Chocolate Vary Cake - A versatile brownie recipe

author:Susannah White
Snack
60Mins
10people
Chocolate Vary Cake - A versatile brownie recipe
Description
Like many across the world at the moment, our family hasn't been able to get any fresh fruit or vegetables for over a week.  We had only one banana left - which is an issue because we usually eat about 60 bananas between us every week.

I usually use bananas as a base for baking but today adapted this recipe to include sweet potatoes in place of bananas.  I really think this recipe is very versatile and could be adapted in so many ways.  
Ingredients
  • 2-3 bananas or equivalent in sweet potatoes (baked).  I think you could also substitute various other veg including cooked beetroot or possibly even courgette or carrot.  Alternatively you could try cooked apple or pear.
  • 130g flour (we used gluten free self-raising flour but I reckon you could get away with using almost any - except perhaps chickpea/gram, which would be strongly flavoured)
  • 150g ground almonds (use any ground nuts or seeds except peanut, due to their strong flavour)
  • 150g coconut palm sugar (or 'normal' sugar - maybe others, but not sure.  I think soaked dates would be a bit heavy but might work)
  • 50g cacao or cocoa powder
  • Water added to get the right batter mixture - quite thick but not solid.  Amount will depend on your other ingredients
Directions
  1. Blend your fruit/cooked veg.
  2. Add the sugar/alternative
  3. Add the remaining ingredients and mix thoroughly
  4. Taste the mixture to make sure the sweetness level is acceptable to you
  5. Add water gradually until it seems like a thick cake mixture
  6. Bake at about 160C until the cake is dry on the top and springs back when pressed.  It will probably stay quite moist, like a brownie

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