the best lockdown vegan and g-f chocolate truffle brownies... & a big box of books

 

'They' say cooking's an art and baking's a science, don't they? Well, I'm definitely not the latter. So allow me a small boast. Not being a baker, then, (other than of bread), and eating very little sugar, I am especially astonished that I have made what might be the best chocolate brownies ever. Even TM, a confirmed dairy-eater, has volunteered that these vegan and gluten-free brownies might just be The Ones.

For I have, dear reader, started – finally – to compile the plant-based cookbook I've been yacking about for ages. It's slow, especially with just one good hand with which to type, but it is happening. As counterpoint to the tasty but (arguably) worthy wholefood savouries mainly based on what is in the garden when, I do in fact include some sweet things.

And who doesn't need a treat like brownies now and then, especially at times of COVID, election uncertainty, BREXIT (and in my case a fractured arm)? With my one good arm I managed to make these truffle brownies for TM's birthday last Monday. I defrosted some of our blackcurrants, and would highly recommend incorporating some tart berries.

These are delicious warm from the oven, and possibly even better out of the fridge the next day. Enjoy them.


MELT TOGETHER:

• 80 grams raw coconut oil
• 180 grams dark chocolate
• 1 tsp vanilla extract.

Grease and line a square tin (8" or 20cms) square tin. Preheat oven to 160º (fan).

MIX TOGETHER:

• 140 gms of rice flour, coconut flour or ground almonds (I usually use rice and almonds 50/50)
• 20 gms cocoa powder
• 180 gms unrefined dark brown sugar
• 1/2 – 1 tsp ground cardamom (optional)

STIR IN:

One or a combination of: 2 tbsps of fresh or frozen blackcurrants, 2 tbsps sour cherries, handful chopped walnuts, 1 tbsp chia seeds

ADD

to dry mix

• melted ingredients
• 240 mls almond milk (230 mls if using fresh or frozen berries)

and stir well to make a batter. Pour into the tin and tip to level the top. Bake for 25-30 minutes maximum (any longer and it will become cakey). It should still look a little liquid in the centre and be gooey. When coolish, mark into small squares (they're rich).



THE BOOK

Something I started to do before the broken-arm fiasco was a book-cull. This also involved much clearing and sorting of my 'garret' – at least, in theory. I got as far as putting about 120 books that I'm unlikely to read again in boxes for charity shops, and shuffling around the various boxes of my own books. Gulp. I have 100s.

Having recently come into the twentieth century with some podcasts, it occurs to me that I might begin to read the opening few pages of my various books and post them. Meantime, I'd like to mention this, my second and most recent novel, The Burning Ground, to you in case you'd like to support a struggling writer in the time of covid. The book's set on Dartmoor and in Brittany, places close to my heart. Here's the blurb:

Take two brothers. One secret. One woman, two lovers. Add in two deaths, and the trauma of foot and mouth on a small Dartmoor hill farm. Under such pressure other older secrets emerge, with devastating consequences.

‘I read this over two days and could hardly bear to put it down. Gripping narrative, beautifully written and with a depth of knowledge of so many things: landscape, environment, farming, archaeology, myth and human passion, yet none of it heavy handed or overpowering the plot.’ MTR

‘…the best book I’ve read in a very long time…‘ Dr HG

There’s a summary of it on the Guardian’s ‘readers’ best books of 2013′.

There are a number of reviews on Amazon. You can buy it direct from me by heading to the links to the right of this page, scrolling down, and choosing THE BURNING GROUND from the dropdown menu.

Oh and if you don't know of it yet I want to mention the newly-launched online ethical bookstore: https://uk.bookshop.org/

Well – What about enjoying a good brownie alongside a good book? (Double boast.)