Pumpkin brownies

 

Fall is already here! I’m a bit sad about it, but I try to see the positive aspects : Figs season, persimmons and chestnuts soon and, of course, PUMPKIN!
Yes, pumpkin is finally here! And I’m a really lucky girl, because my family often receives homegrown pumpkin that I have the pleasure to use 🙂
I puréed some of it and I’m ready to create lots of recipes with it 😉
The first one are those brownies which turned out yummy, but not as perfect as I wanted. Probably because of the oats that I didn’t blend enough… But feel free to use an other kind of flour in order to get a better texture!

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RECIPE

  • 1 cup pumpkin puree
  • ½ cup gooey dates (I personally use the Palmyra cooking from https://palmyradelights.ch/)
  • 1/4 cup plantbased milk
  • 1 tbsp coconut oil
  • 3 tbsps maple syrup
  • 1 tbsp grounded flax seeds + 3 tbsps water
  • 1 cup oat flour (blend your oats really well or use another kind of flour for the best result!)
  • 1/2 cup spelt flour or white flour
  • ½ cup cocoa powder
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips

Start by mixing the grounded flax seeds with the water to make a flax egg. Let it thicken.
Blend the pumpkin puree, the maple syrup, the dates and the milk together until it becomes a creamy and smooth mixture.
Put everything in a big mixing bowl and add the flax egg, the liquid coconut oil + all the dry ingredients little by little (not the chocolate chip). Stir until well until combined and finally add he chocolate chips to the batter.

Pour the mixture in a baking tray covered with parchment paper (make sure your brownies are not too thick or thin). Top with some more chocolate chips for yumminess and bake at 180c. for approx. 20min. or until a fork comes out clean.
Let cool and enjoy!

 

Chickpea blueberry and lemon blondies

You’re probably thinking that I’m obsessed with using chickpeas for baking?
Then yes, you’re right. I LOVE THEM!

Seriously though, they give such an incredible texture to your vegan treats without the need of using plenty of oil. Why wouldn’t you use them? 😉

So here is a new version of my chickpea blondies, but flavoured with lemon and blueberries for a more Summer touch 🙂

I had totally forgotten how good lemon was in sweet things! You’ll definitely see other yummy treats which include lemon this Summer!

 

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RECIPE

Date caramel :

  • 8 dates + ¼ cup milk

Blondies :

  • 1 1/2 cup chickpeas
  • ½ cup oats
  • ½ tbsp peanut butter
  • ½ tbsp shredded coconut
  • ¼ tsp vanilla extract
  • ½ tsp baking powder
  • Zest of one lemon
  • Juice of one lemon and water to make 1/3 cup
  • ½ cup blueberries tossed in flour

 

Preheat your oven at 180c. and cover a baking tray with parchment paper.

Start to make the date caramel by blending the required ingredients. Then, simply add all the other ingredients in your blender and process until really smooth!

Put the mixture in a mixing bowl and add the blueberries. Stir until heavenly mixed and spread in your baking tray.

Bake for 25-30 min., let cool and enjoy!
You can easily keep them in an airtight container in your fridge for 3-4 days or longer in your freezer

Chickpea blondies

I know this tittle can sound a bit scary for some of you, but trust me, BEANS ARE AMAZING FOR BAKING!

Seriously, they give such a wonderful texture and lots of extra nutrients to your sweet treats!

And you can’t taste them : my boyfriend didn’t even being a pure omnivore and usually liking super processed things, it’s a huge proof ahah 😉

If you think this recipe isn’t enough chocolatey for you with the white and dark chocolate chips, try my kidney beans brownies. Your chocolate cravings will be satisfied! 🙂

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RECIPE

Date caramel :

Blondies :

  • 1.5 cup chickpeas
  • ½ cup oats
  • 1/3 cup water (or plantbased milk)
  • 1 tbsp peanut butter
  • ¼ tsp vanilla extract
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ cup dark and white vegan chocolate chips

Preheat your oven at 180c. and cover a baking tray with parchment paper.

Start to make the date caramel by blending the required ingredients. Then, simply add all the other ingredients (except for the chocolate) in your blender and process until really smooth!

Put the mixture in a mixing bowl and add the chocolate chips. Stir until heavenly mixed and spread in your baking tray.

Bake for 25min., let cool and enjoy! 😉
You can easily keep them in an airtight container in your fridge for 3-4 days or longer in your freezer 🙂

 

Gluten-free and date sweetened brownies

I’m not used at all to bake gluten-free things. As I’m not intolerant and I’ve never felt bad after eating gluten. In fact, I don’t eat a lot of it at all, because I mostly consume grains that are naturally gluten-free and I love rice noodles! I have no reasons to avoid it in my sweet treats.

However, I know that some of you need or want to consume less gluten and I wanted to experiment! 😉

I was inspired by this trendy thing that sweet-potato brownies are and decided to make my own version of it!

They’re super healthy (except for the chocolate, but it really adds something amazing to those brownies, so don’t skip it please!) : Oil-free, date sweetened, full of fiber and nutrients…

The perfect vegan brownies? If you like gooey brownies, it can be, yes 😉

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RECIPE

  • Date caramel (10 dates + ¼ cup water)
  • 2 medium sweet potatoes
  • 3 tbsps cocoa powder
  • 2 tbsps ground almonds or hazelnuts
  • ½ cup rice flour
  • ¼ cup oat flour
  • 6 tbsps plantbased milk
  • ¼ cup dark chocolate chips
  • Pinch of salt

Steam the potatoes and mash them

Preheat your oven at 180c. and prepare a baking tray with parchment paper.

Mix the dates and the milk, add the potatoes and blend.

Put all the dry ingredients in a big mixing bowl, add the wet ones and stir until heavenly mixed. (Add a little bit more milk if needed)

Add the chocolate chips.

Transfer the mixture in the baking tray, top with some more chocolate chips and bake for approx. 25 min.

Let cool before cutting!

Kidney bean brownies

 

Who doesn’t love brownies?!

I mean, they’re so chocolatey ,soft and even more perfect, when a bit warmed and that the chocolate is melting everywhere…

Compared to the usual brownies which are full of cruelty, bad fats and sugar, those brownies are seriously amazing and way healthier for you (lots of proteins and fibers in them!), but you can’t really taste the healthy part in my opinion 😉

 

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RECIPE

  • Date caramel (= 10 gooey dates + 1/4 cup oatmilk or other plantbased milk + 1 tbsp water to thin)
  • 250 g. drained kidney beans (from a can or cooked yourself)
  • 3 tbsp cocoa powder
  • ½ cup oats
  • 1 ½ tbsp coconut oil
  • 2 tbsps oatmilk or other plantbased milk
  • ½ tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips

Make the caramel date by blending the dates and the oatmilk together. You can add some more water if needed.

Preheat your oven at 180c.

Then, put all the ingredients (except the chocolate chips) in your blender and pulse until a smooth consistency. Add the chocolate chips and pour the mixture in a baked tray covered with parchment paper and sprinkle some more chocolate chips on top 😉

Bake for 15-20min. and let cool before slicing! They’re even better the next day, served warm.