Grain Free Chocolate Zucchini Brownies

The school holidays are the perfect time to get in the kitchen with the kids and get creative. And we all know how hungry the kids are during the holidays!

These chocolate brownies have been a hit in our house this weekend.

Slightly tweaked recipe from previous brownies and it has taken a bit of trial and error – but that’s what baking is all about for me. I love experimenting with flavours and recipes.

Ingredients

1 cup cacao powder

1 cup almond meal

½ tsp salt

2 tsp baking powder

½ cup coconut oil

½ packed cup grated zucchini

1 ¼ cup almond milk

1 tbsp apple cider vinegar

100gm vegan dark chocolate chopped.

Method

Preheat oven to 180degreesC. Line a 20cm square tin.

Add ACV to almond milk and set aside. Mix all dry ingredients in a large bowl.

Add remaining ingredients to the buttermilk bowl and stir. Pour into the dry mix and combine. Stir through the chopped chocolate.

Bake for 40mins. The cake should be slightly sticky.

I like to bake this in the evening as it sets well overnight.

Icing is optional. I used 2 tablespoons coconut oil, 3 tablespoons cacao, 1 tablespoon of maples syrup. Melt the oil and mix through the ingredients.  Spread onto the brownie once it has completely cooled and set.

Enjoy!

The BEST Banana Bread

Because who doesn’t love a piece of plant based moist choc chip banana bread smothered in peanut butter?

This banana bread tweaked from my original banana bread recipe as I need to cater for a vegan.

And, not too high in sugar so in my opinion you can have your cake and eat it too!

And, while I don’t necessarily agree with some food alternatives, this one seems to tick the boxes.

I like to serve this with a dollop of dark roasted crunchy peanut butter.

Recipe is super easy

2 large ripe bananas

¼ cup maple syrup

½ cup peanut butter

½ cup coconut milk

½ tsp vanilla

Mash bananas and mix all wet ingredients in (except the ACV)

Then

½ tsp baking powder

½ tsp baking soda

1 tsp ACV (apple cider vinegar)

Combine baking powder, baking soda and ACV and ex[pect a little bit of magic (fizzing), then mix into the wet ingredients.

½ cup vegan choc chips

1 cup SR flower

1 cup buckwheat flour

Stir through the choc chips and flours.

Bake in a lined loaf tin for about an hour at 160c