Orange Olive Oil Muffins

orange olive oil muffins

Dates are an interesting ingredient that I’ve only come to appreciate later in life. I used to think that they were too sweet, but they taste wonderful when understood and used properly in a recipe.

The first thing I learned was that the varieties can be used interchangeably, with the two most common being Medjool and Deglet Noor. I had purchased Medjool in the past, but opted to try Deglet Noor as there are subtle differences between them. The Deglet Noor seemed lighter tasting with a honey quality, and less densely sweet, so I enjoyed the flavor. Another difference was their stickiness, so I made sure to blend them thoroughly before adding to a batter to avoid clumping.

An interesting thing I also discovered was that they weigh quite a bit less when they are older and drier. I would see in a recipe that one should soak dates if they are drier, so I measured out the weight of the dates and put them to soak in water. Surprisingly, they weighed about 10% more once fully soaked. So if you need to soak your dates for this recipe, then you should weigh them after and remove any if needed. And, feel free to use your favorite variety.

Until next time, happy baking!

Print Recipe

Orange Olive Oil Muffins

Course: Breakfast, Dessert

Cuisine: Vegan

Keyword: Baking, Dates, High Altitude, Muffin, Recipe

Servings: 18 muffins

Author: The Decadent Vegan Baker

Equipment

2 12-cup muffin tins

Ingredients

1 cup + 2 tablespoons soymilk
1 tablespoon apple cider vinegar
2 cups + 4 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
1 ¼ cups 200 grams pitted dates (soaked in water if too dry, then drained)
½ cup olive oil
⅔ cup maple syrup
⅔ cup dairy-free yogurt
2 tablespoons date-soaking water or extra soymilk
2 teaspoons grated orange zest

Instructions

Preheat the oven to 350F with a rack set in the middle of the oven. Use paper liners to line 18 cups of two 12-cup muffin pans.
Put the 1 cup + 2 tablespoons soymilk in a glass measuring cup and add the vinegar. Whisk to combine, then set aside at room temperature for at least 5 minutes to curdle.
Sift together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In a high-speed blender, add the drained dates, oil, maple syrup, yogurt, soaking water, and curdled milk. Blend until the dates are pulverized. (This will take several minutes). Add the orange zest and blend for 5 seconds to mix it in. Pour the liquid into a large bowl.
Add half of the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Add the remainder of the dry ingredients and stir again. Distribute the batter evenly among the lined muffin cups, filling the cups two-thirds full.
Bake for 28 to 30 minutes, rotating the muffin tins halfway through baking. (You may need to do this one muffin tin at a time for even baking.) The muffins are ready when a toothpick inserted into the center of a muffin comes out clean. Set the tins on wire racks for 5 minutes to allow the muffins to cool, then remove the muffins and place them on wire racks to cool completely.
Store in an airtight container on the counter for up to a week.

Notes

Adapted from Moist Date Cake by addictedtodates

Chocolatey Raspberry Muffins

Mar29

chocolatey raspberry muffins

Spring is officially here! It’s my favorite time of year as I watch the blossoms push their way through the ground. There aren’t many flowers yet where I live, except for the occasional tulip or daffodil. But I can dream.

Dreaming of flowers inspired today’s basket of blooms. Okay, they are chocolate muffins in flower paper liners but again, I can dream. If you are dreaming of chocolate accented with a burst of raspberries and the occasional melted chocolate chip, then this recipe will make you smile.

If you only have unsweetened yogurt and milk, as I did, you will need to add extra sugar. I did not and they were definitely not sweet. Muffins aren’t as sweet as other treats, but my first round of muffins needed help. It made me realize that yogurt and milk have plenty of added sweetness, and I forgot to compensate for that in my batter. So, I drizzled chocolate syrup over them which was a pretty decent save.

When I revisited the recipe I made sure my yogurt and milk were sweetened and even vanilla flavored. That was a better save.

Until next time, happy baking!

