I am way to excited about this recipe, because when googling gluten free, plant-based and refined sugar free brownies I could only find sweet potato or black beans based ones, which are by all means delicious, but I always found they never had quite the right classic brownie texture. This recipe was actually kind of an improvisation after doing some other experiments with rice flour and syrup and finding that it works amazing as a binding agent. This way the brownies are soft (but not too mushy) on the inside and a little crunchier on top. You could even add some chocolate pieces or drop if you want to add another layer of goodness!
120gr rice flour
20gr almond meal
3 heaped tablespoons cocao powder
1 tablespoon arrowroot powder
3/4 teaspoon baking powder
1 teaspoon vanilla extract
100gr chopped walnuts or hazelnuts (optional)
200ml oat/almond mylk
100gr melted coconut oil
2 chia eggs (2 tbsp chia, 2 water set aside 10min)
1 tablespoon apple cider vinegar
60ml rice syrup
40ml agave/maple syrup
pinch of salt
Preheat oven to 180°C.
Combine the dry ingredients in a mixing bowl first, then add all wet ingredients. Adjust sweeteners to personal taste but don't replace the rice syrup as it's a strong binding agent.
Once everything is mixed evenly and uniformly, line a square baking tray or grease it with coconut oil before pouring in the mixture.
You can sprinkle some additional nuts on top to add a little crunch and once the oven is at temperature put it in and let it bake for about 30-45min.
When cooked, let it cool for 20 min to allow the brownies to firm up even more and serve.
As it’s now officially the coldest month of the year all I really want to eat is warming bowls of stews, soups and daal’s (and curl up in bed with netflix). I often make extra portions and store them in airtight containers in the fridge for on-the-go lunches or dinner when I get back home late.
I used to do a a different version of the daal, but recently discovered that by cooking them in coconut milk it because so much richer and creamier. I love adding some goats yoghurt on top, but if you are vegan you can replace this with coconut yoghurt. I also love adding sliced avocado to add some freshness as well as sprinkle it with child flakes for some extra spice.
200gr dry green lentils
1 can coconut milk
2 tablespoons tomato puree
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon paprika
salt & pepper
Sides & Toppings
200gr brown rice
2 dollops coconut yoghurt (vegan) or goat’s yoghurt
chilli flakes and sliced avocado to top
Add all of the ingredients into a pot and bring to the boil. As soon it boils, reduce the heat, cover it and leave it to simmer for about 30 minutes stirring every once in a while so they don’t stick to the bottom.
Once your daal is almost done start cooking the rice and place everything together in a bowl, top it with yoghurt, avocado slice and sprinkle with chilli flakes.
One of my fondest Christmas memories is the annual cookie baking. When I was little it as a family affair an growing up it became a date with friends. I'm not tied to Christmas from a religious point much, but I do enjoy the tradition of it. Making the tree with Dean Martin's Christmas songs from circa __, the Italian family dinner with all the drama and all the great handmade food, the class reunion and the annual cookie making. This year of course I had to figure out a way to make a healthy version and I've been experimenting a little with rice flour and syrup which I find binds quite well so this recipe was an instant success. Definitely try it if you're a sucker for traditions but need to make them with a nutritional twist ;) Merry Christmas everyone!!
Makes a tray of cookies!
120gr rice flour
50gr ground almonds
3 heaped tablespoons coconut oil
3 tablespoons maple/agave syrup
1 heaped tablespoon rice syrup
1 teaspoon arrowroot
1 teaspoon baking soda
1 heaped tablespoon cocoa powder
2 teaspoons cinnamon
2 teaspoons ground ginger
3/4 teaspoon nutmeg
Preheat the oven to 180C.
In a mixer blend all of the ingredients until smooth and even. The mixture should be thick enough to form a ball that you can easily mould and is not too crumbly.
Then form a ball and place into the fridge to set for 10 - 15 minutes, in order for the mixture to firm up and get handles with ease.
Once that's ready, roll it out onto a platform after sprinkling it with some additional flour. Get your little Christmas stamps out and start making the gingerbread men, stars, hearts and whatever else you might want!
Line a baking tray with baking paper and place them next to each other with at least two centimetres space between each other.
Once you have finished the mixture place the tray into the oven for about 10-15 minutes checking constantly, as they burn very quickly. Let them cool and harden for a few more minutes and they're ready to be served! Ps.: tastes best with hot cocoa!