Tag Archives: coconut oil

time for chocolate: the ultimate vegan brownies

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Since we no longer raise chickens (for now), I have been reluctant to purchase eggs from the grocery store, even organic ones. Instead I have been cutting back our egg consumption until we can keep laying hens again, which can beget some adjustments when it comes to baking.

I’ve tried a variety of vegan brownie recipes. Many times the texture turns out not agreeable (I can be picky about texture). Often the product ends up resembling chocolate cake. Brownies should NOT have a cake-like consistency. Finally, I found THE recipe (because we all need a great brownie recipe in our life). I’ve slightly adapted it from Joanna Vaught’s All-Time Very Best Vegan Brownie Recipe (and it is).

The Ultimate Vegan Brownies

  • 1 + 3/4 cup unbleached all purpose flour
  • 1/4 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/4 cup chocolate chips or chunks
  • 1/2 tsp salt
  • 1/4 cup boiling water
  • 2 tbsp ground flaxseed + 1/4 cup water
  • 1 + 1/2 cups raw cane sugar
  • 6  tbsp Earth Balance or coconut oil, melted
  • 1 tsp vanilla
  • 1 tbsp oil (I used light olive oil)
  • 1/2 cup chopped walnuts

: : Preheat oven to 350 degrees. Combine the flour and baking soda in a large bowl. In another bowl combine the ground flax seed and 1/4 cup water (NOT the hot water). In a third bowl combine the cocoa powder, chocolate chips/chunks, salt, and boiling water. Mix until the chocolate melts and makes a paste. Add the flax mixture, sugar, Earth Balance, vanilla, oil and combine. Add the wet mixture to the flour and baking soda and mix gently. Fold in the walnuts. Pour into a greased 8×8 pan and bake for approximately 40 minutes, or until the center is done. Remove from oven and cool. Enjoy!

I almost always forget to take pictures after I make a recipe. But it really doesn’t need a picture, it just needs to be tasted

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stovetop popcorn with coconut oil

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With two little ones and all our numerous projects and critters, what to make for supper may often be far from my mind. Many evenings arrive with hungry tummies and not enough time to prepare the dish I had planned. These occasions frequently result in my quick supper fix – stovetop popcorn with coconut oil and smoothies (one of Cora’s favorite meals).

stovetop popcorn with coconut oil

: : 3 tbsp coconut oil

: : 1/2 cup popcorn

: : 1/2 tsp salt

I use my 3 quart pot for popping the kernels. First, melt the coconut oil on low/medium heat. Then pour the popcorn into the pot and turn the heat up to high/medium high and sprinkle in about 1/2 teaspoon of Himalayan sea salt. Next, cover the pot with the lid and let pop until the noise begins to slow. Remove the pot from the heat and toss the popcorn into a large bowl. You may wish to add other toppings at this point. My husband likes to add nutritional yeast flakes to his popcorn.