This is the first vegan brownie I’ve made that I feel can stand up to the original. A crispy crust and fudgy middle, all achieved without any added fats!
The recipe can be found here. My substitutions/selections/changes:
- maple syrup (1 1/4 cup, but I bet you could use just 1 cup) instead of date syrup
- whole wheat pastry flour instead of barley flour
- omitted the chocolate chips
- I also highly recommend pressing down on the cake after it cools to make it denser, as it does fluff up a bit when it’s cooked.
- I also recommend serving this right away, because the crispy exterior gets soft after it’s stored… (this has always happened with oil-free baked goods I’ve made in the past).
Last week, a friend treated me to a meal at one of my favorite places! She had seen a coupon for Sweet Tomatoes and knowing that I don’t eat meat, she thought this place would be right down my alley. And she was right!
Sweet Tomatoes has a ridiculously large salad bar and a bunch of warm options (soups, pizza, pasta, and muffins). As a vegan, I can usually have one of their soups (check out their options online here) and they always have baked sweet potatoes and russet potatoes.
The bill was $30 for two adults and four kids… so if you have kids, this place really is a steal. I’ve been through the drive through with this family and the bill generally adds up to $20-25 for the five of them. So for $5-10 more you can get a much healthier, more filling meal. And you may even be as surprised as I was at how much salad the kids eat!
my 5-year old photographer