Print Recipe

Chocolatey Raspberry Muffins

Course: Snack

Cuisine: Vegan

Keyword: Baking, Chocolate, High Altitude, Muffin, Raspberry, Spring

Author: The Decadent Vegan Baker

Equipment

2 (12-cup) muffin pans

Ingredients

1 ¼ cups organic granulated sugar
½ cup vegetable oil
1 cup vanilla non-dairy yogurt
5 ounces vanilla dairy-free milk
1 tablespoon vanilla extract
2 cups all-purpose flour
⅓ cup dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon fine sea salt
½ cup vegan chocolate chips or a few more if you want
1 ½ to 2 cups about 230 grams frozen raspberries

Instructions

Preheat the oven to 350°F with a rack set in the middle of the oven. Line 22 cups of a two 12-cup muffin pans with paper liners.
Whisk together the sugar, oil, yogurt, milk, and vanilla in a medium bowl.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Stir in the chocolate chips.
Add the wet ingredients to the dry ingredients and stir until just evenly mixed. Gently fold in the raspberries. The batter will be somewhat thick. Divide the batter among the lined muffin cups filling the cups two-thirds full.
Bake for 22 to 24 minutes, rotating the muffin tins halfway through baking. The muffins are ready when a toothpick inserted into the center of a muffin comes out clean. (Be sure to avoid chocolate chips and raspberries.) Set the muffin tins on wire racks to allow the muffins to cool for 5 minutes, then remove the muffins and place them on a wire rack to cool completely.
Store in an airtight container in the refrigerator for up to 4 days.

Vanilla Spice Cake with Maple Glaze

Jan18

vanilla spice cake with maple glaze

After the sweets explosion that is the holidays, I abstained from goodies for some time. Okay, it was only a week but it felt like forever. Once sugar was allowed back into my life, I still didn’t want anything over-the-top. A vanilla cake seemed like the perfect solution.

The cake was baked in a Bundt pan because it is a high-altitude baker’s best friend (no sunken middle!). However, Bundt pans do require extra preparation. Be sure to get into the nooks and crannies or your cake may stick. See the photo for a (mostly) well-prepared pan. I did miss a few tiny spots, but the cake came out of the pan just fine.

greased and floured Bundt pan

To make the cake fitting for this chilly time of year, I chose warming spices that are reminiscent of a cup of hot chai tea. Instructions for a maple glaze is included. You can leave the glaze out if your sweet tooth isn’t ready yet, but it’s a nice addition for a bit of decadence.

Until next time, happy baking!

Print Recipe

Vanilla Spice Cake with Maple Glaze

After the sweets explosion that is the holidays, I abstained from goodies for some time. Okay, it was only a week but it felt like forever. Once sugar was allowed back into my life, I still didn’t want anything over-the-top. A vanilla cake seemed like the perfect solution.

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Cake, Chai Spice, Cinnamon, High Altitude, Recipe

Servings: 8 servings

Author: The Decadent Vegan Baker

Equipment

6-cup Bundt pan

Ingredients

shortening to prepare cake pan
all purpose flour to prepare cake pan

for the cake

½ cup + 4 tablespoons non-dairy milk see note
1 teaspoon apple cider vinegar
2 cups all purpose flour
¾ cup organic granulated sugar
¼ cup packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ cup vanilla non-dairy yogurt
¼ cup + 1 tablespoon canola oil
1 tablespoon vanilla extract

for the maple glaze

¾ cup powdered sugar
2 ½ tablespoons non-dairy milk plus extra if needed
¼ teaspoon maple extract
pinch fine sea salt

Instructions

Preheat oven to 350F. Grease and flour a 6-cup Bundt pan, making sure to get into every crevice. Set aside.
To make the cake, put the ½ cup + 4 tablespoons milk in a glass measuring cup and add the vinegar. Whisk to combine, then set aside at room temperature for at least 5 minutes to curdle.
Sift the flour, granulated sugar, brown sugar, baking powder, ½ teaspoon salt, cinnamon, ginger, cardamom, and cloves into a large bowl.
Whisk together the curdled milk, yogurt, oil, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients then stir with a rubber spatula until combined.
Pour the batter into the prepared pan. Hit the pan lightly on the counter to level the batter and remove air bubbles.
Bake for 40 to 45 minutes, or until a toothpick inserted into the middle of the cake comes away dry. Let the cake cool for 15 minutes in the pan set on a wire rack, then gently loosen the cake center and edges from the pan using a small spatula. Invert the pan onto a wire rack and let the cake cool for 20 minutes.
To unmold, pick up the rack with the pan on top and lightly tap both on the counter to loosen the cake. Remove the pan from atop the cake and place the cake on the rack to allow the cake to cool completely.
While the cake is cooling, make the maple glaze by sifting the powdered sugar into a medium bowl. Stir in the 2 ½ tablespoons milk, maple extract, and pinch of salt. Keep stirring until no dry sugar remains. If some dry sugar remains, then add a little more milk and stir until incorporated. The glaze should be smooth and glossy but not so thick that it won’t pour.
Once the cake is fully cooled, pour the glaze over the cake.

