In case you didn’t know that last week we celebrated National Brownie Day, no worries.
Celebrating a few days late is entirely acceptable.
And with this smashing new brownie recipe creation from my dear friend Marla Rose - of veganstreet. com fame - you have an even
better excuse.
Low sugar, sans oil
Marla’s brownie creation is low sugar (using only maple syrup and brown rice syrup) and oil-free. You can add extra oil if you want to - but why bother, these come out delectably tasty without it.
You can also skip the candy canes, which I did, not being a big fan of peppermint in baked goods.
I made a couple of
other switcheroos, too. I didn’t have cooked yam or sweet potato on hand, but I did have some pumpkin left from the canned pumpkin I had opened for my Curried Lentil Pumpkin Soup. I decided as it is about the same color and texture of sweet potatoes, why not use as replacement? It worked beautifully.
At the same time I posted this recipe, I also posted the Curried Pumpkin Lentil Soup recipe - just in case you missed the link I sent a couple of weeks ago.
Plant-Based Healthy Holidays Helps and Tips
If you scroll down, you'll see I've linked to two videos with plant-based tips and party ideas. There are still several weeks ahead in the season, and these are made with you in mind - plant-based, healthy
vegan, in food presentations that will please any crowd.
It's been pouring rain here in Northern California - hope you are staying cozy wherever this finds you!
