Chocolate Brownie - gluten free and vegan!!

Ingredients

BASE

1.75 cups almond meal

0.5 cup cocoa powder

0.75 cup brown sugar

0.25 tspn salt 

1/3 cup coconut oil (melted)

4 TBspns Aqua faba

1 tspn vanilla extract

TOPPING

4 TBspn brown sugar

2 TBSpn Cocoa powder

2 TBSpn coconut oil 

4 TBSpn soy milk

Method for base

1. Preheat oven. Combine dry ingredients and then add wet ingredients and mix thoroughly. 

2. Put into a small cake/ slice tin that's lined with baking paper. 

3. Bake 35mins on 160 degrees Celsius.

Method for topping

1. Combine ingredients in a small saucepans til bubbling constantly while being stirred

2. Pour over base to serve. 

 

Coconut & Sultana Rice Pudding

Everyone loves a good pudding as the ultimate comfort food and this one isn't too sweet to feel the guilts about nomming it down for dessert or a snack or any time you feel like delicious coconut-y, sultana-y rice-y goodness. Adapted to have sultanas instead of added sugar, from this Quirky Cooking Thermomix recipe: http://www.quirkycooking.com.au/2011/05/creamy-coconut-vanilla-rice-pudding , we cook it like so...

Ingredients

1. 1 whole vanilla bean, snipped in pieces or 1 tspn vanilla extract
2. 200g arborio rice (or 250g if you like it thicker)
3. 400g organic coconut cream
4. 60g sultanas 
5. 600g water

Method

1. Combine all ingredients in thermomix. Cook for 20 minutes at 90 degrees, reverse, speed 1 1/2. (If you're using vanilla bean, grind it up for 1 minute on speed 9 prior to adding all other ingredients).
2. The rice pudding will still be quite runny - don't worry, it thickens after a few minutes. You can pour it straight into a serving dish (a Thermoserver is ideal) and leave it for 5 minutes before serving, and it will be perfect.