Notes

Of all non-dairy milks, soymilk curdles the best. You can use other milks, but they won’t appear lumpy.

Strawberry Tea Bread

Dec30

Strawberry Tea Bread

Just in time for Sunday brunch – I needed bread that would go great alongside eggs and mimosas. Strawberries are available everywhere so they were my first choice to flavor a bread. A short search of my files revealed a recipe for a vegan quick bread that incorporated these lovely berries.

For altitude I reduced sugar and baking soda. I added milk, although there was none, to help with dryness at altitude.To make it a little healthier, I took out some regular flour and put in whole wheat. The last change was substituting ginger for cinnamon, but that was merely to please my own taste buds. Add vegan cream cheese and fresh strawberries to a slice, and you’re set.

Strawberry Tea Bread adapted from Strawberry Quick Bread
1 1/4 cups sugar
2/3 cups canola oil
1 TBS arrowroot powder
1/4 cup unsweetened applesauce
1 TBS unsweetened non-dairy milk
1 1/2 cups mashed strawberries with their juice
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp lemon juice
1 tsp vanilla extract
3/4 tsp powdered ginger
1 cup whole wheat flour
2 cups all purpose flour
Preheat oven to 400F. Grease 3 cavities of a mini loaf pan. In a large bowl, mix sugar and oil. In a small bowl, combine arrowroot and applesauce, then add to large bowl and stir. Stir milk and strawberries with juice into sugar mixture. Add baking soda, baking powder, and lemon juice, and whisk to combine evenly, without lumps. Stir in vanilla and ginger. One cup at a time, add flours and stir to incorporate into a smooth batter.
Pour batter into prepared loaf pan. Bake for 30-33 minutes until tops turns golden brown. Remove to a wire rack and run a knife around the edges of each loaf. Allow loaves to cool for at least 10 minutes before turning them out to cool completely on a wire rack.

Until next time, happy baking!

Lavender Earl Grey Tea Bread

Dec30

It’s January so the celebration for National Hot Tea Month is in full swing. Although, if you ask me, we should have a hot tea season that would span several months. I love drinking hot tea, especially when it keeps me warm.

What goes well with a cup of hot tea? Tea bread, of course. And the perfect tea bread contains an infusion of tea to permeate the baked good.

To come up with a complementary treat for my cuppa, I found a recipe for a tea cake with Earl Grey tea in it. The classic Earl Grey is black tea flavored with orange-scented bergamot. A new twist has the addition of lavender buds which rounds out the tea nicely, so I knew I wanted to include the floral profile.

I first altered the recipe by including the lavender flowers. Next, I changed it from gluten free to using all purpose flour because that’s what I had on hand. Feel free to use a gluten free flour blend instead.

Then I reduced the recipe so it would make four small loaves that would bake better at high altitude. For altitude I also switched it up to include a combination of baking soda and baking powder. There was no need for vegan changes because the recipe was already vegan.

The resulting mini breads were moist and extremely flavorful, reminiscent of honey cakes. With a hint of lavender when warmed and depth from the maple syrup, they are fantastic alongside a robust tea as well as an herbal blend. I froze a few loaves so I can savor them this month, and also enjoy them on a future tea drinking day.

Lavender Earl Grey Tea Bread adapted from Earl Grey Tea Cake

1.5 cups boiling water
3.5 teaspoons Earl Grey loose leaf tea
1/2 teaspoon culinary lavender flowers
1/3 cup dried currants
3 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegetable oil
1 cup maple syrup
2 teaspoons vanilla extract

Grease the sections of a mini bread tin (mine makes four breads measuring 5 x 2.5” each) and set aside. Preheat oven to 350F.

