Vegan chocolate brownies

If you love chocolate you will for sure love these vegan chocolate brownies. If you add the optional chocolate chips you will get more of a fudge brownie. Instead of walnuts you can use almonds or cashews. They will still taste decilious even if you make them nut free.

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Ingredients:

  • 2 1/2 cups of whole wheat all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 over ripe banana mashed well
  • ½ cup olive oil
  • 1 ½ cups water
  • 4 tsp apple cider vinegar
  • 1 cup walnuts
  • 1/2 cup chocolate chips (optional)

Blend the banana with all the wet ingredients in a food processor or blender until creamy. In a mixing bowl combine all the dry ingredients except the walnuts. Pour the wet into the dry ingredients and mix well. Add the walnuts and pour the batter into a greased pan. Bake in a preheated oven at 180 C for 20 minutes.

 

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Greek twisted pumpkin pie

Until I met my husband this was the only pumpkin pie I ever had. And I believed that this was the only reason that people need pumpkins for. For our first thanks giving dinner he said that it’s a tradition to make pumpkin pie for dessert. So I was really frustrated when I served my pie and he said this is not a pumpkin pie. Of course at the end he loved it! You can make this with store bought phyllo or you can make your own.

Greek pumpkin pie in the oven

For the phyllo

1 kg/2 pounds all purpose flour
1/2 cup olive oil
1 Tbsp apple cider vinegar
pinch of salt
1 tsp sugar
water (as much as needed so the dough will be soft but no sticky)

pumpkin pie out of the oven

For the filling

1 kg/2 pounds shredded fresh orange pumpkin
1 cup brown sugar
1 cup walnut pieces
1 cup raisins
1 tsp cinnamon
1/2 tsp ground cloves

powdered sugar and cinnamon for topping the pie

In a big mixing bowl you mix all the ingredients for the phyllo until you have a soft but not sticky dough. Cover the dough and you let it chil in the refrigerator for about 1 hour. In another mixing bowl mix all the ingredients for the filling and set aside. Separate the dough in about 14 equal pieces/ small balls. Dust the surface you will be making your phyllos with flour and use a rolling pin to roll each ball into a thin phyllo. With a fork cut each phyllo in half. In the center of the first cut phyllo you will be filling, place a generous amount of pumpkin filling, roll to cover and then twist the phyllo to make a “snail”. Look here, here and here to see what I am talking about because unfortunately I didn’t take any pictures while I was making the pie. That “snail” you made now place it in the center of a round greased baking pan. Continue by filling the other phyllos, but instead of making snails, roll them around that first snail you already placed in the baking pan. Brush the top phyllos with oil and bake in preheated oven at 180C/350F for about 40 minutes. Serve warm, topped with powdered sugar and cinnamon.

Vegan MoFo Day 15: tahini muffins

I made these muffins for my road trip to North Greece. I had to travel for 6 hours in the forking rain. It didn’t stop raining not even for 5 minutes. I am still very cranky for traveling in this kind of weather but I am now with my Peanut so at the same time I feel very very happy as I hadn’t seen him for over two months. Anyway, these muffins are delicious and I like enjoying them as a quick snack. The tahini, almonds and walnuts give these muffins an amazing nutty taste which I am sure you will enjoy as much as I do.

tahini muffins

Ingredients

1 1/2 cup all purposes flour
1 cup soft flour
4 tsp baking powder
1/3 cup tahini
1/4 cup olive oil
1 cup brown sugar
1 cup fresh squizzed orange juice
1/4 cup brandy
1 tsp cinnamon
1/2 cup crushed almonds
1/3 cup crushed walnuts

Preheat the oven at 180C/350F. In a mixing bowl place the tahini, oil and sugar and mix with a hand mixer until sugar dissolves.  Add the orange juice, brandy and cinnamon and keep mixing. Place the flour and baking powder in a big mixing bowl, make a hole in the middle and add the wet ingredients. Add the nuts and mix gently with a fork. Do not overmix.  Fill muffin liners up to 2/3 with the muffin mixture and bake for 30 minutes or until golden. Enjoy!