Mint choc brownie (single serve)

Happy St. Patricks Day…wherever you may be celebrating!

I thought I’d do my bit by going down the green themed route with a mint choc brownie. I still had some lovely thick cashew cream in the fridge so though it would work perfectly with my little single serve brownie… a drop (literally) of food colouring, plus a tiny bit of agave is all it took. If I’d had some spirulina (or other greens powder) I would definitely have given that a go for an alternative way of making ‘green’.

I had another chaotic day of cooking and baking to prepare my various snacks for the week plus snacks for others too. So, a little single serving dessert was the perfect fit after a plate of veggies and dip for lunch.

I made this gluten free by using buckwheat and ground almonds but other GF flour combos or spelt (if not GF) would work here also. I had a couple of attempts at this as I felt the first ‘brownie’ was more cake-like that I’d have liked so I increased the yoghurt to two tablespoons and the result was much more gooey and brownie-like.

To be honest, I wasn’t the hugest fan of this cake…and for ages I couldn’t figure out why!

Then I realised… I’m simply not a big lover of mint and chocolate when it comes to cakes (or ice-cream for that matter!) hence why I’ve never created a mint choc combo on my blog before. Give me a little bit of choc orange and I’m well away…now that combo you do see a lot of… here, here and here for starters. But hey, it was ok and I’m sure many of you will give out the mint choc love on my behalf…. but that’s all good as I’m pleased I still gave the green salute.

Cheers!

Recipe: Mint choc brownie

One brownie

Ingredients

• 2 tbs buckwheat flour
• 1 tbs ground almonds
• 1 tbs cocoa powder
• 1 tbs ground chia/flax
• 2 tsp agave
• A pinch of baking soda
• A pinch of salt
• 2 tbs soy yoghurt (or regular yoghurt for non vegan)
• ½ tsp peppermint extract
• cacoa nibs for decoration- optional

Method

Mix everything together in a small bowl. Spoon into a ramekin lined with plastic wrap so that it can be removed (or simple eat it out of the remekin). Cook in the microwave for approx. 40 seconds depending upon your microwave setting, check after 30 seconds to see if the top feels done.

Serve with a dollop of cream/yoghurt or cashew cream (the cashew cream shown here is much much thicker than in the link as I added much less water) as I did here.

I flavoured the cream with couple of drops of peppermint extract along with the green food colouring.

 First attempt- more cake like

 Second attempt- more gooey!

Soup Glorious Soup - Courgette, Pea & Mint

I love soup, especially when teamed up with a warm home baked roll. This post is likely to be the first of many soup related recipes… now that the weather is beginning to turn autumnal and also since purchasing my Thermomix soup-making is so ridiculously easy (easy without one too I might add!)

But, as typical British weather has it, on the first day I sit down to lunch with a bowl of hot comforting soup- the sun is hot and shining outside! Oh well, that didn’t stop me.

Soups are good for the soul in so many ways and so endlessly versatile. I can’t imagine many better ways to enjoy a such a healthy boost that tastes so comforting, refreshing and moreish in one bowl. Bumped up with pasta, bread or rice and there you have a quick simple meal for all times of day (and all weathers!) As with many of my recipes, this soup is also a great freezer companion- so whip up a big batch!

This soup was a full on ‘veg patch lunch’ as I used one of the last of the courgettes from my vegetable patch (summer is more definitely coming to an end) and also some fresh veg patch peas (mixed with some frozen ones as I didn’t have enough fresh ones) and last but not least some fresh mint leaves that are trying their best to take over the whole area!

Recipe: Courgette, pea and mint soup

serves 4

Ingredients:

• 20g coconut oil
• 10g olive oil
• 1 medium onion- diced finely
• 300g courgette chopped finely
• 150g peas (fresh or frozen)
• 400g hot vegetable stock
• Handful of fresh mint leaves
• 150g soy yoghurt (soy milk or other milk alternatives could also work but be slightly runnier)
• Salt and pepper to taste

Method:

Heat coconut and olive oil in a large sauce pan and sauté onion until softened. Add the courgette and sauté for another 5 minutes before adding the stock, mint and peas. Simmer for 15 minutes. Add the soy yoghurt/milk and stir through before pouring the soup into a blender or food processor and blitzing until smooth. (you could also use a hand blender but I haven’t tried this as I make the entire thing in my Thermomix)

Serve will a warm roll or two… and pretend its cold and windy outside whilst you’re all warm inside!

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