Baking tips · Expat Moms and Kids · Homemade · Homeschooling · Islamic Homeschooling · Kitchen tips · Muscat Moms and Kids · Muslim Mama · Natural alternatives · Recipes · Vegan

THE fudgy vegan brownie

I love potlucks!
Even before discovering my love for food(was quite late, surprisingly), I have always enjoyed a party where everyone brings in a dish to share. For that is what food means to me. Food is about family, friends and memories and what better way to enjoy all of that than by sharing different dishes together? 

It is quite easy to pick a dish when you know the crowd and are sure of preferences. 

It is less easy when you do not know the guests very well; different tastes,dietary needs and allergy issues are all factors.

When we were invited for a not-back-to-school beach bbq by our local homeschooling community, I went through my recipe book(yes, I write down my favourite recipes!) but could not settle on anything. A good friend would be attending with her family and I wanted to make sure that my dish was vegan to share it with them as well.  

When someone else picked salad, I decided to hunt for a brownie recipe because who does not love a good brownie?

I stumbled upon a wonderful blog full of healthy desserts; just reading some of them made me declare my intentions to eat healthy if healthy always looked like that!

http://chocolatecoveredkatie.com/ Visit her blog for more amazing recipes.

I adapted her vegan brownie recipe to fit whatever I had in my pantry and it turned out really well; did not miss the eggs and butter! 

I used hazelnut milk because it is a long established fact that hazelnut and chocolate has the best marriage, and opted for coconut oil because I hopped on to the coconut oil wagon quite a while ago and do not plan on getting off anytime soon. 

You may choose suitable substitutes. Maybe use wholemeal flour and make it a bit more healthy?

The recipe did not call for black beans or any ingredient that would require a run to the store- definitely my kind of recipe.

Give it a go and let me know if you liked it!

Just a heads up: although it is super fudgy, not too sweet, and just right with a cold glass of milk, it does stick to the roof of the mouth a bit. Nothing a good swig of milk can’t clean. 

Happy baking!

THE fudgy vegan brownie

  • Servings: 20 generous squares
  • Print

Ingredients

1 cup and 2 tbsp of hazelnut milk

1/2 cup and 3tbsp of virgin coconut oil

1 tbsp vanilla extract

1 cup all purpose flour,sifted

1 cup of unsweetened cocoa powder

1/4 tsp (heaped) salt

1/2 tsp baking powder

1/2 cup brown sugar

1/3 cup raw sugar 

2 tbsp corn flour


  • Whisk the milk, oil and vanilla in a bowl and set aside. 
  • Preheat oven to 165°C and prepare the baking pan.
  • In a large bowl, thoroughly combine all remaining ingredients. The original recipe emphasised on the “thoroughly”,and thoroughly is what I did.
  • Pour the whisked wet ingredients into the dry bowl and stir to combine. Do not be too vigorous or you’ll activate the gluten in the flour.
  • Transfer to baking pan, smooth down and bake for 18-20 minutes.
  • The brownie would look a little underdone but the recipe promised that it will set in the refrigerator.
  • Allow to cool a little, cut into squares and pop into the fridge to cool and set well.
  • You can store this there for 4 days but you would be lucky if you have any remaining!

Nom nom nom

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Easy Dinner · Expat Moms and Kids · Homemade · Homeschooling · Homeschooling whilst Unschooling · Islamic parenting · Kitchen tips · Muscat Mom and Kids · Muscat, Oman · Mushrooms · Muslim Mama · Parenting · Pasta · Quick Cooking · Quick pasta · Unschooling · vegetarian

Mushroom and Spinach wholemeal linguine

After a long day of wrestling with letter sounds and refereeing fights, I almost always hurt my neck trying to look out for Papa Bear to finally get home to tag him, hand over the kids and run off to cook dinner. When that gets delayed, all hope is not lost although I cannot promise the same for my temper.

One such evening, IzGirl and NBoy were still bouncing off the walls and number 3, NBaby, surprises us with an early nap but my migraine decided to make an appearance, I decided to let them help and leave the delayed individual to attack the mess. Surprisingly, my children are very much unlike me in the kitchen. They cleaned up after themselves and actually made my job much easier.

Moreover, what better way to teach them life skills than in our own kitchen, with extra loads of love?

The following recipe is very special to us because it is the first dish we cooked together(without me nagging or micro managing them!). We hope you enjoy cooking it and sharing it with your family too!

Mushroom and Spinach wholemeal linguine

  • Servings: 2 tiny tummies
  • Difficulty: Need the help of a responsible adult
  • Print

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Look what we cooked! We ate it with roasted (okay, burnt!) cashewnuts. And how pretty are our Eid decorations?!

Ingredients

  • 6 or 7 fresh mushrooms, washed
  • Handful of baby spinach
  • Portion of wholemeal linguine (regular spaghetti would do)
  • 2 Tablespoons of garlic butter(regular butter is fine as well)
  • 1/4 cup of cooking cream (you can add or reduce as you wish)
  • Salt and Pepper

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Directions

  1. Chop the mushrooms into whatever size you like.
  2. Pick the good spinach leaves, wash and drain.
  3. Ask an adult to boil the pasta and drain it.
  4. Heat a pan and add butter.
  5. Add the mushrooms and sauté them with a pinch of salt.
  6. Add the cream and stir well. Once it starts boiling, add the pasta and mix it in, and check salt and pepper.
  7. Leave to cook for a minute or two and then add the spinach and switch off the flame. Stir well.
  8. Enjoy with some yummy toasted bread and help wash up after dinner.

 https://www.instagram.com/p/BZIPramhrRElN8Bs6R2YU1G394MKXkFUhZIxew0/

Baking tips · How-to · Kitchen tips · Recipes · Sterilising · Tips and Tricks

How to sterilise glass jars

It is always a good idea to use sterilised jars to store your homemade goodies. Give the jars and lids a good wash with warm soapy water and rinse well.

Pop them on a baking sheet into an oven preheated at 140C and let it dry out.

Make sure the lid and all parts are not made from any material that CANNOT withstand dry heat. 

Note to self: remind people that a glass jar that has been heated in the oven will be hot to the touch and not to attempt grabbing it  with bare hands, but I’ll take the liberty of assuming my readers are saner than yours truly.