My grandmother and bestest aunt came today for a visit to our humble abode. Man-thing was kind enough to clean up and make tidy, and I kid you not the first thing out of my aunt’s mouth was that they were here for “inspection”! She cackled but she’s sly like that ;P Anyway, in anticipation of this visit I made two things to munch, except I’m only highlighting the one, since the other one is rather similar to the crustless pumpkin pie of CCK (with nuts and carrots and dates and…OK, not so similar, but in the general prison block of outrageously tasty treats that need to be kept away from me for my own safety). Anyhoo, with all the beetroot in our fridge I decided to woman-up and make use of them (STILL not done, two weeks after buying the smallest bag in the store! Sheesh) by transforming them into lovely, OOEY GOOEY brownies!!
I used the basis of the recipe from Baking Backwards, since I liked the idea of adding chia seeds and maca, and all that goodness, but there were mods to be had.
- I only used 1/3 cup of cocoa powder, since we were running low. This made Man-thing sad, which explains the later cosmetic mod atop (I liked it sans the chocolate topping, but that’s just me).
- Instead of the vegenaise (which sounds suspiciously like mayo, which I abhor) I subbed it for anoverflowing 1/2 cup of cannelini beans, for extra protein :p.
- The pear sauce was replaced with applesauce in equal measure, since we don’t really get pear sauce here (if at all) though I would *love* some!
- I subbed the GF flours for 1/2 a cup of rye flour. I could probably have added more, but lessons learnt.
- For the water I used 1/2 a cup of leftover date water in which they had been soaking, not to waste that natural sweetness.
- I also added 3 tsp of prune puree, for kicks (I *adore* the stuff)
This brownie came out so squishy and fudgy that after baking for half an hour I actually plonked it back in for another 15 minutes, just to get it to firm up some more. I figure that maybe 1/4 cup more flour would have stabilized the baking time, but the fudginess? Nothing, absolutely nothing wrong with that! It’s not uberly sweet on its own (again, my style), which is why I made a quick date-cashew spread/frosting to go atop:
- 1/4 cup dates, soaked in hot water
- 1/4 cup cashews, also soaked for well beforehand
- some splashes of milk
- 1 tsp vanilla essence
- pinch of salt
– I blitzed the mixture well and good in the milling machine, then also in the blender this morning before spreading it atop the cooled and slightly firmed up brownies. It tasted just like caramel! I finally get this whole “salted caramel” thing – people aren’t joking! :D:D:D
I didn’t want to interject with blah blah when you can clear see the squishy, fudgy innards of beautiful brownie – sure, you can taste there’s something beet-y going on (that extra splash of cocoa will come in handy – I’ve gone out and bought 500g!), but it’s a happy little treat for yer mouth, and the melted dark chocolate discs drizzled atop are there to satisfy the South African palette, which is lost without the anchor of chocolate. 😀
Anyway, I love those women very much and dearly so. They were great female influences of me, especially my aunt, who was (and is) something of a surrogate mother. Everytime I need to discuss something that’s troubling me or just want to share good news she’s one of the first that I call, because I know she gets the context. And my grandmother is so sweet and loves everyone and want them to be as happy as possible. With people like this around, you can’t help but feel the world is all the brighter and better for it. And on that note, we’re going out tonight with the in-laws (ugh, hate that distancing term!) and their old neighbours for a bite out. Can’t wait to socialize, just rather nervous if there will be healthy food for me to eat! Going out is no longer the wonderful stomach-stuffing of former years, since by the time I’m done modifying my meal via the poor waitron I feel like such scum. Oh well!