- ¾ cup (110 g) raw, unsalted almonds
- Pinch plus ½ teaspoon salt
- ½ cup (120 ml) unrefined coconut oil, gently warmed to liquid, plus more for greasing
- 1¼ cup (200 g) brown rice or 1 cup (200 g) Sucanat
- ¾ cup (85 g) blanched almond flour
- ½ cup (25 g) cocoa/cacao powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground psyllium husk
- 1½ cups (195 g) diced carrots, steamed and puréed
- ½ cup (120 ml) warm water
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 cup (170 g) chopped dark chocolate, (one to two 3-ounce/85 g vegan bars)
- ¼ cup (20 g) fine-ground coffee
- Preheat the oven to 350°F (180°C) and line a baking sheet with unbleached parchment paper. Scatter the almonds in one layer on the sheet and sprinkle with a pinch of salt. Roast for 7 minutes, remove, cool, chop, and set aside.
- Grease an 8- or 9-inch (20 to 23 cm) square baking dish with oil. In a large bowl, stir together the rice our, Sucanat, almond our, cocoa powder, baking powder, baking soda, psyllium, and the remaining 1⁄2 teaspoon salt.
- In another bowl, whisk together the carrot purée, oil, water, maple syrup, and vanilla extract. Pour into the dry ingredients and mix together until thoroughly incorporated, then fold in the chocolate, coffee, and almonds. Spread in the baking dish and bake for 25 to 35 minutes, until the edges and center are dry. Cool entirely in the dish, slice, and enjoy. Store in the fridge for a few weeks, or freeze for a few months.
This recipe is from Heather Crosby’s new cookbook, YumUniverse Pantry To Plate: Improvise Meals You Love—from What You Have! It’s a plant-based and gluten-free recipe book that opens up a world of possibilities for the adventurous cook.
The “cooking without recipes” movement is trending, so in this cookbook Crosby provides “choose-your-own-adventure” templates for cooking, giving readers the flexibility to work with ingredients they’ve got on hand. She teaches you how to loosen up from rigid recipes, and freestyle. The recipes are intended to be a “springboard for your own creations.”
Note: This cookbook is “bee-gan” (vegan except for honey), but anywhere honey is called for in this book, maple syrup or agave can be used in its place.
Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com