1 Bowl Vegan Walnut Brownies

I’m back home-which means no more sweaty days or feeling like I live in a furnace. One of the best things about coming home (apart from the fact that it’s home!) is the weather here in Kathmandu. If you have ever visited Kathmandu, you would know what I’m talking about. Hands down the most beautiful weather! In fact, it’s pouring as I write this. Oh how I love the sound of rain! ❤ Isn’t it the most satisfying thing EVER?! Okay, certainly we aren’t here to talk about the weather. I mean we could but these brownies deserve a lot more attention.

Speaking of which, you guys probably know how much I love baking brownies. I mean who wouldn’t? There’s literally nothing a batch of good old brownies cannot fix. That said, I’m also very finicky about my brownie. One of the things I cannot stand is people serving you dry cakes which taste like soap in the name of brownies! I mean, what even is that?! That’s like the opposite of brownies. Has anybody else ever witnessed that? If you have and if you despise it as much as I do, welcome to the club! Ever since I have started baking brownies at home, I never eat them outside- unless of course for research purposes 😛 Trust me, brownies are definitely one of the easiest things to bake. If you aren’t vegan or dairy free, I have the best brownie recipe for you guys. You’re welcome! And if you are, well, you’re in luck because I also have an amazing vegan brownie recipe for you! Win-win, eh? 😀

Vegan brownies1

I have said this in almost every post, but I’m gonna say it again- using good quality ingredients is the key to baking good desserts. They make so much of a difference in the taste as well as the texture- and I say this with experience. The same goes for brownies. It is absolutely essential to use a good quality dark chocolate since chocolate is the star ingredient here. They have a direct proportional relationship. The better your chocolate, the better your brownies taste. As simple as that. Okay, I think I have stressed enough on that, haha. I know vegan brownies don’t have the best reputation, and I don’t blame you for thinking the same. I wasn’t a fan of them myself- until I absolutely had to make them for dietary reasons. Being a brownie lover, I assure you this is the real deal. You’re never gonna know the difference and they taste just as decadent and soul satisfying- with so much lesser calories. Woohoo!

Vegan fudge brownies

Vegan brownie with ice cream

Recipe adaptation: Jamie Oliver Magazine

 

Makes: 9 brownies

Ingredients

  • 150 gms good quality vegan dark chocolate
  • 150 gms plain flour
  • 1/2 tsp sea salt
  • 3 heaped tsp unsweetened cocoa powder
  • 150 gms castor sugar or coconut sugar
  • 1 tsp vanilla extract
  • 5 tbsp flavourless oil
  • 220 ml unsweetened almond mik or plant based milk
  • 30 gms vegan dark chocolate chunks
  • 30 gms vegan white chocolate chunks *
  • 30 gms roasted walnuts

 

Method

  • Line an 8″ square baking tray with baking paper. Keep aside. Preheat oven to 180 C.
  • Melt the 150 gms of dark chocolate over a double boiler until smooth. Keep it aside to cool.
  • In another medium bowl, sift the flour, salt and cocoa powder together. Add the sugar and whisk well.
  • Pour in all the wet ingredients- vanilla extract, oil, almond milk and the cooled melted chocolate and mix well to combine properly.
  • Fold in the dark and white chocolate chunks along with the walnuts. Pour into the prepared baking tray and bake for 18-20 mins or until a skewer inserted comes out clean with a few moist crumbs. Cool completely before slicing into pieces. Serve warm with salted caramel ice cream.

 

Note:

*- If you can’t find vegan white chocolate around you, feel free to completely omit that. If you aren’t vegan, regular white chocolate works.

 

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5 Minute Energy Bites

While I cannot decide what to name these bad boys, I’m just gonna pop one into my mouth 😛 Energy bites have been a recent addition to my list of favourites. Well, can you blame them?! They are probably the easiest to make, after chia puddings of course! I’m a lazy girl, what can I say! 😀 But that’s just one of the reasons. My real reason stems from the fact that they are super yum and so filling, minus the guilt. What more could a person want?! So to put it simply, you NEED these in your life. I know I do! You’re welcome ❤

Energy bites.jpg

Cowboy energy bites2.jpg

Cowboy energy bites

Recipe adaptation: Cotter Crunch

 

Makes: 15-20 bites

Ingredients

  • 3/4 cup rolled oats
  • 1/2 cup almond meal
  • 1/2 cup shredded coconut
  • 1/3 cup dark chocolate chips
  • 1/3 cup peanut or almond butter
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 3-4 tbsp coconut sugar
  • 1/4- 1/2 tsp cinnamon powder

 

Method

  • In a small bowl, mix together the coconut sugar and cinnamon powder. Keep aside.
  • In another medium bowl, mix the rolled oats, almond meal, shredded coconut, dark chocolate chips, peanut or almond butter, maple syrup or honey and vanilla extract until everything comes together.
  • Roll into small bite sized balls and coat with the coconut sugar-cinnamon mix. Refrigerate for 20-30 mins or until firm. Store refrigerated in an airtight container.

