Chocolate Brownie
Ingredients
- 4 chia “eggs” (4 tbsp chia seeds (preferably ground, but can use them whole)+ 180ml water, mixed and set aside until thickened)
- 1/2 cup vegan butter⠀
- 1 1/2 cup coconut sugar⠀
- 1 cup plant milk of choice
- 2 cup (250g) white spelt flour⠀
- 2 tsp baking powder⠀
- 1 cup cacao powder⠀
- 2 tsp pure vanilla extract⠀
- 1/2 tsp good-quality salt
- 1 tsp ground cinnamon⠀
- 3-4 beurré bosc pears, peeled, halved and cored. ⠀
- 2 tbsp vegan butter⠀
- 2 tbsp coconut sugar ⠀
Preparation
Preheat oven to 170c/340f⠀
Add the 2 tbsp vegan butter and 2 tbsp coconut sugar to a fry pan and brown over a low heat (be careful not to burn- cook until just fragrant)
Pour this caramel into the base of an 8 inch round cake tin, then place pears cut-down on top
Set aside
Add all the wet ingredients to a saucepan, and melt over a low heat, whisking throughout
Once melted, remove from heat and set aside
Sift dry ingredients into a large mixing bowl
Combine, then add the cooled wet ingredients
Mix to combine, then pour batter over pear base and smooth with a wet spoon
Bake for 30-35 mins, or until an inserted skewer is removed with only a few crumbs intact
Allow cake to cool for 10 mins in the tin, before carefully flipping onto a plate and serving immediately with ice cream or yoghurt
Note- this cake is best served warm, after baking