Crownies: Giant Cookie/Brownies (Vegan and Gluten-free)

Good morning my little turtles !

As some of you might know, I love brownies and cookies (I love anything with chocolate in general). Since I turned vegan, I am lucky that in the big city there are many vegan bakeries offering delicious brownies and cookies when I am too lazy to bake myself 🙂 I will write a post about these places soon.

This weekend, the sad weather made me feel like staying home, and I was craving for brownies and cookies at the same time (with very little motivation to travel to my favourite vegan bakery). Best I could do is baking, but which one: brownies or cookies? Hard decision. So I make both. In one recipe. Yes yes! A giant cookies slash brownies which I decided to call “Crownies”.

It is soft and gooey like brownies and chewy like a cookie, with a bit of crunch on the edge and on the top, and of course super chocolaty!!

Say hello and welcome to the “Crownies”, a vegan (egg-fee and dairy-free) and gluten-free creation!!

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Serves 4-6 persons.

Ingredients:

-220 g of almond butter (or cashew butter, or peanut butter…)

-100 g of unsweetened apple mousse

-70 g of brown sugar

-70 g of dark chocolate chips

-50 g of buckwheat flour (or rice flour)

-2 table spoons of corn starch

-1 1/2 tea spoon of baking soda

-1 pinch of sea salt

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How to proceed:

Pre-heat your oven at 180°C.

In a bowl, stir the almond butter, pour in the unsweetened apple mousse, mix and set aside.

In another bowl, mix the buckwheat flour, corn starch, brown sugar, baking soda, dark chocolate chips and sea salt. Pour this mix on the almond butter + unsweetened apple mousse mix and stir until you have an homogeneous dough.

Grease a mould (round or square, it does not matter), pour the dough and flatten the surface using a spatula. Bake in the oven for 10-15 minutes: the top should look set (but the inside will remain undercooked, it is normal). Leave it to cool down in the mould for 30-45 minutes, then you can slice it and delicately remove the slices (is is very gooey!), and VOILA, just sit and enjoy and don’t eat all at once 🙂

Perfect occasions for this Crownies:

-tea time

-snack anytime

-birthday party

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Version Française

4-6 personnes.

Ingrédients:

-220 g de purée d’amandes non sucrée (ou purée de noix de cajou, ou beurre de cacahuètes …)

-100 g de compote de pomme non sucrée

-70 g de sucre brun

-70 g de pépites de chocolat noir

-50 g de farine de sarrasin (ou farine de riz)

-2 cuillères à soupe d’amidon de maïs (Maïzena)

-1 1/2 cuillère à café de levure chimique

-1 pincée de sel de mer

Comment procéder:

Préchauffez votre four à 180 ° C.

Dans un saladier, mélanger la purée d’amandes non sucrée, verser la compote de pomme non sucrée, mélanger et réserver.

Dans un autre bol, mélanger la farine de sarrasin, l’amidon de maïs, le sucre roux, la levure chimique, les pépites de chocolat noir et le sel. Verser ce mélange sur le mélange de purée d’amandes + compote de pomme non sucrée et remuer jusqu’à obtention d’une pâte homogène.

Graisser un moule (rond ou carré, pas d’importance), verser la pâte et aplatir la surface à l’aide d’une spatule. Cuire au four pendant 10-15 minutes: le la surface doit être cuite (mais l’intérieur reste peu cuit, c’est normal). Laisser refroidir dans le moule pendant 30-45 minutes, puis couper et retirer délicatement les tranches (c’est très moelleux!), Et voilà, régalez-vous 🙂

Occasions parfaites pour ce Crownies:

-goûter / afternoon tea / tea time

-snack

-buffet (soirée, anniversaire…)

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