Comforting Lentil Soup
March 2, 2021
Beetroot gnocchi
March 6, 2021blondies with walnuts, coconut and chocolate
What you need:
7 tbsp/100 g vegan butter or coconut oil, melted (measure when it's still solid)
1 flax egg (1 tbsp ground flax seeds + 2 tbsp water)
6 tbsp light brown sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp baking powder
1 cup all-purpose flour
1/2 cup oat flour
1/2 cup walnuts, chopped
80 g dark chocolate, chopped
1/4 cup coconut flakes
1 flax egg (1 tbsp ground flax seeds + 2 tbsp water)
6 tbsp light brown sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp baking powder
1 cup all-purpose flour
1/2 cup oat flour
1/2 cup walnuts, chopped
80 g dark chocolate, chopped
1/4 cup coconut flakes
method:
1. Preheat your oven to 175°C/ 350°F with the fan on.
2. Cream together vegan butter/coconut oil with sugar.
3. Add flax egg, vanilla and almond extract, mix until well incorporated.
4. Add dry ingredients (all-purpose flour, oat flour, baking soda and salt) into wet ingredients in small increments. Do not overmix the dough.
5. Fold in half of the walnuts and chocolate into the dough.
6. Let the dough rest in the fridge for 10 minutes or in the freezer for 5 minutes.
7. Press dough into a parchment paper lined baking dish and top with coconut flakes, remaining chocolate and walnuts.
8. Bake for 25 minutes and let it cool for at least 10 minutes before removing it from the baking dish so it can set.
Bon Appétit!
2. Cream together vegan butter/coconut oil with sugar.
3. Add flax egg, vanilla and almond extract, mix until well incorporated.
4. Add dry ingredients (all-purpose flour, oat flour, baking soda and salt) into wet ingredients in small increments. Do not overmix the dough.
5. Fold in half of the walnuts and chocolate into the dough.
6. Let the dough rest in the fridge for 10 minutes or in the freezer for 5 minutes.
7. Press dough into a parchment paper lined baking dish and top with coconut flakes, remaining chocolate and walnuts.
8. Bake for 25 minutes and let it cool for at least 10 minutes before removing it from the baking dish so it can set.
Bon Appétit!
blondies with walnuts, coconut and chocolate
What you need:
7 tbsp/100 g vegan butter or coconut oil, melted (measure when it's still solid)
1 flax egg (1 tbsp ground flax seeds + 2 tbsp water)
6 tbsp light brown sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp baking powder
1 cup all-purpose flour
1/2 cup oat flour
1/2 cup walnuts, chopped
80 g dark chocolate, chopped
1/4 cup coconut flakes
1 flax egg (1 tbsp ground flax seeds + 2 tbsp water)
6 tbsp light brown sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp baking powder
1 cup all-purpose flour
1/2 cup oat flour
1/2 cup walnuts, chopped
80 g dark chocolate, chopped
1/4 cup coconut flakes
method:
1. Preheat your oven to 175°C/ 350°F with the fan on.
2. Cream together vegan butter/coconut oil with sugar.
3. Add flax egg, vanilla and almond extract, mix until well incorporated.
4. Add dry ingredients (all-purpose flour, oat flour, baking soda and salt) into wet ingredients in small increments. Do not overmix the dough.
5. Fold in half of the walnuts and chocolate into the dough.
6. Let the dough rest in the fridge for 10 minutes or in the freezer for 5 minutes.
6. Press dough into a parchment paper lined baking dish and top with coconut flakes, remaining chocolate and walnuts.
7. Bake for 25 minutes and let it cool for at least 10 minutes before removing it from the baking dish so it can set.
Bon Appétit!
2. Cream together vegan butter/coconut oil with sugar.
3. Add flax egg, vanilla and almond extract, mix until well incorporated.
4. Add dry ingredients (all-purpose flour, oat flour, baking soda and salt) into wet ingredients in small increments. Do not overmix the dough.
5. Fold in half of the walnuts and chocolate into the dough.
6. Let the dough rest in the fridge for 10 minutes or in the freezer for 5 minutes.
6. Press dough into a parchment paper lined baking dish and top with coconut flakes, remaining chocolate and walnuts.
7. Bake for 25 minutes and let it cool for at least 10 minutes before removing it from the baking dish so it can set.
Bon Appétit!