Combine the water, Earl Grey tea, and lavender in a heat-proof container. Cover and steep for 5 minutes. Strain and discard the leaves. Add 1/2 cup of tea back to the container, saving the other 1 cup of tea for later. Place dried currants in the 1/2 cup of tea, cover, and set aside.

Sift the flour, baking powder, baking soda, and salt into a large bowl. Add the oil and maple syrup to a medium bowl and whisk together. Add the vanilla and 1 cup of tea to the oil-syrup mixture. Whisk until combined, then stir in the tea with the currants.

Add the liquid mixture to the ingredients in the dry bowl and stir until combined and no longer lumpy. Distribute the batter evenly into the sections of the tin. Bake for 34-38 minutes, or until a toothpick inserted into the middle of a bread comes away clean or with a few small crumbs.

Let the breads fully cool in the tin placed on a wire rack. Run a knife along the outside edges of each bread to loosen, then tip the loaves out.

Until next time, happy baking!

Chocolate Chip Banana Cake Pan Cake

Dec30

The very ripe bananas on my counter were calling my name. Although I do love my Chocolate Chip Banana Bread, I wanted something more decadent and more banana-y. A banana cake seemed appropriate. With plenty of mashed bananas in an easy cake pan form, the recipe I found sounded perfect. I just had to make it vegan and high altitude friendly.

To veganize it, I used whipped aquafaba instead of eggs. I also traded butter with Earth Balance Original Buttery Spread. (Note: I did not use the sticks because I wanted the lighter texture of the spread.) To help counter the affects at altitude I added more liquid and flour. However, vegan banana baked goods can be heavy so I added apple cider vinegar and a smidgen of baking powder to boost the lift.

Chocolate Chip Banana Cake Pan Cake adapted from Banana–Chocolate Chip Snack Cake

1 tsp apple cider vinegar
1/2 cup non-dairy milk
1/3 cup aquafaba, cold (the liquid from canned chickpeas)
2 cups + 1 TBS all purpose flour
3/4 tsp salt
scant 1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup vegan buttery spread (see note above)
1 cup + 3 TBS vegan sugar
1 cup mashed bananas (2 to 3 bananas, very ripe)
1 tsp vanilla extract
1 cup vegan chocolate chips

Adjust an oven rack to the middle position and heat oven to 350F. Grease and flour an 8 x 8” baking pan. Stir apple cider vinegar into the non-dairy milk and set aside. Add aquafaba to a stand mixer fitted with the whisk attachment and whisk for 5 minutes. Place whipped aquafaba in a separate bowl, and replace the whisk attachment on the stand mixer with the paddle.

Whisk the flour, salt, baking soda, and baking powder together in bowl. Using stand mixer fitted with paddle, beat the buttery spread on medium-high speed for a minute. Add the sugar and beat for 2 more minutes. Fold in whipped aquafaba. Add bananas and vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Stir in half of the chocolate chips with a rubber spatula.

Transfer the batter to prepared pan and smooth top with the spatula. Sprinkle remaining chocolate chips evenly over top. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack. The cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days.

Until next time, happy baking!

Date Nut Bread a la The Ranch House

Dec30

I have wanted to bake the Date-Nut Bread from the Ranch House Restaurant in Ojai, CA ever since I first tasted it. At the time I didn’t even like dates, but this quick bread was pretty decadent. Sweet, moist, and great slathered in butter. The cookbook from that restaurant has been collecting dust on my shelf for many years, so it was finally time to conquer it.

The original recipe is neither vegan nor high-altitude and has a few quirky directions. It took me several tries to come up with a bread that not only tasted (and smelled) fantastic but also had the right texture. I did a few basic veganisms – oil for butter and tofu for egg. I added in some whole wheat flour to make it more healthy, while adapting for altitude by using regular baking powder instead of double-acting.

There is one step I didn’t change. It says to line the bread pan with brown paper. Just do it. I was using a non-stick pan so I thought I only needed a light oiling of the pan – it was a bad idea. The bread cooked perfectly except around the outside where it remained gooey and refused to release from the pan. I got smart on the third attempt and used lightly greased parchment paper. Some directions were written to be followed exactly.

