http___www.travellingoven.com_easyrecipe-print_1168-1__1.xml
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A single serving brownie, ready in 10 minutes?? The perfect antidote to a random chocolate craving?? YES indeed it is. As with my single serving deep-dish cookie recipe, this one is SO easy and bloody delicious. The method is simple: warm the coconut oil and syrup in the baking dish you’re going to use by popping it into the oven for 1 few minutes. Next, mix in the remaining ingredients (flour, cocoa powder, baking powder, salt) to make a dough and press in a healthy handful of chocolate chips. Bake for 5-6 minutes and there you have it! A simple, single-serve chocolate brownie which just happens to be vegan. Healthy(ish) Single-Serve Brownie (vegan) Ingredients - 1 tsp coconut oil or neutral oil (or butter – obvs butter isn't vegan, but it does the job for non-vegans) - 1 tbsp maple syrup, golden syrup, agave syrup or honey (the honey- again, isn't strictly vegan) - pinch of baking powder - pinch of salt - 4 tsp whole wheat flour , (or all purpose, or white whole wheat) - 1 tbsp cocoa powder - ~1 tbsp chocolate chips or chopped chocolate , (I go for 70% upwards) Instructions - Put the first 2 ingredients into a ramekin/any small oven proof dish thing. Put onto a baking tray and then into an oven which is preheating to 350B°F (180B°C), for 1 minute just so the coconut oil melts.1 tsp coconut oil or neutral oil, 1 tbsp maple syrup, golden syrup, agave syrup or honey - Remove from the oven and stir in the baking powder and salt, then the flour and cocoa (it's easier if your ramekin/dish has high edges. If it's too hard to mix, just pour the contents into a small bowl, mix and smooth into the ramekin/dish).pinch of baking powder, pinch of salt, 4 tsp whole wheat flour, 1 tbsp cocoa powder - Smooth the dough in the dish and scatter over the chocolate chips, pressing them in slightly. Bake for 5-6 minutes, until it has risen slightly, and is still pretty soft in the centre (you really don’t want to over-bake it; under-baked is waay better than over-baked in this case). Eat while still warm.~1 tbsp chocolate chips or chopped chocolate Notes – replace the coconut oil with 2 tsp of almond butter (or another nut butter) – replace the flour with 1 tbsp of ground almonds
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Cokoladni tart s tijestom od zobenih pahuljica i kokosovog ulja (vegan) - SASTOJCI - ZA TIJESTO: - 1 salica zobenih pahuljica - 1 salica pirovog brasna (ili drugog po izboru) - ⅓ salice kokosovog ulja, otopljenog - ¼ salice agavinog sirupa - 2 zlice sirovog kakao praha - ½ zlicice cimeta - prstohvat soli - Napomena: 1 salica = 250 ml. Ovo su kolicine za kalup promjera 22 cm, ako koristite veci npr 28 cm, svakako povecajte kolicine. - ZA NADJEV: - 1 salica sirovog kakao praha - ¾ salice vruce vode - 1 salica (200 g) tamne cokolade, otopljene - ½ salice agavinog sirupa - ⅔ salice kokosovog ulja, otopljenog - 2 zlicice vanilin ekstrakta - prstovat soli - cvijet soli za posipanje - PRIPREMA - Za tijesto: - Zagrijte pecnicu na 175 C. Nauljite kalup s malo kokosovog ulja. - Stavite zobene pahuljice, brasno, kokosovo ulje, agavin sirup, kakao, cimet i sol u vas multipraktik i miksajte dok se svi sastojci dobro ne povezu. - Utisnite smjesu u kalup tako da pokriva dno i da su rubovi malo podignuti (tako da se stvori udubina u koju cete lijevati nadjev). Probusite vilicom na nekoliko mjesta. - Pecite 20-25 minuta dok ne dobije zlatno-smedju boju. Ostavite da se ohladi. - Za nadjev: - Dodajte kakao u ¾ salice vruce vode i umutite zlicom. - Ulijte u vas multipraktik/blender i dodajte otopljenu cokoladu, agavin sirup, otopljeno kokosovo ulje, vaniliju i sol. Miksajte dok ne dobijete gustu i glatku smjesu. - Ulijte cokoladni nadjev na peceno tijesto. Stavite u frizider dok se nadjev ne stisne, barem 2 sata ili preko noci. - Kad je tart ohladjen, posipajte cvijetom soli i posluzite. Dobar tek! - Napomena: Kad je tart ohladjen, kora (tijesto) ce biti malo tvrdja pa koristite ostar noz i najprije probijte vrskom noza, a zatim izrezite na zeljene porcije. Recipe by Travelling oven at http://www.travellingoven.com/2016/01/chocolate-tart-with-oat-coconut-oil-crust/