I think, the key to the perfect vegan brownies is silken tofu. There're many recipes for the egg- and dairy free brownies on the Web, but these are the simplest to make of all of them. I took the original recipe from Isa and Terry's book and made some adjustments as I wanted to use agave syrup instead of sugar.
The batter must be thick and very gooey. You'll need a silicon (or plastic) spatula to deal with it.
The brownies on the photo are made with walnuts and raisins - you can add 1/2 cup each of chopped walnuts and raisins to the batter in the very end.
Ingredients:
1/2 cup of silken tofu
1/4 cup soy milk
1/2 cup grapeseed oil
1/2 cup maple syrup
1 tsp natural vanilla extract
1/4 tsp almond extract
1 cup whole spelt flour
1/2 cup white spelt flour (or wheat)
1 Tbsp arrowroot
1/2 cup cocoa powder
3/4 tsp baking powder
pinch of sea salt
Method:
Preheat oven to 170C. Line a small oven tray with parchment paper, covering the sides of the tray too.
Cream the tofu, milk and oil in a blender. Put the mixture in a bowl, mix in the maple syrup and the extracts.
Sift in the flours, arrowroot, cocoa powder, baking powder and salt. The batter will be very thick so mix it with a plastic spatula. When smooth, transfer it to the tray and even it out, smoothing the top. It may take only a part of your tray, depending on its size, but that's ok, you shouldn't spread it too thinly.
Bake for 30 minutes. Take the tray out of the oven and let it cool down a little before cutting the brownies' squares.
The batter must be thick and very gooey. You'll need a silicon (or plastic) spatula to deal with it.
The brownies on the photo are made with walnuts and raisins - you can add 1/2 cup each of chopped walnuts and raisins to the batter in the very end.
Ingredients:
1/2 cup of silken tofu
1/4 cup soy milk
1/2 cup grapeseed oil
1/2 cup maple syrup
1 tsp natural vanilla extract
1/4 tsp almond extract
1 cup whole spelt flour
1/2 cup white spelt flour (or wheat)
1 Tbsp arrowroot
1/2 cup cocoa powder
3/4 tsp baking powder
pinch of sea salt
Method:
Preheat oven to 170C. Line a small oven tray with parchment paper, covering the sides of the tray too.
Cream the tofu, milk and oil in a blender. Put the mixture in a bowl, mix in the maple syrup and the extracts.
Sift in the flours, arrowroot, cocoa powder, baking powder and salt. The batter will be very thick so mix it with a plastic spatula. When smooth, transfer it to the tray and even it out, smoothing the top. It may take only a part of your tray, depending on its size, but that's ok, you shouldn't spread it too thinly.
Bake for 30 minutes. Take the tray out of the oven and let it cool down a little before cutting the brownies' squares.
these recipes are amazing and easy to make. though you are write they can be found on the web but not the way you put them. thats clearly more innovative. keep doing what you love.
ReplyDelete