Laughing Gorilla

Travel well on your quest to live true with Earth

Fudgy Brownies & PB Cookies










FUDGY BROWNIES


3/4 cup unbleached all-purpose flour
1/3 cup more unbleached flour
1/3 cup cocoa powder
1 tsp baking powder
3/4 cup + 1 tbsp unrefined sugar
1/3 cup ground vegan chocolate chips
1/2 tsp sea salt (a little generous)
1 tbsp arrowroot powder
1/4 cup + 2 tbsp plain soy milk or other non-dairy milk
3 tbsp pure maple syrup
1/3 cup canola oil
1 tsp pure vanilla extract


Preheat oven to 350° F (176° C). In a bowl, sift together the flours, cocoa powder and baking powder. Add the sugar, chocolate chips, and salt, and stir until well combined. In a separate bowl, combine the arrowroot with several tablespoons of the milk and other wet ingredients and stir until well combined. Add the wet mixture to the dry, and stir through for about ½ minute or so. Pour evenly into a lightly oiled 8×8 baking pan. Bake for 23-25 minutes, then remove from oven and let cool in pan, running a spatula around the outer edge to loosen. Once cooled cut into squares.


Makes 12 brownies.




Pick up a copy of Vive le Vegan! for your kitchen or to donate to your public library.




Laughing Gorilla’s tips: Always read a recipe from beginning to end before starting. This helps prevent mistakes. Use King Arthur all-purpose or white whole wheat flour. Unrefined sugar is also known as organic sugar. Don’t substitute imitation vanilla flavoring for the pure vanilla extract. If you don’t have arrowroot powder, just use cornstarch. Vanilla flavor soy milk works great.













PEANUT “BETTER” COOKIES


1 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp unrefined sugar
1/4 tsp sea salt
1/3 cup + 1-2 tbsp natural organic peanut butter
1/2 cup pure maple syrup
1/4 tsp blackstrap molasses
1 tsp pure vanilla extract
3 tbsp canola oil


Preheat oven to 350° F (176° C). In a bowl, sift in the flour, baking powder and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the 1/3 cup of peanut butter with the maple syrup, molasses, and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, stir through, and as it is coming together, stir in the remaining 1-2 tbsp of peanut butter (not completely; leave bits of peanut butter throughout the batter). Place large spoonfuls of the batter on a baking sheet lined with parchment paper, and press with the tines of a fork to flatten gently and give that classic peanut butter cookie look. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove them with a large spatula and transfer to a cooling rack.


Makes 8-10 medium-large cookies.




Laughing Gorilla’s tips: Add an extra 2 tablespoons of peanut butter throughout the batter for very decadent, peanut buttery cookies. Note that the total tablespoons of peanut butter should then be 3-4. Parchment paper isn’t necessary if you lightly oil the baking sheet. And don’t sweat it if you don’t have blackstrap molasses or a cooling rack.




SPECIAL THANKS to Dreena, for making it an endless adventure to celebrate healthy living every day.







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