OK, I am aware that this blog is slowly becoming a sweet tooth’s Mecca with all these dessert recipes. But this one was way too good not to include. Maybe because I finally cracked the brownie texture – gone is the crumble mess of before, when a strong draught would cause my vegan brownie to disintegrate!
As mentioned before vegan cooking is gaining popularity for both health and ethical reasons. Vegan recipes avoid animal products, so are perfect for meat, egg, dairy allergies, can help increase your consumption of plant-based items into your diet and may help reduce overall acidity created from what we eat. I believe everyone should learn to cook vegan. It’s a simple skill that is no weight to carry. Even if it is just because you ran out of eggs!
Today, I needed a sweet and had 5 figs in the fridge which were very quickly passing their prime! I was on a mission to baking something – anything!!
Hunting the web for some inspiration and as it’s the season, pumpkin everything kept coming up everywhere. Nothing with my fav figs! However, after a cuppa, my brain finally got into gear and bing – just substitute the pumpkin for figs! Totally out on a limb, fig chestnut chocolate brownie was born! I’ve now called it seasonal fruit brownie as you can substitute the fig for whatever fruit is in season in your region 🙂 Figs, pumpkin, red fruits, apple, banana! Before I get on with what you are here for, how to create this deliciousness, I want to credit Oh She Glows for giving my some inspiration with her recipe for pumpkin pecan brownies! I love this website and the recipes are amazing!!
- 1/4 cup chestnut flour
- 1/4 cup cacao
- 1/2 cup flour
- 1/4 coconut oil
- 3/4 raw cane sugar
- 1 tsp vanilla
- 5 over ripe figs
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/2 cup vegan milk such as oat or almond milk (Enough to made a fluid mixture but not runny)
Preheat your oven to 175°C
Cream together coconut oil and sugar
Add mashed figs and vanilla.
Sieve in all dry ingredients
Finally add in the milk and beat well.
Transfer to a brownie dish and bake for 35-40mins.
Once cooked let completely COOL and enjoy!
This recipe, with the figs and chestnut flour is full of fibre. Another fabulous use of coconut oil and if you replace raw cane sugar with coconut palm sugar, an extra source of minerals. I’m going to experiment with other flours other than wheat flour and see how it turns out. Then it’s also gluten-free.
Just a quick note on sugars. Not all are created equally, no matter how many times you hear of their health benefits! So this and next weeks mission is to research cane sugar alternatives! I’ll get back to you on this topic!
Try the recipe and let me know how you get on 🙂