Brownies are a girl’s best friend.



2 Tbsp. flax meal + 3 Tbsp. water ( combine in a small bowl and let sit for about 10 minutes until it becomes gelatinous)

11/4 cups white flour

1/2 cup whole wheat flour

1/2 tsp. baking soda

1/2 cup cocoa

1/2 cup coconut sugar

3/4 tsp. Himalayan salt

1 cup brewed coffee (strong and hot)

1/2 cup vegan chocolate chips

2 Tbsp. canola oil

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/2 cup applesauce

1/4 cup chopped dried cranberries

1/2 cup chopped walnuts


Whisk flours, baking soda, cocoa,sugar and salt in a medium bowl.  In a large measuring cup, stir the coffee with the chocolate chips until they melt and then pour into the flour mixture.  Scrape the flax “egg” into the mixture and stir to blend. In the same measuring cup, blend the applesauce with the oil. Scrape into the bowl with the chocolate and stir with a wooden spoon until well blended. Add an extra spoonful of oil if the batter is too dry.  Fold in the cranberries and walnuts.

Bake in a square pan, lined with parchment paper (criss-crossed pieces with excess folded over the sides) in a 350° oven for 35 minutes. Remove to a wire rack to cool. Lift the brownies out of the pan with the parchment paper ends. Cut into squares and sink your teeth into them!



Chocolate. Cake. ‘Nuff said.

Here’s the recipe I’ve been promising for a couple of days. It’s already rich, but you could up the cocoa and vegan chocolate chips to enhance it further.  I have it on a plate in my kitchen cupboard, but each time I open the door pieces seem to have mysteriously disappeared!  Mom!  (She’s not even a vegan.)

Some might say that this cake is a variation on a “Depression-era” cake from the U.S., or even a “wacky” cake.  Whatever it is, it’s easy, fast and absolutely delicious! I spread a thin layer of Maranatha organic peanut butter on this piece this morning, but you could put whatever vegan frosting you desire on top.



Quick Chocolate Cake

1/2 cup brown rice flour
1 cup organic whole wheat flour
2 cups organic unbleached white flour
1 tsp. baking soda
2 tsp. organic cinnamon
1/2 cup organic canola oil
1/4 cup organic applesauce
2 Tbsp. Bragg’s apple cider vinegar
2 tsps. organic vanilla
1 cup Enjoy Life vegan chocolate chips
2 cups of filtered water

To a large mixing bowl, add each ingredient in the order as described above. Hand mix with a wooden spoon until smooth. Scrape into a 13″ x 9″ pan (greased with coconut oil). Bake at 350 degrees for about 45 minutes or until it tests done with a toothpick or cake tester.
Cool completely. Cut into squares and watch them mysteriously disappear!