Vegan Peanut Brownies

No matter what is going on in your life right now these cookies will make it all better… Okay maybe not everything, but seriously these are amazing and for me they hold some sweet sweet childhood ties.

Yes, even that slight tinge of burnt goodness you see around the edges on the image above – Peanut Brownies were my mums favorites and as I was growing up sometimes her batches would even be a tad darker, one may even say rather burnt. Mum is a self confessed baker wanna be, She’s an amazing cook but baking was never her jam – yet I so appreciated she tried and of course I ate and loved her baking anyway.

So here is my Vegan version of the peanut brownie, the recipe is as follows….

2/3 Cup Vegan Butter (I used Nuttelex Buttery, this is at Woolies).

1 Cup Raw Brown Sugar

1 Flax Egg ( 1 Tablespoon of Flaxmeal combined with 2 Tablespoons filtered water).

*Mix this all together in a large bowl, once well mixed add in the following….

1/2 a Cup + 2/3 Cup of Flour (I use LAUCKE Kangaroo Island Flour).

1/2 Cup Cacao Powder

1 Teaspoon of Baking powder

1/2 – 1 Teaspoon of Vanilla Extract

1 Cup Raw Peanuts.

*Mix it all together until completely combined. Scoop the mixture out with a tablespoon then roll into balls and place on a baking tray spaced apart.

Fan Bake 180 degrees for 15-20 minutes, this time varies as to how fudgy or crispy you want them, obviously the longer the baking time the crispier they’ll be.

And that’s the way the cookie crumbles….

what a sign off.

Steph. x

 

 

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Double Choc Chip Peanut Butter Vegan Ice Cream

It’s Sunday, the baby is snooz’n, our eldest is taking the grand opportunity to watch something other than Trolls while her sister sleeps and Nathan is fixing his work car – I am at my desk, listening to music and drinking a delightfully black coffee whilst telling myself how its most likely a contributing factor to my current hormonal imbalances.. something i may blog on later… anyway, the recipe is as follows….

Ingredients:

Frozen Bananas – if i could guess how many i used maybe 6-7 medium.

3x Tablespoons of Cacao Powder

1 LARGE handful of Organic Coconut Flakes

8 Pitted Dates

50g or half a block (chopped) of Sweet William chocolate (find this at Woolworth’s) or another vegan alternative.

1/2 Tablespoon of Vanilla Extract

1/2 can of Coconut Milk

1/4 – 1/2 can of Coconut Cream.

Put all of the above ingredients EXCEPT the chocolate chips in the blender. Once the ingredients have mixed together to make a thick but runny ice cream consistency turn the blender off and remove the blade, add in your chocolate chips and mix through, using a spatula scrape into a tub like container… as you can see I just used a baking loaf tin. Next is the peanut butter – this is optional but in mine and the husby’s opinion it really makes it. Use smooth peanut butter and place blobs randomly over the top of your mixture then using a bread knife slide through the blobs in a swirly motion to mix it around… and lets face it make it look cool too.

Freeze and enjoy later,

Steph x

The Vegan Ice Cream Cookie

So its been raining non stop here, usually during these snugly weather patterns I tend to get the urge to cook and bake, read and just generally feel the creative vibes flowing…. Maybe this is from when I was a child, if the weather was average mum would tell me to stop annoying her and go find something to do (in nicer way of course…. sometimes).

Anyway, today I made something a bit creative, a little messy but super tasty.

Introducing The Vegan Ice Cream Cookie….Okay, so not original but Ive been wanting to try it for ages! It would be super easy to knock up a whole batch of these if you were entertaining or just wanting a winning dessert one weekend. I mainly create one offs before I commit with all my ingredients, but Ideally all you really need here is a batch of vegan cookies … (thank you Earthy Andy!) and either a little or a lot of home-made vegan ice cream… AND you don’t have to be a vegan to enjoy these, I think most (if not all) wouldn’t even realise.

For my batch of cookies I used Earthy Andy’s Chocolate Chip Coconut Cookie recipe – go check it out here.

Vegan Ice cream is super simple to make and you can create whatever flavor you like – add coconut cream or milk, cacao powder and nibs for chocolate, berries for well… berry flavored, In all honestly it kicks the pants off normal ice cream PLUS its actually beneficial for your body.

Today the Ice cream of choice was frozen bananas and mixed berries (also frozen), a dash of fair trade vanilla extract and a smidge of almond milk … just so the blades in our blender were actually doing something… keep adding milk bit by bit , remember you want Ice cream consistency.

Being that I only made enough for one, I positioned two non stick egg rings one one top of the other, filled them with the ice cream and put it in the freezer – this was to get the ice cream to freeze in a really nice clean looking chunk. I’ve seen others simply scoop homemade ice cream out of the tub and put it straight between the cookies, which I think looks better – that messy, melty delicious kind of look. Next time I think I may try warming the cookies or making the cookie sandwich as soon as they have come out of the oven… dribble dribble.

Steph x