Sleepwalking is restercise

gluten free brownies …

Brownies! Who doesn’t love them! OMG! These brownies are irresistible and so easy to make! And … gluten free.


5 ingredients is all this recipe needs and most of, if not all, the ingredients are cooking staples that you would normally have in your kitchen.

This recipe is a reader’s recipe from the Jan 23 2014 edition of  the Take 5 magazine. 

A magazine that my mum took from her doctor’s waiting room. Before you make any judgements, mum did ask the receptionist if she could take the magazine and in return she’d bring back other magazines. A win-win for all ;) Anyways,
thank you Glennys Galvin – the reader who sent in the recipe.

1 1/4 cups caster sugar
1/2 cup cocoa, sifted
125g butter, melted
4 extra large eggs
100g almond meal

* I reduced the amount of caster sugar to 3/4 cup

1) Preheat oven to 180c (160c fan-forced).
2) Grease a 17cm x 27cm slice pan and line with baking paper to cover base and extend up sides of pan.
3) Combine sugar and cocoa in a large bowl, stir in hot butter, then beat in eggs, one at a time, with a wooden spoon.

4) Stir in almond meal.

5) Pour mixture into prepared pan. Bake for 25-30 minutes.

6) Cool in pan then turn out and remove baking paper. Dust with sifted icing sugar and cocoa. Cut into squares.

Makes 16. These brownies will keep for several days in an airtight container in the fridge or cover in cling wrap and freeze for up to three months.

These brownies are moist and little bit fudgy. Even though I cut down on the amount of sugar there was still a hint of sweetness. You cannot go wrong with this recipe.

Psst! I had one that was freshly baked. *swoon* I could have eaten the whole batch. Seriously, nothing beats a good chocolate dessert. Well actually – a good banana caramel pie does – which is my all time favourite dessert.

“You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.” ~ Augusten Burroughs

chocolate brownies with chickpea flour and hazelnuts …

initially i wasn’t going to have a recipe this week because i have been struck down by the flu. however on tuesday night, as the family were preparing to head out to celebrate my uncle’s birthday (i was staying home), i decided to help mum out.

earlier in the day she had asked me to look for a brownie recipe using chickpea flour (besan flour) so that she could make them for my uncle’s birthday celebrations.

i found a recipe (courtesy of let’s feast) and printed mum a copy. it wasn’t my intention to make the brownies but i found myself in mum’s kitchen. because she was busy doing other things i started to get the ingredients together and before i knew it i had the brownies in the oven …

150g butter
100g dark chocolate
3 eggs
200g granulated sugar
pinch salt
50g hazelnuts, toasted and chopped
80g chickpea flour
2-4 tablespoons cocoa powder

1) heat the oven to 175c. grease and line a 25 x 23cm shallow baking tin.
2) melt the butter and chocolate over a double boiler or gently in the microwave, whatever works for you.  let it cool down for a little.
3) whisk the eggs and sugar until light and fluffy.
4) pour in the butter mixture and stir well.
5) add a pinch of salt and the hazelnuts.
6) sift the chickpea flour with the cocoa and fold through the mixture.
7) pour the batter into the prepared tin and bake for 25 minutes, check with a toothpick to make sure it’s cooked through.
8) leave to cool in the tin before removing and cutting into squares.
9) dust with icing sugar if you like.

you know what? you can’t taste the chickpea flour. bonus. those that know me well know that i have an aversion to chickpeas. i absolutely hate chickpeas – in any form! the fact that i like the brownies will not change this fact.

anyways, you do get the fudge-like texture of a ‘normal’ brownie. and most importantly, they are yummy!

by the way, chickpea flour is very high in protein – super healthy!

later that night mum sent me a text message telling me that “the brownies were a hit. this is a recipe to keep.” nice to know :)

“and when all of the flourless chocolate cakes & chocolate mousse or ganache cakes have come and gone, there will still be nothing like a fudgy brownie, dry & crackled on top, moist & dense within, with a glass of cold milk.” ~ richard sax