It doesn’t feel like winter, not when the skies are blue and my skin is warm from an abundance of sun rays. I’m not even outside, I am writing this from my sunroom table with a brownie in hand. I haven’t made brownies in the longest time. I don’t know why, because this recipe is so easy and only takes six ingredients.
Our house is coming along. Our furniture shipment will soon arrive, and then it will start to feel more like home, rather than a big empty space with a few pieces of furniture. I guess that’s what happens when you move from a studio to a small townhouse to an actual house – you don’t have much to fill the space!
Plants have made the space feel more like home in the meantime. I have fiddle leaf figs lining the windows, avocado trees I’ve grown from seeds (now up to my hips!), cacti, ivy, succulents and my prized pilea peperomioides and monstera adansonii pants, which took months to source and acquire.
6-ingredient vegan paleo brownie
Makes 9 slices
1 cup apple and pear puree (do this yourself using organic fruit, or look in the baby food aisle to find organic fruit puree without additives)
1/2 cup almond butter
1/2 raw cacao powder
3 tbsp coconut sugar
2 tbsp beetroot powder
Seeds from 1 vanilla bean
Preheat oven to 180 degrees C.
Add all ingredients to a bowl and mix well until combined. If mixture feels a bit dry, add 1-2 tbsp water to help it bind.
Transfer the ingredients into a greased and lined brownie tin and cook for 35-40 minutes.
Let cool in tin before slicing and serving.