Who else is balancing the stress of a pandemic with a healthy amount of unhealthy treats? Shout out to sweets for always making me feel better and helping me escape boredom… this recipe especially. It’s so f*cking good, and probably the best brownie recipe I’ve tried up to this point. These babies have a nice and firm, almost-crunchy outside, with a soft gooey middle that pairs fantastically with a fat scoop of ice cream. Hello, comfort food. The recipe is borrowed from My Darling Vegan, made by the lovely Sarah.
2 tbsp ground flaxseed
6 tbsp warm water
1/2 cup vegan butter
3/4 cup white sugar
1/2 cup brown sugar
3/4 cup cocoa powder
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. Or lightly oil your 8×8 baking pan.
Prepare the flax eggs by mixing the flax and water, and setting aside.
Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
Stir in vanilla extract and flax “eggs” to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
Remove brownies from the oven and let cool for at least 30 minutes before slicing.
GAT DAMN. Didn’t know I was a baker y’all, but this is bomb af. I say that every time (I know) but this one is my first bake attempt and it’s for realsies. The whole fam ate it right up. The crust is strange in that you can’t roll it out, but you’ll press it into the spring-form or pan and it’ll turn out great.
This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.
Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the springform.
Please excuse the chocolate mess atop the mini loafs… I had only a dark chocolate bar, which I hammered into bits, and that led to the lovely look of splatters you see. May not be aesthetically pleasing, but holy sh*t sooooo good!!
Shoutout to Lee for this great recipe over at Fit Foodie Finds, I made a slight adjustment, instead of walnuts I did chocolate bits!
This was super quick to put together and soooo moist and banana-y, the whole family was happy eating this one.
1¾ cups white or whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup chopped walnuts or chocolate chips (for topping)
Preheat the oven to 350ºF and spray a 9-inch loaf pan or mini loaf pan with nonstick cooking spray.
First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients to the bowl and mix again.
Slowly add dry ingredients to the wet ingredients and mix until combined.
Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts or chocolate chips over the top of the banana bread and place into the oven.
Bake banana bread at 350ºF for 45-50 minutes if using 9in pan or 20-25 minutes if using mini loaf pan.
Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.
It’s that time of the month where I want to devour all and any type of sweets… TMI?
These chocolate chip cookies are sooo fluffy, which is strange because the recipe I was referencing had somewhat flat cookies. I think what happened was I had 1/4 c extra flour, so up to you if you want fluffier or more doughy cookies.
I’m sure fluffy or flat, these cookies will satisfy your sweet tooth. They did mine. Even the cookie dough was amazing, I probably could have made a few more cookies, had I not eaten so much.
If the dough is a little sticky when you are trying to roll it into balls, try refrigerating for 10-15 minutes or you can add flour.
Preheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.
Add the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.
Spoon rounded tablespoons onto a baking sheet, I use this medium sized cookie scoop. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.