Protein beet brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup chickpea flour (sub with cake flour, or self-rising flour) 3/4 cup spelt flour (sub with buckwheat flour or oat, or wholewheat) 1 scoop protein powder 1 cup cacao powder 1 tbsp flax seed powder 1 1/2 tsp baking powder pinch of salt 1 cup coconut sugar 1 cup coconut milk (more if needed) 1 tsp vanilla extract 1 1/4 cup cooked beets dairy-free chocolate chips Method Preheat the oven to 180 degrees Celsius. Add the flour, protein powder, cacao powder, flax seed powder, sugar, baking powder, and salt in a bowl. Blend the beet, milk, and vanilla extract until smooth, and pour the wet ingredients into the dry. Mix well. Fold in some chocolate chips and pour the brownie batter into the parchment paper-lined pan. Add more chocolate chips on top and then bake the brownies for 30-40 minutes until cooked through. Let the brownies cool, slice, and enjoy! Store the extra brownies in the freezer or fridge up to a few days. Photo Gallery Hope you love these delicious and nutritious brownies! M*
Salted chocolate tahini brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 200g Dark chocolate 100g homemade vegan butter 50ml water 5g corn starch or tapioca starch ⅛ tsp xantham gum or guar gum ¼ tsp salt 200g coconut sugar 115g self-rising or oat, or spelt flour 1 Tbsp tapioca starch/cornstarch 1/3 cup cacao powder 1 ½ tsp baking powder ½ tsp baking soda 1 ½ tsp Maca Powder 20g non-dairy creamer like soy or almond 100g coconut cream ½ tsp apple cider vinegar dark chocolate chips coarse salt Tahini Salted Caramel: 300ml canned coconut 100ml smooth tahini ½ cup coconut sugar ½ cup maple syrup or agave or raw honey ½ tsp salt ½ tsp vanilla extract Method Preheat oven to 160⁰C and then line the brownie pan with parchment paper or grease with coconut oil. Mix together the tapioca/cornstarch the water, xantham gum, and salt. Add the sugar and whisk in the melted dark chocolate. Sift all the dry ingredients together and then fold in the wet ingredients gradually with a spatula. Mix together the coconut cream and vinegar, and fold this into the brownie mixture. Add in the chocolate chips. Pour into the brownie pan and place in the oven to bake for 30-45 minutes. Once brown and baked through, let it cool before sprinkling with salt, drizzling with Tahini caramel & a dollop of ice cream Tahini salted caramel 1. Place all the ingredients except the salt and vanilla essence, in an iron pot on medium heat and bring to a boil for about 30-45 minutes, until it becomes gooey caramel.2. Whisk in the salt and vanilla powder and store in a glass container. Photo Gallery Hope you love these delicious brownies! M*
Peanut butter mochi brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250 g self-rising flour 50g glutinous rice flour 220 g castor sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 1/2 cup smooth or crunchy Peanut butter 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract caramel chocolate chips More peanut butter to top Chocolate chips if you like sugar to sprinkle before baking Method Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, sugars, and salt, sifting everything so there are no lumps. Mix together the peanut butter, and the rest of the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on the rice flour. Fold in some chocolate chips, mix, and stir well. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix, and add a few sprinkles of sugar, make swirls with a knife. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these Moorish squares!! M*
Biscoff Espresso brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 300 g self rising flour 55 g cocoa powder 1 heaped tbsp potato starch (sub with corn or tapioca starch) 220 g caster sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract 1 small espresso shot dark chocolate chips caramel chocolate chips soft crunchy Biscoff spread 5-8 Biscoff biscuits Method Preheat the oven to 170°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, cacao powder, sugars, and salt, sifting everything so there are no lumps. Mix together the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on your flour. Fold in the chocolate chips (depending on how much you add, approx 1/2-1 cup) to the brownie mix and stir well. In a small bowl, heat the Biscoff spread in the microwave for a few seconds until melted. Drizzle it over the brownie mix. make swirls with a butter knife. press the cookies into the brownie mix., add some more chocolate chips on top. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these ultra-fudgy brownies as much as we do!! M*
Sweet potato brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 mashed over ripe banana1 cup sweet potato steamed1/3 cup neutral oil like canola1/2 cup coconut cream1 heaped tbsp nut butter (i used chocolate from @buttanuttspreads)1 tbsp vanilla extract1 tsp apple cider vinegarDry1 cup self rising flour3/4 cup rye, whole wheat or oat flour1 cup coconut sugar1/3 cup raw cacao powder1/4 cup potato starch or corn starch1 tsp baking powder1 tsp baking sodaPinch of salt1/2 cup dairy free chocolate chips (90%-80% dark choc) Method 1. Preheat the oven to 180 degrees Celsius.2. Place the wet ingredients in a bowl and mix well, sift in the dry ingredients and then mix well.3. Pour into parchment paper-lined baking tin, smooth it out, add the chocolate chips on top and bake for 25-30 minutes until gooey and baked through.4. Let it chill slightly and enjoy! Photo Gallery Hope you love these gooey brownies, that are actually good for you 😉 M*
