Chocolate Vary Cake - A versatile brownie recipe
DescriptionLike 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.
- 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
- Blend your fruit/cooked veg.
- Add the sugar/alternative
- Add the remaining ingredients and mix thoroughly
- Taste the mixture to make sure the sweetness level is acceptable to you
- Add water gradually until it seems like a thick cake mixture
- 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