Sundays with – Baking without an oven

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Disclaimer – I am by no means a baker. This is by no means a recipe blog. But I do enjoy cooking, baking and well, eating on my weekends. Hi5 if you feel the same.

So over the week, in the midst of researching for an upcoming event, I conveniently stumbled upon a number of cooking blogs which I have fallen head over heels in love with; lady and pups, and vegansandra

The thing about cooking – I find this highly relaxing. Yoga, spin, ballet; while these activities leave me feeling good and rids the day’s tension and stress. Cooking simply makes the world turn a brighter shade of gray, leaves me with feeling that though this world may have its downs, there is at least 1 thing that will never fail – Good food. (Thank God!)

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So this a brownie, that doesn’t require an oven. It doesn’t have milk, nor eggs, nor butter, nor flour. Well it uses gluten-free pancake mix, carrots and a whole lot of chocolate! (Unbelievable right?!)

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While I am no baking meister, this recipe was loosely based on Vegan Sarah’s Carrot and Peanut Butter Brownie recipe. Here’s what you need:

Brownie (Used a 7.7 by 3.4 inch bake tin)
50 grams of Gluten-free pancake mix
2 tbsp cocoa powder (I suggest you use a high grade cocoa powder)
2.5 tbsp brown sugar
150 grams of grated raw carrots (this is about 2 medium sized carrrots)
50 grams dairy free baking chocolate (melted)
50ml water
25ml grapeseed oil (you can use sunflower oil)
1.5 tbsp peanut butter (I used Skippy’s 25% Less fat creamy PB)

Add in all the dry ingredients into a bowl, and incorporate the carrots. This is followed by the addition of the peanut butter, oil, water and melted chocolate.
The batter (surprisingly) looks no different from regular brownie batter. Mix well.

Since this does not require an oven, pop the mixture into the microwave for 2.5 minutes, stopping at 1 min and 2 min mark each to give the mixture a stir. You will notice that parts of the mixture will have cooked. This is fine.

After the final 30 seconds, remove from microwave. Stir again, and dump it into a baking tray.

Pop this into a toaster oven to finish off. High heat for 20 minutes, checking on it after 10 minutes just to make sure nothing is burning.

Once that’s done, leave it to cool and its time for the glaze.

Glaze (Or rather, a spread)
50 grams dairy free baking chocolate
1 tbsp peanut butter

Melt this in a microwave, spread over brownies.

You can be playful with this glaze. Choose to use a hazelnut spread, or maybe even leave the peanut butter out and just melt some chocolate, and tossing coconut shavings on top. Whatever you feel like doing for the day.

While these taste amazing and incredibly moist when fresh, pop them in the fridge overnight to get them a tad bit more firm and decadent.

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There you go, gluten free and vegetarian safe brownies WITHOUT an oven! Yes, these are for real.

“She doesn’t want to fight. She’d rather write poetry, make brownies, drink herbal tea and watch the clouds roll by. None of the dragons she knows breathes fire, so she doesn’t either,” – Christina Day

Let’s watch the clouds roll by.

T.

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