 

 

If you like hearing from me, please show some love by hitting the follow button. You can also check out more drooling pictures, updates and behind the scene stories on Instagram and Facebook! xx

Instagram handle: myyummyspatula ❤

Facebook handle: My Yummy Spatula

 

 

 

Roasted Plum Sorbet with Almond Crisp

I love summers. There, I said it! Despite living in Delhi for the past three summers (okay two), I STILL love summers. I know, god help me! 😛 But I just love the idea of warm shiny days, pretty floral dresses, beaches (YES!), and so many amazing YUM fruits. Just so you know, Delhi summer is NOTHING like that lol. Well, it’s the thought (idea) that counts (or so I would like to believe haha). Nonetheless, I love summers. Now that I’m back home though, the weather here is just SO good! It’s pretty close to my idea of summer, except for beaches of course. I think I can live with that. Speaking of home, one of the great things about home is the fresh produce from the garden. My mom likes to grow possibly everything she can. We have corn, cucumber, capsicum, tomatoes, cabbage, cauliflower, peaches, plums, pomegranate, avocados, rosemary, mint, and so on. You get the picture basically. Guess what was overflowing this time? Plums, yes! The juiciest and the most flavourful plums, god. It was only obvious I make something out of these beauties. 😀

Plums

Initially I was planning on making a simple plum sorbet, but so glad I stumbled upon this recipe.  It’s not my recipe but I wanted to share it with you guys nonetheless because THIS is gonna change the sorbet game for you! Roasted with vanilla bean and cinnamon, this sorbet is SO flavourful, with a hint of spice coming through. It’s a perfect combination of a tarty-sweet sorbet. What I love the most is that smooth texture! Can you believe no churner used? Trust me, you will never know. Just look at that texture!

Since plums tend to be a bit tart and the sorbet in itself is kind of tart and sweet, these almond crisps compliment the flavours really well, adding a slight crisp. Definitely a keeper this one! ❤

Roasted plum sorbet 1

Roasted plum sorbet

Recipe adaptation: Leite’s Culinaria and Martha Stewart

 

Makes: 4-6 servings

Ingredients 

For the roasted plum puree

  • 400 gms ripe plum, red or black
  • 10 gms granulated sugar
  • half a vanilla bean, sliced lengthwise
  • half a cinnamon stick

For the sorbet

  • roasted plum puree (see above)
  • 90 ml water
  • 60-75 gms granulated sugar or coconut sugar *

For the almond crisp

  • 2 1/2 tbsp butter
  • 50 gms castor or coconut sugar
  • 2 tbsp wholewheat flour
  • 30 gms almond meal (ground almonds)
  • 1 tsp orange or lemon zest

 

Method

For the roasted plum puree

  • Line a baking tray with baking paper. Preheat oven to 180 C.
  • Rinse and pat dry the plums. Slice into half and arrange them on the baking tray, cut side up. (You don’t have to remove the pit)
  • Sprinkle the granulated sugar over the plums. Tuck the vanilla bean and cinnamon stick among the plums and bake for 15-20 mins, until they begin to caramelise.
  • Let the plums cool to room temperature. Discard the pits and add the roasted plums into a blender, along with all the juices released. (You can discard the skin if you wish to, but I like to use them as well).
  • Blend until smooth. If you like a smoother texture, pour the puree through a sieve. Keep aside.

 

For the sorbet

  • Heat water in a saucepan. Add sugar and stir until the sugar completely dissolves. Once the sugar dissolves, let it simmer for 2 minutes. Remove from heat.
  • Add the roasted plum puree and mix to combine properly. Let it cool to room temperature.
  • Pour the mixture into an airtight container and place a layer of cling film on the surface to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute to break up the ice crystals. Freeze for 4 hours minimum.

 

For the almond crisp

  • Line a baking tray with silpat or baking paper. Preheat oven to 160 C.
  • In a small saucepan, heat butter and sugar over low heat until the butter has completely melted. Remove from heat.
  • Add the flour, almond meal and orange or lemon zest and whisk to combine everything.
  • Pour a spoon of the batter onto the baking tray and flatten with a palette knife or with the back of a spoon. Bake for 8-10 mins or until golden brown. Let it cool completely before lifting off the tray. Break into shards and serve with the sorbet.

 

Note:

*- Adjust the sugar according to the sweetness of plums.