Vegan Brownies – I’m not even vegan, they are just so good!

Hello and welcome, this is my blog for all things kids teepee tent related and of course vegan brownies are toatally part of that (whatever, it’s my blog) and after my last post (that has yet to go viral BTW) I’ve decided to post just what I feel is right and good and these brownies are bloody good. And…I’m not even vegan.

They also happen to be the only way I can get any avocado into my 6 year old bar force feeding him in his sleep (not that I’ve tried, just saying).

Before you ask, yes, the flowers (pansy and dried marigold petals) are edible, but not necessary, I just wanted to get your attention.

Recipe:

Ingredients:

  • 1/4 cup well-mashed avocado (mash or puree just before you use it to stop it going brown)
  • 1/4 cup extra-virgin olive oil (you could also use avocado oil or coconut oil)
  • 1 cup White or brown rice flour (you could use all-purpose flour if you don’t mind not doing the gluten free thing), I like the texture of rice flour
  • 1/2 cup unsweetened fair trade cocao powder
  • 3/4 cup fair trade cane sugar (or granulated sugar)
  • 1 teaspoon good vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1 1/2 cups vegan dark chocolate chips (or any good choclate chips you like)

Directions:

Preheat your oven to 180 degrees C (350 degrees F). Grease an 8-inch square pan (or a loaf tin if that’s what you have) with coconut oil (or olive oil etc) and line with parchment paper (optional, but I think it makes it way easier to lift them out onto the cooling wire).

In a mixing bowl, whisk together the pureed avocado and the oil until smooth. Add the flour, cocoa powder, sugar, baking soda, salt, vanilla extract and water. Stir until you have a smooth paste. Fold in 1 cup of chocolate chips.

Pour (you’ll need to use a spatula) into the prepared tray and spread the batter evenly. Sprinkle the additional 1/2 cup of chocolate chips on top. Bake for 15-20 minutes. If you overbake them, the brownies will have a cake-like texture.

I thought mine were underbaked as they were quite gooey but they dried out as they cooled and were even better next day so don’t overbake!

Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or pop in a tin and store for up to 3 days (there wont be any left after that anyway!).

My 6yr old:  “mmmm it’s all smooth in your mouth!”

Me: “That will be the avocado”

6yr old “Avocado?!!…but it tastes good!”

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Pots of goodness – Hummus

Pots of goodness- Hummus! After grappling with the spelling (do you go for houmus or hummus?), I am finally putting into words and pictures my hummus recipe.

Why is it goodness in a pot? Well, for me there are a few reasons, namely:

  1. Foods containing folate may reduce the risk of colorectal cancers (such as colon cancer), possibly because of the nutrient’s role in healthy cell division. Research shows that dietary fiber helps promote the growth of healthy bacteria in the colon, which is also protective against cancer. Not to mention the olive oil, lemon juice and garlic are also all good for you.
  2. It is reasy-peasy (excuse the pun) to make and you’ll know there a no preservatives, excessive salt or other additives that may be present in store-bought hummus.
  3. Make your own and cut down on your plastic consumption! What other reason do you need?…
  4. It tastes bloomin’ delish.

Here is what I use to make my hummus, I make it each week and often use it as a quick and nutritious lunch on rye bread or with salad I also use it as a low fat alternative to butter in sandwiches (or jacket potatoes).

1 jar of chickpeas (I use jars as I can easily recycle the glass) rinsed

1 tbsp of Tahini

Juice of 1 lemon

2 – 3 tbsp good strong extra virgin olive oil

1 large or 2 smallish cloves of garlic

Pinch of salt (optional)

smoked paprika and extra olive oil to dress (optional)

Dash of cold water to get your desired consistency

Just whizz all of the ingredients together in a jug or bowl with a hand blender stick or in a food processor and that’s it! Really just as simple as that. Store in the fridge for about 3 days. Use as a healthy snack with vegetable sticks when you get the munchies. Great for packed lunches and picnics, pre-dinner nibbles with drinks also makes great kids lunch or party food with pita fingers, carrot sticks, cucumber, red pepper…bread sticks! I keep mine in a jar so it is good for on-the-go and you can wash and re-use the jar 🙂

Want to take your waste less packaging and shopping a step further? Switch to re-usable sandwich and bread bags (take to the shop with you when you buy your bread rolls). say NO! to the plastic bags!Re-usable bread / veg and sandwich bags (pictured) coming soon to the website.

For more tips and information on leading a Zero Waste life please check out this website x

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Overnight Oats

Hello, thanks for stopping by, to make a change from my usual posts about all things related to children’s interior design, Moozle teepee tents and kids craft projects, I want to share ways I find for a more mindful way of living, little tips for cutting down on things we don’t need in our lives (using less plastic for instance, a post about cutting back on plastic packaging coming soon) and just appreciating what we have, buying well with sustainability in mind to make us happier and more content generally.

Mindfulness is about being present in the moment, focusing on yourself, your environment and how this in turn makes you a feel more fulfilled.

Where better to start than breakfast? Set yourself and your family up for the day with wholesome, pure comfort-in-a-bowl.

Take a few minutes (literally takes minutes, I made up a mix whilst the dinner was in the oven) in the evening to prepare whatever version of the following you can with ingredients from your cupboard:

1 cup of oats (I used spelt oats as that’s what I had).

2 large spoonfuls of yogurt (I had natural Greek style, for a vegan version use coconut yogurt).

Approx half a cup of milk (I used coconut milk).

1 grated apple (I peeled my apple first).

Zest and juice of an orange (I only had mandarins in so used one of those).

A tablespoon of honey (use date syrup for a vegan version).

A sprinkle of cinnamon.

Some ground nutmeg if you like.

Mix it all together to coat the oats in the yogurt, cover the bowl and leave in the fridge until the morning.

Serve in a bowl with what ever you like/have, berries, apple slices, nuts, seeds, banana… I used toasted pecan nuts, dried apricots I had soaked overnight in a little water, date syrup and a spoonful of mashed avocado and cacao (this was just a happy after thought as I had some left over from a vegan chocolate cake I’d made and was frankly happy to find a use for it!) and little more cinnamon.

This was so delicious I had it for breakfast AND lunch!

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