Finding ways to reduce the amount of animal products from your diet is not only great for your body but for the environment to. I do eat some animal products when I feel I need it nutritionally but there are some things we can easily go without.
Vegan is a loaded buzz word. People back off and think of a cult like nature. It sounds limiting. But just like sugar and refined flours there are so many natural and tasty alternatives available to us now.
I can honestly say that these fudge brownies are TASTIER than my old sugar and butter laden ones I’ve made in previous years.
- 1 and 1/4 cups of Doves organic gluten free flour you can get this in most supermarkets in the ‘Free From’ isle
- 1 cup raw sugar/coconut sugar/honey/sugar alternative
- 1 cup warm water
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/3 cup coconut oil
- Anything you would like to add e.g.. blueberries, nut, dark choc chunks etc.
- 1 tsp vanilla extract
For the icing
- 1 block coconut cream (leave in the fridge until needed so its reasonably firm
- Large handful (about a punnet) Berries of your choice
- Put the berries in a sauce pan with a tbsp. water and gently heat until they are soft and the water as turned to a thin syrup. You should still have soft but nearly whole pieces of fruit. Leave on the side to cool.
- Treat the coconut oil which should be solid but slightly soft, like butter and cream together with the sugar
- Fold in the flour, baking powder and coco
- Add the warm water
- Here you can add the vanilla extract as well as other spices, nuts or berries
- Fold mixture into a loaf tin lined with baking paper (it will only fill it to about an inch or so thick.)-I put in a loaf tin instead of a baking tray as this creates the sticky fudge texture
- I have an aga so cooking time is variable but check after about 25 minutes in a conventional oven (180 Celsius) and it should be done.
- Take out of tin and leave to cool on wire wrack
For the icing
- Open the box of coconut cream but be careful when scooping into a mixing bowl. You want to avoid the fluid and just use the thick cream. Either drain away the fluid or use a spoon.
- Loosely stir in the cold berry compote to make a pretty coconut cream icing
- Roughly spread the icing over the cooled brownie loaf and out in the fridge to harden slightly-an hour or two
- Cut the loaf into 2 inch X 2 inch bite size pieces.
- I keep these brownies in the fridge over night due to the topping but bring to room temperature before eating as this is when they go all gooey