The folks at Page Street Publishing have been releasing some great vegan cookbooks lately! One of their latest, Naturally Sweet Vegan Treats by Marisa Alvarsson is no exception.
I love baking and all things dessert related, but there are many times where I want a treat that is not too sweet or too heavy. Plus my husband has discovered a wheat sensitivity, so I am navigating my way around a gluten-free kitchen. Naturally Sweet Vegan Treats is perfect for us! There are many gluten-free recipes, and many that have a gluten-free option, plus they are all sweetened with natural ingredients.
They were fudgy and delicious! I have booked marked so many recipes to try in this book, and can't wait to try several of them during the holidays.
Here is the recipe for the Veggie Patch Brownies!
Check back over the next few days, and I will be adding the recipes for Gingerbread Cookies, Pumpkin Spice Pancakes, and Roasted Peach & Banana Pancakes.
Veggie Patch Brownies
Oil-free with nut- and gluten-free options | Makes 12–16 brownies
"Delightfully fudgy and chocolaty, these brownies pack a stealthy and surprising veggie punch. I admit that I don’t ordinarily sneak vegetables into dishes, but if there’s an opportunity to bake something that’s not only delicious but also a little more wholesome, why not take it? These brownies are lovely just as they are, and veggie fussy children and adults are highly unlikely to spot the inclusion of vegetables let alone the absence of dairy and eggs. What’s more, these brownies are definitely lighter on sugar than traditional ones. Please note that I use unsweetened cocoa powder in this recipe as opposed to raw cacao, as I personally prefer the way the flavors balance in this instance. Frosting is entirely optional, but I heartily recommend the Fudge Frosting (page 139) and Brownie Batter Fudge Butter (page 184), if you are keen!" ~ Marisa Alvarsson
- ½ cup (100 g) sweet potato purée
- ½ cup (75 g) grated zucchini, excess liquid squeezed out
- 1 cup (240 ml) almond milk or oat milk
- ⅓ cup (50 g) coconut sugar
- 8 pitted medjool dates, soaked in boiled water for 10 minutes
- 1½ tsp (8 ml) pure vanilla extract
- ¾ cup (100 g) organic whole wheat pastry flour
- ¾ cup (75 g) pure unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
- ½ cup (60 g) chopped walnuts
- ¼ cup (37 g) chopped dark chocolate, optional (but recommended)
cake pan with parchment paper.
Blitz the sweet potato, zucchini, milk, sugar, drained dates and vanilla
together in a food processor or blender until the mix is a smooth, soup-
like consistency. Tip this mixture into a large mixing bowl. Sift in the
flour, cocoa powder, baking powder and salt. Gently fold to combine.
Add the walnuts and chocolate (if using). Fold in, but do not overmix.
Pour the brownie batter into the lined pan and smooth over the surface
with a silicone spatula or the back of a large metal spoon. Place on the
center rack of the oven and bake for 20 to 25 minutes.
Allow to cool completely before frosting, if desired. Slice into squares
Recipe Notes: To make these brownies nut-free, use oat milk and omit
the walnuts. If frosting the brownies, choose a nut-free frosting option
such as the Love Yummies frosting (page 119).
To make the brownies gluten-free, use a gluten-free all-purpose flour and
(Disclaimer: I received a complimentary copy of the book. I was not paid to write this post, and all the opinions are truly my own.)