Saturday, January 30, 2010

For all you brownie lovers out there, here's one for you vegan style!

Check out my new video and see how these brownies turned out.  The "Sweet P" stands for sweet potato!  A healthy kick and of course locally grown.  Instead of agave though, I used vegan organic sugar and an unbleached pastry flour.  In my video I am also making a white bean soup from some beans I overcooked in the pressure cooker.  Just improvising.  (By the way, t.v.p stands for textured vegetable protein.)  I’ve been a little under the weather lately but I’m back.  Hope everyone enjoys!
  "Sweet P" Brownies
5 tablespoons vegan butter
⅔ cup natural unsweetened cocoa powder
½ cup white spelt flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup agave
⅔ cup sweet-potato puree
1 egg equivalent for egg replacer
1½ teaspoons vanilla extract
¼ teaspoon instant coffee powder
½ cup choc chips
           View full recipe
1.Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
2.Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
3.Mix together agave and sweet-potato puree, then mix egg replacer according to directions and add to potatoes. Add mixture to flour. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
4.Add flour mixture to cocoa mixture and add extra chocolate chips. Stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.

Prep Time: 15 mins
Total Time: 34 mins
Yields: 12

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