November 21, 2020 / Lyn Jones / 0 Comments
Fudgy on the inside with a crisp exterior and full of… vegetables. Yeah you read that last sentence correctly. It’s main ingredient is zucchini and it’s good. The tahini makes the caramel taste like those chewy sesame bars. But you could easily skip that step and just make choc zucchini brownie.
Ingredients
1 cup finely grated zucchini (2 small ones are sweeter)
4 Tbs melted butter
4 Tbs melted coconut oil
1 large egg
1/2 cup coconut sugar (or granulated sugar of choice)
1 tsp vanilla extract
3/4 cup spelt flour (or flour of choice)
1/3 cup cacao or unsweetened cocoa powder
1 tsp BP
pinch salt
Tahini Caramel
1/4 cup coconut cream
2 Tbs tahini
1 Tbs +1 tsp Maple syrup
1 tsp vanilla extract
1/4 tsp salt
Preheat oven to 180 degrees celsius.
Combine zucchini, butter, oil, egg, sugar and vanilla extract and mix until well combined.
Sift together flour, BP & cacao then combine with wets: gently fold in until well combined.
Pour into a lined baking baking dish and spread out the edges.
Tahini Caramel: Combine all ingredients in the smallest pan you have and stir slowly over a low heat. Do this until ingredients have completely combined, then simmer until mixture has deepened in colour. Stir continuously it will only take a few minutes. Add half the salt. Remove from heat.
Drizzle caramel over the top of the brownie mix, use a knife to swirl into the brownie mixture slightly.
NOTES: I would rather add pecans on top instead of caramel. Also, looks like lots of fat
November 21, 2020 / Lyn Jones / 0 Comments
Chocolatey ‘nice’ cream (this just means frozen banana blended to a an ice-cream consistency), crunchy roasted hazelnuts and chewy sweet and salty sesame spiked caramel. Serves 2
Ingredients
2 Tbs maple syrup
1 Tbs tahini
1/2 tsp vanilla extract
1/4 tsp salt
2 frozen bananas (freeze in pieces not whole or in their skins)
2 Tbs cacao or cocoa powder
1/2 tsp vanilla extract
2 Tbs roasted almonds, roughly chopped
In a very small pot (1 cup capacity is excellent)* combine maple syrup with the first 1/2 tsp vanilla, salt & tahini. Bring to the boil, turn down heat & simmer gently until a golden colour is reached (a couple of minutes). Set aside to cool slightly – don’t allow to harden and stick to the pot!
In a food processor or high speed blender combine the banana & second 1/2 tsp vanilla.
Process until a smooth soft-serve consistence is reached. Add cacao, process until uniform in colour. Stir almonds through. Pour into freezer-safe container & smooth out to about 1-2 mm thickness. Drizzle tahini caramel sauce over the top and place in freezer for 15 minutes.
Remove, fold most of caramel sauce through, don’t worry about chunks, you want these.
Return to the freezer another 30 minutes, then stir/fold icecream again, mixing up the more and less frozen bits. Repeat this for 1-2 hours folding occasionally. The stirring will create a creamy texture. When you have reached a consistency that you’re happy with, spoon it into bowls and eat.
I like it to be frozen enough that you can make soft scoops of ice cream from it. This isn’t actually that time consuming though. You could eat it all soft-serve like and melty and it’d be ready in minutes. Or you can do the refreezing part and have a more luxurious ice cream-like consistency. Up to you!
* (note: if you don’t have one, double the quantities for the sauce and just store in the fridge otherwise temperature control will be very difficult)