Words and photos Laurie Newman
Getting back into healthy eating after Christmas is always hard work-but recipes like this make New Years resolutions not all that bad. The good news is that these brownies are packed full of goodness so there is 0% guilt involved with eating them. Well kind of! They’re gooey, nutty and super tasty. This recipe is also free from dairy and eggs making the recipe suitable for vegans and veggies. Who said healthy eating had to be boring?
50g Mixed fruit and nuts e.g. almonds, raisons and pumpkin seeds
2tbsp Sunflower oil
150g Self raising flour
159g Caster sugar
200g Vegan chocolate (Available from most health shops)
5 heaped tsp cocoa powder
230ml Soya milk or equivalent
1tbsp Flax seed or milled linseed
Optional- Vanilla sugar for dusting
- Preheat the oven to 180°/ gas 4.
- Grease a square baking tray with a little oil or line with baking parchment
- Break up the chocolate and place in a pyrex dish over a pan of simmering water. Ensuring that the dish does not touch the water.
- Meanwhile, sieve the flour, sugar, cocoa powder and flax seed together and stir well.
- Slowly pour in the soya milk, oil, water and the melted chocolate.
- Measure out the walnuts and mixed fruits and also throw these into the mix.
- Pour the prepared mixture into the baking tin.
- Finish by sprinkling a few pumpkin seeds over the top of the brownie and then place into the centre of the oven for 20-25 minutes.
- Remove from the oven and leave to cool for 5 minutes, cut into chunks and sprinkle with vanilla sugar.
- Enjoy with a cuppa or a hearty serving of ice cream!