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Vegan Brownies
ingredients
200 g dark chocolate, roughly chopped
5
g coee granules
10
g vanilla extract
80
g vegan margarine
125
g self raising our
70
g ground almonds
50
g cocoa powder
250
g golden caster sugar
2
g baking powder
60 ml desiccated coconut
Dish: 2 x large bowls,
1 x Pyrex
®
square dish
20 cm x 20 cm
Accessory: Enamel shelf
1. Grease and line a 20 cm square Pyrex
®
dish.
2. In a bowl, heat 120 g chocolate, coffee, vanilla extract and
margarine with 60 ml water on Medium Microwave for 1-2
minutes. Allow to cool slightly.
3. Preheat oven on Convection 170 °C.
4. Put the our, ground almonds, sugar, cocoa powder, golden caster
sugar, baking powder and dessicated coconut into a bowl. Stir to
remove any lumps. Using a hand whisk, mix the dry ingredients
into the melted chocolate mixture and beat until smooth and
glossy.
5. Cook on Convection 170 °C for 20 minutes on the enamel shelf
in the middle shelf position. Allow to cool in the tin completely,
refrigerate, then cut into squares.
Flapjack Crumble
ingredients
Serves 6
450
g plums, halved, stones removed
90 ml maple syrup
15 ml ground cinnamon
15 ml vanilla essence
300
g frozen mixed berries
100
g rolled oats
15 ml cornour
75
g wholemeal our
50
g aked almonds
75
g coconut oil
Dish: 1 x casserole dish,
1 x large bowl,
1 x Pyrex
®
shallow dish 20 x 20 cm
Accessory: Enamel shelf
1. Put the plums into a shallow Pyrex
®
dish, with 30 ml water, 45 ml
maple syrup, 15 ml cinnamon and 15 ml vanilla essence. Cover
and heat on High Microwave for 5 minutes, until tender. Add the
berries and cornour, mix well.
2. Preheat oven on Convection 180 °C. In a large bowl mix together
the remaining maple syrup, cinnamon and vanilla with the oats,
cornour, wholemeal our, aked almonds and coconut oil. Add
the mixed berries to the shallow dish.
3. Spoon crumble mixture over the top of the fruit and then bake
on Convection 180 °C on the enamel shelf in the middle shelf
position for 20 minutes.
Vegan
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