Until next time, happy baking!

Print Recipe

Date Nut Bread

I have wanted to bake the Date-Nut Bread from the Ranch House Restaurant in Ojai, CA ever since I first tasted it. At the time I didn't even like dates, but this quick bread was pretty decadent. Sweet, moist, and great slathered in butter.

Course: Breakfast

Cuisine: Vegan

Keyword: Baking, Dates, High Altitude, Nuts, Quick Bread, Recipe

Servings: 8

Author: The Decadent Vegan Baker

Equipment

Mini Loaf Pan
Stand Mixer

Ingredients

5 ounces chopped pitted dates
3/4 cup boiling water
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup blended silken tofu
1 1/4 cups organic sugar
2 1/2 tablespoons vegetable oil
1/4 cup almond milk
1 teaspoon vanilla extract
1 cup chopped walnuts

Instructions

Heat oven to 350F. Prepare a mini loaf pan by cutting parchment paper to fit three of the four sections. Lightly brush the pieces of paper with shortening and insert the paper into each of the three sections. The fourth section will not be used.
Put dates in a bowl and pour boiling water over them. Let sit for 10 minutes. Meanwhile, sift together the flours, baking soda, baking powder and salt. Combine the tofu and sugar in the bowl of a stand mixer. Add the dates with their water, oil, milk and vanilla and beat again. Blend in the flour mixture in two batches. Add in the walnuts and mix well.
Divide the batter between the three prepared sections of the loaf pan. Bake for 33-35 minutes, or until the tops rise up and crack a little. Remove loaves from pan and place on a rack to cool.

Notes

Adapted from Vegetarian Gourmet Cookery by Alan Hooker

Festive Holiday Cookies roundup

Dec14

These cookies are sure to impress at a holiday gathering or have them oohing over a gift tin.

Ginger Maple Shortbread -- vegan and gluten-free

Check out this recipe

cranberry orange shortbread - gluten free option

Cranberry Orange Shortbread with Hibiscus Glaze + gluten-free option

Check out this recipe

Spritz Style Butter Cookies

Check out this recipe

Amazing Vegan Chocolate Chip Cookies

Check out this recipe

Apricot Pistachio Bark with Tahini Swirl

Check out this recipe

Vegan Baklava Cheesecake Minis

Nov23

vegan baklava cheesecake minis

With many holiday parties coming up (such as Thanksgiving in the U.S.), it’s good to have a go-to recipe that is simple to make and easily feeds a small crowd. Sure, you can bring cookies, but that’s what everyone else does. For me, I like these bite-sized cheesecakes that will stand out at a buffet or when passed around the dinner table.
On my hunt for a mini-sized dessert I found a full-sized cheesecake in a phyllo crust. Then I realized that it would work just as well in little phyllo shells. And, it would be faster to make. Plus the mini shells are adorable.
I was sold on the recipe but it wasn’t vegan. With a few simple swaps, like vegan versions of all of the dairy items, it was just about ready to go. A quick glance at my cupboard revealed I had a product called Vegan Honey which was perfect. If you don’t have this, then agave syrup is fine, too.
Until next time, happy baking!

Print Recipe

Vegan Baklava Cheesecake Minis

Course: Dessert

Cuisine: Vegan

Keyword: Baking, cheesecake, Cinnamon, cream cheese, Phyllo, pistachio, Recipe

Servings: 45 phyllo cups

Author: The Decadent Vegan Baker

Equipment

large baking pan
Stand Mixer

Ingredients

for the phyllo shells

3 boxes mini phyllo shells (45 shells total)
⅛ teaspoon cinnamon
1 teaspoon organic granulated sugar
1 tablespoon finely chopped walnuts toasted

for the filling

⅔ cup plant-based cream
2 8-ounce packages cream cheese
⅓ cup vegan honey or agave syrup
⅓ cup vegan greek-style yogurt plain
1 teaspoon vanilla paste
3 tablespoons organic powdered sugar sifted
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves

