Off to work I go. Tomorrow I start transporting my million and one things that I need to cater on a five day retreat and this retreat is a bit of a milestone for me. It is the first retreat, since I have become vegan that I have been asked to make a brownie. And this is the delicious recipe I have developed. No one would know it is vegan, it is so moist and buttery. A friend of mine likes crunchy brownies and I like them moist so this brownie is more to my liking but to make it crunchy you can use organic raw sugar instead of rapadura sugar. Make yourself a batch and cut into small pieces as it is very rich. It freezes well and for those of you who live in my area and don’t have the time to make it yourself there are 4 pieces in my freezer waiting for a very lucky eater to come and buy them.
200g vegan chocolate
1 1/4 cup hazelnut meal
1/4 cup amaranth flour
3/4 cup boiling water
1 tsp aluminum free bicarbonate of soda
1/4 cup soy milk if needed
1/4 cup rapadura sugar
In a bowl place the dates, bicarb and boiling water. Let sit for 20 minutes. Meanwhile melt the chocolate in a bowl placed over a saucepan of boiling water. Place the hazelnut meal amaranth flour and sugar in a bowl and whisk away any lumps. After the 20 minutes is up blend the dates with the water and add them to the bowl of dry ingredients. Add the soy milk if the mixture looks dry, if its moist enough don’t bother. Fold all the ingredients together and place in a paper lined brownie tin or dish. Cook in a 160 C oven for 40 to 50 minutes or until a skewer comes out clean.
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