Wednesday, September 14, 2011

Isobel's super-fudgey vegan brownies

Breakfast: Oatmeal with pecans and cranberries

Lunch: Pasta and pesto

Dinner: Soba noodles with steamed veggies and nuts followed by Isobel's super-fudgey vegan brownies

Putin and I are coming to the end of another vegan week, Putin's first, and though we were both feeling awake and alive and full of energy, Putin was suffering from the lack of baked goods especially over the weekend. It's funny, realising that almost everything you eat has butter, milk or eggs in it, and it makes you reflect on the reality of that situation. But none of this could help assuage Putin's treat-lust.

The wonderful Isobel came to the rescue, all the way from Sydney, by sending me this easy vegan brownies recipe. It's perfect for when you're transitioning over to veganism or having a vegan week, as the sugar still gives you that buzz you get from non-vegan treats and they feel very decadent. The only thing I changed was the addition of pecans. They're mad tasty too - thanks wifey!

You'll need:
2 cups flour
2 cups sugar
1/2 cup cocoa (make sure it's vegan)
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
1 cup water
1 cup canola oil
1/2 cup pecans

Preheat the oven to 180 degrees Celcius
Mix all the dry ingredients together
Mix the wet ingredients together
Combine the two and stir til combined, then stir in the pecans
Oil an 8x8 inch baking tray and pour the batter in
Bake for 20-25 minutes, or until the top is hardening and a toothpick comes out clean
Leave to cool, then serve

I dare anyone, meat eater or not, to have on of these and not love it. Vegan baking is fantastic because in most cases it tastes as sinful and comforting as non-vegan baking, while being a little healthier. Not that I'm kidding myself that the oil and sugar in these are particularly healthy, but hey, at least they're not butter!

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