where to buy
November 4, 2018
Hana, Nirvana Cakery
This recipe is another gluten free, vegan and nut free recipe from our collaboration series with Nirvana Cakery.
1 cup pumpkin puree (480ml)
1 cupbrown rice flour (140g )
1/2 cup buckwheat flour (70g)
1/4 cup arrowroot (30g)
1/3 cup rapadura sugar (50g)
1tsp baking powder
1tsp bicarbonate of soda
pinch of sea salt
2tbsp ground flaxseed + 6tbsp water
1/3 cup olive oil (80ml)
1/4 cup maple syrup (60ml)
2tsp apple cider vinegar
2tbsp plus more if needed rice milk
100g Amore di Mona bulk chocolate (2 cubes) or (3.5oz)
50g Amore di Mona bulk chocolate (1 cube) or (1.75 oz)
Preheat the oven to 180°C (160°C fan)
Line 9" x 9" baking dish with baking paper.
Mix 2tbsp of ground flaxseed with water and set aside to thicken.
Chop the chocolate and set aside.
In a large bowl whisk together brown rice flour, buckwheat flour, arrowroot, sugar, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.
In a small bowl whisk together flax eggs, olive oil, maple syrup and apple cider vinegar. Whisk in pumpkin puree.
Add the wet mix to the dry mix and mix until well combined. If the mix is too thick add 2tbsp of rice milk at a time. You want to achieve a moist muffin like consistency.
Gently fold in chopped chocolate.
Spoon the mixture into the prepared dish and smooth out the top.
Bake for about 30 minutes or until a cocktail stick comes out clean. Try not to over bake them so they don't get too dry.
Remove from the oven once ready and leave to cool down before removing from the tin.
Gently melt the chocolate in a double boiler or microwave and drizzle over the bars.
Cut into 9 bars.
Creamy Orange Chocolate Tarts
December 24, 2019
Chocolate Gingerbread Mini Cakes
December 11, 2019
Wonderful Chocolate Beet Cake
November 8, 2019
Ice cream cake
vegan chocolate cookie