[donotprint] Last weekend I was on a bit of a baking mission…
1 fail and two successes, none of which I’ve shared yet though you did get a little heads up that these brownies were coming your way in this weeks What I Ate Wednesday post!
The last brownies I posted were of the raw variety and I was being encouraged quite strongly by my younger body building brother to make another batch…they went down pretty well! To get his praise for a creation means so much more than anyone else’s. He has a particularly sweet tooth despite living of a diet made up predominantly of chicken and egg’s and they more than satisfied his cravings with the subsequent blood sugar rush!
I do have another raw creation on the cards for this afternoon, but I decided to try and make use of silken tofu in a sweet recipe. I only discovered silken tofu a couple of weeks ago. I’m not sure why I hadn’t tried it before, it just never really caught my attention and I only ever really associated with vegan cheesecake. Since having discovered it I’ve made a couple of delicious savoury recipes (one of which will be coming your way tomorrow!). I’ve very quickly become a massive fan.
The success of these brownies also had a lot to do with my instant love affair! Chocolate Hazelnut Brownies! I left out a few for my brother to try without telling him there was tofu in the ingredient list as he has a bit of an aversion…it’s still not a widely sought after ingredient here in Ireland. People on the whole tend to assume that it’s just a bland substance for vegans and vegetarians and steer well clear of it otherwise. Man they are so wrong! The versatility of tofu, particularly silken tofu, is amazing! You’d never know it was in these brownies, yet its inclusion gives them a little more staying power, and ensures their rich, moist, dense and fudge like.
Having been recently sent some samples from Truvia in the UK I was also keen to test it out in something other than my herbal tea when I get a longing for a little extra hit of sweetness. It’s three times as sweet as sugar, calorie free and one of my favourite natural sweeteners made from the Stevia Leaf! There is actually a baking variety available but I whizzed up the spoonable Truvia they had sent me on and it worked a treat! I’ve put in the alternative substitutions in the recipe for the brownie in case you don’t have Truvia available to you.
I’d usually go with walnuts in brownies, force of habit, but the hazelnuts were amazing. I’d forgotten how good of a combination it is!
My brother gave them the two thumbs up, so much so I’ve inspired him to do a bit of baking of his own…he’ll eat these, I’m not quite sure he’ll be purchasing tofu himself to make them but I’ve created a brownie craving like no other so he’s on a mission to create an alternative protein brownie of his own.
Have you ever used silken tofu? What’s your favourite recipe? – link me! [/donotprint]
Protein Chocolate Hazelnut Brownies
Servings – 9 Large Brownies
Preparation Time – 5 minutes
Cooking Time – 20 – 25 minutes
- 1.5 cups (180g) wholegrain spelt flour
- 1/2 tsp baking powder
- 1/2 cup (55g) Dutch unprocessed cocoa powder
- 3/4 cup (150g) unrefined cane sugar or 1/4 cup Truvia
- 200g (7oz) firm silken tofu
- 1 tsp vanilla extract
- 1 cup (250ml) almond milk
- 1/2 cup roughly chopped peeled and toasted hazelnuts
- Preheat oven to 180C (350F).
- Blend together silken tofu, milk, vanilla and Truvia or sugar using a stick/hand blender.
- Mix together baking powder, flour and cocoa powder.
- Add wet to dry and stir well to combine before folding in hazelnuts until evenly distributed.
- Place mixture in an 8*8 inch tray, non stick or lined with baking parchment and bake in the preheated oven for 20-25 minutes. I baked mine for 22 minutes and they were perfect. They will be more fudgy if you cook them for 20, a little more cake like at 25!
- Allow to cool for at least 10 minutes before slicing in to nine generously sized square brownies.