Trick AND Treat Brownies

These deliciously dark, squidgy brownies are an absolute treat (and shhh! contain a few tricks too). Make these for the little monsters in your life and trick them into eating beetroot, sunflower seeds and black beans. Hahahahahaaaaaaa! *evil laugh*

This tricky treat is packed full of plant protein and fibre. It is gluten, nut, dairy and egg free, but most definitely not flavour free! So it’s perfect for everyone to enjoy at your Halloween party. These are seriously good, let us know if you make them. All the ingredients can be added to your next order. Did you know we have compostable bags of nuts, seeds, oats etc in the grocery section of our shop? We deliver to every address in Ireland. Happy Halloween!

Liz x

Ingredients

  • 100g sunflower or pumpkin seeds
  • 100g porridge oats (gluten free if needed)
  • 100g sugar (or your choice of sweetener)
  • 100ml oat milk (or any dairy free milk)
  • 1 tin of black beans (including the liquid)
  • 5 tbsp oil or butter
  • 6 tbsp cacao powder
  • 2 tsp baking powder
  • a pinch of salt
  • 250g cooked beetroot
  • 250g melted dark chocolate

Method

  1. Preheat your oven to 180C and line a baking dish (I used a 20x28cm one) with baking parchment.
  2. In a food processor, blend the sunflower seeds and oats into flour.
  3. Then add the rest of the ingredients except the melted chocolate. Blend until smooth.
  4. Mix in the melted chocolate then pour the batter into the dish. Even it out, getting into the corners, then bake for 40 minutes or until cracked on top and still a little wobbly.
  5. Allow the brownie to completely cool in the dish. Then remove onto a chopping board to decorate and slice as you like.

Chocolate Chunk Banana Bread

Ok, yes, it’s a lockdown cliché, but banana bread is one of the most useful recipes to have in your arsenal against the war on food waste! Got any over-ripe or bruised bananas? Please don’t throw them in the bin! My recipe is easy and adaptable, dairy and egg free, and oh so delicious! Liz x

Ingredients (makes 2 loaves)

  • 8-10 bananas
  • 1/2 mug oil
  • 1/2 mug milk (I use oat milk)
  • 1 mug sugar (I love our whole cane sugar for this)
  • 2 tsp vanilla
  • 4 mugs plain flour (our organic spelt flour is delicious here)
  • 2 heaped tsp bicarbonate of soda
  • 2 heaped tsp cinnamon
  • 1 tsp salt
  • 100g dark chocolate (Or lave plain. Or add other optional extras, like walnuts, dates, peanut butter…)

Method

  1. Pre-heat your oven to 175C and line two tins with baking parchment.
  2. In a large bowl, mash 8 very ripe bananas.
  3. Add the oil, milk, sugar and vanilla and mix well to combine.
  4. Add the flour, bicarbonate of soda, cinnamon and salt and mix into a sticky batter.
  5. Chop the chocolate (if using) and fold it through the batter. Here’s where you can fold through other optional extras too if you like. A swirl of peanut butter? Some chopped walnuts and dates?
  6. Divide the batter into two loaf tins. Add slices of banana on top and an optional sprinkle of brown sugar and bake.
  7. The loaves normally take around 30-40 minutes to cook through*. *TOP TIP – cover the loaves with a baking sheet or some foil or baking parchment after about 25 minutes in the oven to stop them colouring too much on top before they are cooked through in the middle.
  8. Serve in thick slices as they are or with butter or my favourite, peanut butter!