Vegan & Gluten Free Recipe: Chocolate Orange Brownie Bake

  

 It is orange season and this is a delicious way to use up excess fruit from your tree - a chocolate orange brownie that tastes like Jaffas. 

Preheat your oven to approximately 180 degrees C. 

Ingredients

- 3/4 cup melted butter - vegan alternative

-  3/4 cup brown sugar

- 1 cup white sugar

- 2 vegan eggs made with Orgran Egg Replacer 

- 1 tablespoon vanilla

- 2 tablespoons of orange zest (about 2 oranges)

- 3/4 cup cocoa powder

- 1/4 teaspoon salt

- 1 1/2 cups plain gluten free flour (we used I'm Free From brand from Coles Supermarket)

- 1 cup self raising gluten free flour

- 1/2 cup vegan chocolate chips (we used Sweet William brand)

- About 1/3 cup freshly squeezed orange juice

Method

- In a mixing bowl, combine the melted butter, eggs and vanilla. 

- Add the sugars and mix. 

- Then add the orange zest, followed by the sifted cocoa powder and mix.

-  Sift in the flours and mix in with the salt.

-  Mix the orange juice into the batter, then stir through the chocolate chips.

- Pour the batter into a lined baking tray (the batter should be approximately 2 to 3 cm thick).

-  Bake for 30 minutes then check the brownie. Bake for around 45 minutes for a drier (more cake like) brownie, test with a skewer until it comes out clean. If you prefer the brownie to be moist, check the batter until it has reached your desired consistency.

 

 

Vegan and Gluten Free Date Cupcakes

 

Ingredients:

- 1 cup of chopped dates

- 1 cup of lightly packed brown sugar

- 4 1/2 tablespoons of Nuttelex Baking Butter (or any dairy free butter of your choice) 

- 1 cup of boiling water

- 1 3/4 cups of gluten free self raising flour - we used Woolworths 'Free From Gluten' self raising flour

- 1 teaspoon of baking soda

- 2 teaspoons of vanilla essence

Method:

This mix will make between nine and twelve cakes depending on your chosen cake size. 

- Place dates and brown sugar in a bowl.

- Add the butter and boiling water and stir until the sugar is dissolved.

- Add the self raising flour and soda. Mix well. (Note: if you find it is a lumpy mix, the batter can be poured into a sieve and pushed through with a wooden spoon to remove any lumps. The dates will remain in the sieve after the batter has gone through, so remove those and place back into your bowl with the batter).

- Add vanilla essence and stir.

- Spoon the batter into your cupcake cases, filling each approximately three quarters full.

- Bake for 20 to 30 minutes or until they are browned on the top. Do a skewer test - insert a skewer into a cupcake and the skewer should come out 'clean', that is, without any wet batter attached to it.