EGGLESS VEGAN ORANGE CHOCOLATE NUT BROWNIES 

 

Chocolate and Oranges in a brownie is the most addictive dessert to Indulge, These are Vegan and Eggless as well! I love this combination and I keep using it always in my bakes!

Vegan why?

Because I love trying out baking Eggless and vegan, it’s like an adventure to me! But, to tell you the truth, being born in a vegetarian house hold we never had eggs. That’s the reason I try to bake eggless, when venturing into eggless baking I wanted to try if I could make it vegan!

I was not planning on baking these, when my thinking was loud  that I am thinking of baking something, immediately kids called out from upstairs Brownies please...., Kids..? Uhh.,  don't get confused they are teenage children, anytime every time they love brownies especially my twins.
My eldest doesn't care for chocolates (Just like me!), can you believe? I have completely stopped eating chocolates from past 2 months.  I never used to eat chocolates before, coming here I had kind of got addicted to it, and I was eating chocolates everyday like a tablet! Now I have come back to my normal phase, (senses I mean!)  my only favourite chocolate was snickers, yeah you know why ! Because I love nuts, I love to eat anything with nuts from chocolates, cakes  to Ice creams but everything in limits though.

 

The days are getting shorter, and its becoming colder, weather keeps changing all the time, sometimes I think cold is much better than rain,  the worst part is the daylight, it doesn't seem to wait for me at all.  Baking becomes an obsession especially in winter.

Here comes my recipe, a quick brownie which is eggless and delicious.

EGGLESS ORANGE CHOCOLATE NUT BROWNIES
Recipe : Jayasri

Prep time : 20 minutes

Bake time: 30 minutes

In an other bowl take all the wet Ingredients and mix them well enough to this add the dry ingredients blend them all well together do not over mix.

Scrape this on to the prepared pan smooth it  and spread some nuts on top of it and bake it in the middle rack of the oven, until the skewer comes out clean for around 20 to 25 minutes.

The post Eggless Vegan Orange Chocolate Nut Brownies appeared first on My Veg Fare.

I think this is the month of Dutch specialties  Yes, I will be posting an other one, which I baked but I haven't posted.  Already this post is 1 day late, This is a very delicious cake I baked,  so say our customers (@home!!), and they recommend my cake to our friends as well, My kids have been praising me so much, they just loved the coconut in it.., If your coconut maniac like me you will just love this, I myself couldn't resist eating it.

EGGLESS AND VEGAN DANISH CREAM CAKE - DROMMEKAGE FRA BROVST
Recipe source : Diana's Desserts

INGREDIENTS:

FOR THE TOPPING 
100 grms dessicated coconut
225 grms of brown sugar
1/4 cup powdered oats
1 tbsp coconut oil

METHOD:
Preheat Gas Mark 4 / 180 C**
Grease a baking 8 - 9'' square or round tin with parchment paper and keep it ready.
Take all the dry Ingredients in a large bowl both the flours, baking powder and baking soda, sieve them all well together and keep aside.
.In an other bowl take coconut milk, vanilla essence, oil, Apple cider and coconut sugar, beat them all until well combined.
Immediately start adding the dry Ingredients in little quantities, until all of them is incorporated completely.
Pour this batter into the tin and bake for 20 - 25 minutes ***, until well baked or a tooth pick inserted comes out clean.
Meanwhile when it is baking make the topping and keep it ready.
Once the cake is ready remove it from the oven, leave the oven to 200 degree / Gas mark 5.
Spread the topping on top of the baked cake, put it back into the oven and bake it for an other 10 minutes, Remove it from the oven cut it into squares and serve it.

This total is not exactly a Danish cream cake, I have changed to my liking as this was a  challenge, we have made it Eggless according to the challenge.  To make it more healthier I have used Barley flour.  If you want the real Danish cream cake, check the link above and make this wonderful cake.  You will definitely love it.

