June 2021

Vegan brownies that don’t suck

Posted on June 6, 2021 at 12:41 pm in

A daring title, but I have cracked it. I can also make them keto friendly. Oh, and by the way? It’s gluten free, too!

  • 4 tablespoons ground flax
  • 1/2 cup / 120ml water
  • 1 tablespoon vanilla
  • 4oz / 112g cocoa butter
  • 1 cup / 200g allulose or similar keto friendly sugar
  • 1 cup / 220g brown sugar or keto friendly substitute
  • 1 and 1/3 cups / 125g almond flour
  • 2/3 teaspoon xanthan gum
  • 2/3 teaspoon psyllium husk powder
  • 85g cocoa powder
  • 1/2 teaspoon salt
  • 1 tsp baking powder
  • Blend the ground flax with the water and vanilla and set to one side.

    Cream the sugars with the cocoa butter. Add the flax and vanilla mix.

    Sift the remaining dry ingredients together. Slowly add the dry ingredients into the creamed ingredients until fully incorporated.

    Pour your batter into a well greased square baking pan, and only then start preheating your oven to 350F / 180C. By waiting till now to heat the oven you give the binder time to activate, which will contribute to the lift.

    Bake for 35 to 40 minutes, remove from oven, allow to cool for 10 minutes before turning out. Cut a slice and enjoy.

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    Pickled Eggs

    Posted on June 6, 2021 at 12:15 pm in

    Pickled eggs. Easy, right? Eggs, vinegar, how hard can it be?

    That’s a fair point. It’s pretty much that easy. But as always, there are some details that can help to know.

    Pickle brine ingredients for 12 large eggs.

  • 1 cup / 240ml water
  • 1 cup / 240ml vinegar
  • 1 tablespoon pickling spice
  • 1/4 teaspoon salt
  • Put all ingredients together in a saucepan. Bring to a boil, cut the heat, and let the brine steep overnight while your 12 hard boiled eggs are chilling out in the fridge.

    Next day, peel the eggs and place in a suitable container. Pour the brine over via sieve to remove the spices. Allow the eggs to steep in the brine for between 1 and 7 days. The longer they steep, the deeper into the egg the brine flavour will penetrate. Eat out of hand, chopped into a salad, or turn it into pickled egg salad.

    Simple, right? Hah! Hold on a minute. Which vinegar do you use?

    Unsurprisingly the vinegar you use directly affects the flavour. Here’s the ones I tested with:

    white vinegar: sharply tangy, the gold standard of vinegar, but no real flavour
    white wine vinegar: a touch more flavour than white vinegar, but not a lot more
    red wine vinegar: more flavour than either the above, also stains the eggs a fetching red
    malt vinegar: richer than red wine, stains the eggs a rather nice brown (NOTE: NOT GLUTEN FREE)
    balsamic vinegar: oh, so much going on here! Caramel flavours as well as staining the egg white an astonishing black! Also astonishing is what happens to the vinegar: it goes transparent as the eggs absorb almost all of the colour from the vinegar

    Over to you. What vinegar do you prefer?

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