I used cornstarch for my GF flour, organic cacao powder for the chocolate flavour. I also melted 1/3 block of dark chocolate and used that as extra moisture, which makes the brownies more gooey and fudgey. I had a little rice syrup so I added two heaped tsp of that, a sprinkle of sugar, some (5) soaked dates (note, these are all less sweet than maple syrup so it’s quite rich) and as my batter was dry I added extra coconut oil and a little butter (I didn’t measure, just went by the consistency), but you can sub that for any vegan alternative. Honestly I made so many tweaks (mostly accidental!) I don’t know if I can even say I followed the recipe at this point, BUT I will write what I did and how it tasted in case anyone want’s to recreate my version.įirstly, I didn’t have maple syrup or enough nut butter so I improvised :’) *used tijgernoten flour, which has quite a nutty and sweet flavour*ĥ0 g chopped raw pecans (or sub walnuts, but we liked pecans better)Ĥ5 g dairy-free chocolate chips (optional) Probably 2, 3 tablespoons? Not sure.*Ħ0 g oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work) *added more because I wanted mooooore chocolate. *used some vanilla bean mark and then later also one pack of organic vanilla sugar because due to the chocolate I had less sweetener in*Ģ2 ml avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)Ĥ8 g cocoa powder or cacao powder (the higher quality the better // such as this one) I think it was about 50 grams? Also I used agave because it was what is had* *I changed it a bit: I melted some dark chocolate and supplemented part of the sirup with it. *Used pumpkin pumpkin instead because I had pumpkin* Thank you! :) I will have my last slice with my afternoon tea and shall enjoy the yummy goodness! (It also stayed wonderfully yummy for a week in the fridge).Ģ55 g sweet potato purée (see instructions) Also everyone who had some melted into pure bliss. Yuuuummmm! I had to improvise a lot because I didn’t plan to bake but then wanted a fudgy brownie and adapted the recipe. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. These brownies are delicious on their own but elevated with a scoop of vegan ice cream ( vanilla, salted caramel, and coffee ice cream would all be incredible). Pecans and chocolate chips (optional) are added to the top for morsels of melty chocolate and a little toasty crunch with each bite. The sweet potato purée is then mixed with maple syrup, almond butter, vanilla, and avocado oil.Ĭocoa powder adds a rich, chocolatey flavor, oat flour keeps these whole grain and healthier than your average brownie, baking powder adds rise, and sea salt brings everything together. First, we make sweet potato purée by baking a sweet potato, removing the skin, and mashing in a bowl or food processor.
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