I was going to go on a long winding story with my ongoing experiments with cauliflower pizza base (as in, it is essential to the dough). I am much to excited to faff about that when I could be sharing the monster I just made, not an hour ago, in this beastly hot weather.
Ganked originally from Heather Nauta over at Healthy Vegan Recipes. I had planned to make this anyhow for this week, but a day or so ago pal Anja with the divine fig tree (the fruits of which have been in recent treats and tastes) came by and handed me a beautiful jar of homemade fig jam, complete with fancy wax seal on top. So lovely! I got all jittery when I saw it, but that may be because the sugar was calling to me.
Ahem, getting ahead of my own structured self again! Anyhow, I followed Heather’s recipe to the letter, except for the part where it asks you to add in cranberries, raisins, etc. I went for a goji berri, linseed & pumpkin seed combo. Not too sure if more nuts un-healthifies it all, but lah and rah!
Before you add the cocoa or carob (the latter cried out to me!) the above is pretty much what you’ll be looking for in your mixture. I am not shamefaced to say that I licked my spatula clean (after having helped my poor rattlling food processor along). That mixture alone is tasty enough for… well..everything. I had visions of pies, stoic muffins filled with surprise blobs of this wondressness…
To the *brim* of my food processor, no less! And what a batch this makes! I had foolishly prepared my medium pan (as in, it’s too small to slide into the oven by itself like a big boy, and consequently spend at least 5 minutes spreading the mixture with my spatula, trying to make sure it wasn’t going to overflow. Also, shiny.
Anyhow, after letting it feel the intensity in the oven for 30 minutes at 200 C, I took it out, poked some holes in it and spread the fig jam fro Anja quite evenly and THINLY across the entire brownie. Still uber healthy? mmmeeeeh just eat it! Figs are a great source of stuff, so it can’t be bad for you :p But seriously, this thin layer is the only true sugar kick of the lot, since the dates you use for natural sweetness in the brownie base are very subtle and natural. Yes indeed.
I couldn’t resist- I know it’s all dark and mysterious but just look at that gooeyness. I may have jumped the gun and cut the brownies before they were completely cooled, but it’s quite late so tough. They were sooo warm and soft and moist…I may have to go downstairs again soon, for science.
The slight bitterness the last time I made these is now offset by the fig jam, but not ridiculously so- it is quiet and zen on the tongue…until the teeth join the action and then your mind switches over to OMONOMONOM land (seriously, I spoke those words aloud to myself, muffled betwixt my bewitching concoction.
MOAR! Then bed. Goodnight! 😀