for the topping

⅛ cup shelled pistachios finely chopped

Instructions

Preheat the oven to 350F and line a large baking pan with parchment paper.
To make the phyllo shells, remove the mini shells from their wrappings and defrost if necessary.
Stir together the ⅛ teaspoon cinnamon, granulated sugar, and walnuts in a small bowl. Place the empty shells on the prepared baking pan and spoon the cinnamon-sugar mixture inside them. Bake for 3 to 5 minutes, then set the baking pan on a wire rack to cool while you make the filling.
Beat the cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form, then remove to a small bowl. Put the cream cheese in the empty stand mixer bowl and beat it until smooth. Add the honey, yogurt, and vanilla paste and beat until combined. Add the powdered sugar, cinnamon, and cloves and beat until smooth. Add the whipped cream and gently stir with a rubber spatula until incorporated.
Place the filling in a pastry bag fitted with a large star tip, then pipe the filling into the cooled shells. Sprinkle the pistachios over each shell.
Refrigerate the cheesecakes for 1 to 2 hours to firm up.

Notes

Adapted from a recipe at rodellekitchen.com

Vegan Brookie – where brownies meet chocolate chip pan cookies

Oct26

vegan brookie

Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.

First I examined the flour. Cassava flour seemed like an interesting alternative flour in that it is grain-free, gluten-free, vegan, and allergen-free. I found a recipe that made brookies with almond flour, another alternate in the baking world, and I looked into almond flour to see how the two differed so I could tweak the recipe. You would have thought I should take it slow, never having tried the recipe or cassava flour. No, I jumped right in. I should have known better.

The first attempt was an absolute failure. But I had done my scientific research! I found out that cassava flour should easily replace all-purpose flour, but almond flour was more grainy and oily. So I made adjustments, but didn’t listen to my instincts. It was too dry. As in Sahara Desert dry.

For the second attempt I turned to my Chewy Vegan Brownies. The layers weren’t to be chewy, so I dialed back on that aspect. The new brookies were less dry and tasted better yet they were somewhat rubbery. It was time to delve further into my own past bakes.

My Brown Butter Blondies had good texture and baked well, so I used them as a modified template. Next I adjusted for the starchiness of the cassava flour. A little of this and a dab of that and I achieved a measure of success. The next, and final round, had a little more of this and a bigger dab of that to create a tasty vegan brookie that was also gluten-free.

The lesson here — to say no to gluten-free vegans? No, definitely not. What I really learned was that I am allowed to try, and try, and try again. Also, that I should listen to that inner voice and start experiments with something simple, like a cookie.

Until next time, happy baking!

Print Recipe

Vegan Brookie - where brownies meet chocolate chip pan cookies

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Bar Cookies, Blondies, Brownies, Chocolate, Gluten Free, High Altitude, Recipe

Servings: 8 people

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan

Ingredients

for the chocolate chip cookie layer:

3/4 cup cassava flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed organic light brown sugar
3/4 teaspoon vanilla extract
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
5 tablespoons vegan chocolate chips

for the brownie layer:

3/4 cup cassava flour
1/4 cup dutch process cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup organic sugar
1/2 teaspoon vanilla extract
1/8 cup + 1 tablespoon maple syrup
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
1 tablespoons vegan mini chocolate chips

Instructions

Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper with a bit of extra paper on two opposite sides. (This helps to remove the baked brookies from the pan). Set aside.

For the cookie layer:

Sift the cassava flour, baking powder, baking soda, salt, and brown sugar together into a medium bowl. Add the vanilla, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the chocolate chips and stir until incorporated. Set aside.

For the brownie layer:

Sift the cassava flour, cocoa powder, baking powder, baking soda, salt, and sugar together into a medium bowl. Add the vanilla, maple syrup, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the mini chocolate chips and stir until incorporated.

To assemble the brookie:

Dump the brownie batter into the prepared pan and smooth the top with a spatula. Dump the cookie batter over the brownie batter and smooth the top with a spatula. Bake for 26 to 28 minutes, until the top is golden brown and the brookie is starting to pull away from the sides of the pan. Place the pan on a wire rack for 10 minutes to cool, then lift the brookies out of the pan by the excess parchment paper and place them on a wire rack. Let the brookies cool completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.