Introduction: Vegan Cranberry Carob Fudge Brownies!
Today, I made these tasty vegan cranberry carob brownies. They are so simple to make yet so pleasurable too. Make them now & enjoy every bite of them! :)
Recipe: For 14 to 16 smaller brownies
** The dry ingredients:
1/2 cup organic white flour
1/2 cup organic white spelt flour
1 cup powdered coconut sugar + 1 tablespoon
1/8 teaspoon baking powder
1 teaspoon baking soda
1 cup of fresh frozen cranberries, each berry chopped into 2 / (I used fresh cranberry bags, that I froze in my freezer & didn’t defrost the cranberries )
2/4 cup carob powder 1
/2 teaspoon ground cinnamon
** The wet ingredients:
1/2 cup water
1/2 cup sunflower oil
1/2 teaspoon vanilla extract
Step 1: Preheat Your Oven
1. Preheat your oven to 175° C ( 350 F ) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.
In a large bowl, add spelt & white flour, sugar, carob powder, baking powder, cinnamon & baking soda. Add chopped cranberries. Mix everything well with a spoon.
In another bowl, add vegetable oil, vanilla extract & water. Whisk away. Then, pour the wet ingredients to the dry ones & mix with a large spoon until just joined. Pour the mix into a non-stick baking pan or a square baking pan that has been lined with baking paper, size 20 cm x 21 cm, depth: 5 cm. Spread the mix evenly out. Bake in the preheated oven for about 25 minutes or until the centers are set or the tops aren’t shiny anymore. Take out of the oven & let the brownies cool in the pan for another 15 minutes before slicing. Leave them rest for another 10 minutes before enjoying some of them. Enjoy every bite of them! This is greatly paired with a good organic not so sweet cranberry tea! ;)
You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2013/01/28/vegan-cranberry-carob-brownies/
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