Quick & Easy Vegan Brownies

Who doesn’t like a little chocolate every now and then? This is my go-to brownie recipe… quick, delicious, chocolatey (plus dairy-free and egg-free!) I love the simplicity of this recipe. It makes a perfect sized batch to make for home or to take to an party! Plus since I’m gluten-free, I’ve also made this recipe with chickpea flour (besan) and it turned out equally well 🙂

4 Tblsp vegan margarine (I like Earth Balance)
1/2 cup sugar
1/2 cup cold water
1 tsp vanilla extract
1 cup all-purpose flour (or GF flour such as chickpea flour)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 cup chocolate chips (reg or mini)
1 tsp powdered sugar (for top)hcv_brownies-1

Preheat over to 350 degrees.

In mixing bowl, add flour, cocoa powder and baking powder and stir until well combined.
In a small saucepan, melt margarine.
Remove from heat and stir in sugar, water and vanilla.
Add wet mixture to dry mixture and stir until combined.
Stir in chocolate chips.

 

Spray 9″x9″ baking pan with cooking spray.hcv_brownies-1-1
Pour batter into pan.
Bake 16-18 min.

 

 

Cool completely in pan on wire rack.
Dust with powdered sugar (using strainer)hcv_brownies-1-2

 

 

 

 

Hope you enjoy these guilt-free treats!

hcv_brownies-1-3

“Raw” No-bake Brownie Bites

I love making these little “raw”, no-bake brownie bites and keeping them in the fridge for a quick, healthy snack! They’re not overly sweet and are gluten-free, not to mention guilt-free! I’ve made this recipe many times, and it’s very versatile… I’ve tried many variations and they are always yummy! Soaking the nuts first softens them and also makes them healthier by re-activating the enzymes in them. If you don’t have time to soak the nuts, you can also boil them for 10 min. After you make the dough, you can get creative with the toppings! (In this batch, I used almond/cashew nut combo and chopped, salted almonds as a topping!)

1 cup unsalted nuts (almonds,cashews,walnuts or combo), soaked for a few hours
2 Tblsp coconut oil/peanut butter/sunflower butter (any creamy-type component)
2 Tbslp unsweetened cocoa powder (or cacao powder)
2 Tblsp coconut flour (you can usually find this in the health aisle of the supermarket)
3 Tblsp agave nectar or maple syrup
1/4 tsp sea salt

Toppings (optional):
Some examples are salted chopped nuts/peanuts, shredded coconut, chopped dried fruit and coarse sea salt

HCV_RawBrownieBites - 1

Drain and rinse nuts and add to bowl of food processor.
Grind nuts for about a minute on high setting.
Add rest of ingredients, except for agave nectar or maple syrup.
Continue to process for a few minutes until ingredients are well-mixed (should be fine crumbles at this point).
Through feeder tube, add agave nectar or maple syrup until dough becomes a ball.

HCV_RawBrownieBites - 1 (2)

Line loaf pan with waxed paper.
Press dough in even layer in loaf pan.
Press in any toppings at this point.
Freeze for at least an hour.

 

Remove from loaf pan and peel off waxed paper.
Place slab on cutting board and cut into small bite-size squares.HCV_RawBrownieBites - 1 (3)
Place in container with tight lid and store in refrigerator.
(These will keep a week or two in the fridge)

 

 

Enjoy these guilt-free treats!

HCV_RawBrownieBites - 1 (1)

Strawberry-Rhubarb Crumble

Let me first say that my goal when making a dessert is to try to make something delicious that’s relatively healthy, and doesn’t contain a lot of unhealthy fat and sugar. I think this satisfies that criteria!

Every spring, I look forward to getting rhubarb in my CSA shares because I love to make strawberry-rhubarb crumble with it! The tartness of the rhubarb and sweetness of the strawberries balance each other and are a perfect match. I only add a little sugar to the fruit filling because I like the tartness of the rhubarb. Plus the crumbled topping has some brown sugar in it as well. You can adjust the sweetness level to your liking! (This dish can also easily be made gluten-free. I use Bob’s Red Mill brand for GF rolled oats and 1-for-1 GF flour)
P.S. This dessert can be made with any combo of fruit… I’ve made it with apples, pears, peaches, blueberries, etc. It’s best to use whatever fruit is in season!

HCV_StrawberryRhubarbCrumble - 1

Filling:
2 cups rhubarb, peeled and diced small
2 cups strawberries, washed and sliced
1 Tblsp sugar
1 Tblsp flour

 

Crumble topping:
1 cup rolled oats
1/2 cup flourHCV_StrawberryRhubarbCrumble - 1 (7)
1/3 cup brown sugar
1 tsp cinnamon
3 Tblsp vegan margarine, melted

 

 

Preheat oven to 375 degrees
Spray 8″x8″ or 9″x9″ pan with cooking sprayHCV_StrawberryRhubarbCrumble - 1 (8)

 

Toss rhubarb and strawberries with sugar and flour in a mixing bowl and set aside.

To make crumble topping, mix rolled oats, flour, brown sugar and cinnamon. Stir in melted margarine gently until well-combined.

HCV_StrawberryRhubarbCrumble - 1 (5)

Place fruit mixture in bottom of pan.
Place crumble topping evenly over the top of the fruit.
Bake for 35 min (plus a few min under the broiler to brown top)

 

 

Serve warm or cold!
It’s delicious on its own or with some dairy-free vanilla ice cream!

HCV_StrawberryRhubarbCrumble - 1 (6)

Banana Oat “Cookies”

I was going to refrain from calling these cookies since they don’t contain any flour, butter or sugar. What they do contain however, are good carbs, fiber and vitamins! Plus they are sweet and delicious, and great for a quick snack or breakfast! (Note: For convenience, I buy a package of single-serving natural applesauce and use one serving for each batch of these)

HCV_ - 1
2 ripe bananas
1/3 cup apple sauce
2 cups rolled oats (reg or gluten-free)
1/4 cup almond or soy milk
1-2 Tblsp peanut butter

1/2 cup raisins (or choc chips or 1/4 cup of each)
1 tsp vanilla extract
1 tsp cinnamon

Preheat oven to 350.
Mash bananas with fork.HCV_ - 1 (2)
Add appleasauce, almond milk and vanilla.
Stir in peanut butter until smooth.
Add rolled oats and cinnamon, and stir.
Stir in raisins and/or choc chips.

Make small mounds on cookie sheet (use cooking spray or parchment first)
Bake approx 17 minutes. Cool on racks. (Makes 24-28)

Enjoy! These are a guiltless treat!