VARIATION AND NOTES:
*I have used Barley flour for healthy baking you can just substitute with plain flour which might have a superb  texture and won't
** I baked this in Gas mark 3, as always I say my oven gets too hot and burns loads of my baking!!
*** As I baked it in lower Gas mark, I had to bake it for around 30-35 minutes.

VERDICT:
The cake was bit chewy, but very delicious, If you love coconut, this is the cake for you, My kids really loved it so much, I had never seen my children eating dessert immediately after food, they ate promptly and recommended to my friends too...
something new and something you should know...
I have used coconut palm sugar, which is not too sweet, it  was quite expensive, I started searching about this product and I have come to know much about it, I will do a post about this soon.., After that you can decide do you want to use it or not, I thought I could recommend it  to people with diabetes, even though it has low GI Index, it is high in fructose, as Googling I found out that sugar is sugar, and use it less is good.  This has a Caramalized taste, It is not too sweet, so your cake will not be too sweet, you can substitute ordinary sugar, brown sugar, caster sugar etc.., It is golden brown in colour and is unprocessed.

Sending this also to Anu's Healthy Recipe Substitution event
and Bake fest #16 of Vardhini's hosted by surabhi of My cook book

The post Eggless & Vegan Danish Cream Cake - Drommekage fra Brovst appeared first on My Veg Fare.

EGGLESS MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS

adapted from Bon Appe'tit with minimal changes

INGREDIENTS:
2 tbsp Hot water
1/2 tbsp Instant espresso powder
1/4 Cup butter milk
1/4 Cup vegetable Oil
1/2 tsp Vanilla extract
1/2 Cup All Purpose flour
1/4 + 2 tbsp Barley flour
1/4 Cup packed Golden Brown Sugar
1/4 Cup Agave Nectar
1 and 1/2 tbsp Unsweetned cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp salt
100 gms Milk Chocolate Chips
100 gms coarsely chopped pecans toasted

Preheat oven to 375 degrees/Gas Mark 6.
Line 6 Muffin cups with Paper Liners
Sieve both the flours with Cocoa powder, Baking powder, baking soda and salt in a bowl.
Stir 2 tbsp of hot water and expresso powder in a medium bowl until the powder dissolves.
In a large bowl add buttermilk, oil, Sugar, Agave Nectar and vanilla, whisk  well until well blended.
In parts incorporate the flour into the Liquid mixture until well combined, Mix in chocolate chips and pecans.
Divide the batter equally among the prepared muffin cases.

I baked my muffins 15 minutes in Gas Mark 6 then reduced it to Gas Mark 5, they got baked within 20 minutes.Bake Until the tester or tooth pick inserted into center of muffins comes out clean.
Transfer muffins to rack and cool.

My Verdict: Here I have Halved the recipe.  So, if you want to make 12 Muffins just double the recipe and I would say if you are baking it Eggless then I would suggest you to add 1 tbsp of Flaxseed powder with 3 tbsp of very warm water and allow it to rest for 5 to 10 minutes and then blend them with other Liquid ingredients.
Even if you are baking 6 Muffins use 1/2 tbsp of Flaxseed powder, it gives a moist texture to the muffins and helps in replacing the fat content in the baking process, as the muffins were not too moist, they were soft though.

If you are planning to bake it in Vegan Version you can substitute buttermilk with soya milk and Cocoa powder with Carob powder and vegan Chocolate chips
These muffins are not too sweet if you have a sweet tooth, substitute Agave Nectar with Sugar, they are perfect for Breakfast with Tea or as an evening snack with Tea or coffee.
If you want to make it with Eggs then for the above recipe just add 1 Large Egg, you will get your Mocha Muffins perfectly, If doubled add 2 Large eggs!!

See you next week with an other muffin recipe....., check out her blog for the MM team members and their Lovely Muffins. Thanks Anu for these beautiful muffins which my family enjoyed.

I am send this to vardhini's Bake fest and co-hosted by Anusha's Tomato blues

The post Eggless Mocha Muffins with Chocolate Chips and Pecans appeared first on My Veg Fare.