Veggie Patch Brownies from Naturally Sweet Vegan Treats

Veggie Patch Brownies from Naturally Sweet Vegan Treats
The folks at Page Street Publishing have been releasing some great vegan cookbooks lately! One of their latest, Naturally Sweet Vegan Treats by Marisa Alvarsson is no exception. 

I love baking and all things dessert related, but there are many times where I want a treat that is not too sweet or too heavy. Plus my husband has discovered a wheat sensitivity, so I am navigating my way around a gluten-free kitchen. Naturally Sweet Vegan Treats is perfect for us! There are many gluten-free recipes, and many that have a gluten-free option, plus they are all sweetened with natural ingredients. 


The first recipe that I tried was the Veggie Patch Brownies. It is made with sweet potato puree and zucchini. I made them using the gluten-free option. 
They were fudgy and delicious! I have booked marked so many recipes to try in this book, and can’t wait to try several of them during the holidays. 

Here is the recipe for the Veggie Patch Brownies!
Check back over the next few days, and I will be adding the recipes for Gingerbread Cookies, Pumpkin Spice Pancakes, and Roasted Peach & Banana Pancakes. 

Veggie  Patch  Brownies
 Oil-free  with  nut-  and  gluten-free  options  |  Makes  12–16  brownies 
“Delightfully  fudgy  and  chocolaty,  these  brownies  pack  a  stealthy  and  surprising  veggie  punch.  I  admit  that  I  don’t  ordinarily  sneak  vegetables  into  dishes,  but  if  there’s  an  opportunity  to  bake  something  that’s  not  only  delicious  but  also  a  little  more  wholesome,  why  not  take  it?  These  brownies  are  lovely  just  as  they  are,  and  veggie  fussy  children  and  adults  are  highly  unlikely  to  spot  the  inclusion  of  vegetables  let  alone  the  absence  of  dairy  and  eggs.  What’s  more,  these  brownies  are  definitely  lighter  on  sugar  than  traditional  ones.  Please  note  that  I  use  unsweetened  cocoa  powder  in  this  recipe  as  opposed  to  raw  cacao,  as  I  personally  prefer  the  way  the  flavors balance  in  this  instance.  Frosting  is  entirely  optional,  but  I  heartily  recommend  the  Fudge Frosting  (page  139)  and  Brownie  Batter  Fudge  Butter  (page  184),  if  you  are  keen!” ~ Marisa Alvarsson

  • ½  cup  (100  g)  sweet  potato  purée
  • ½  cup  (75  g)  grated  zucchini,  excess  liquid  squeezed  out
  • 1  cup  (240  ml)  almond  milk  or  oat  milk
  • ⅓  cup  (50  g)  coconut  sugar
  • 8  pitted  medjool  dates,  soaked  in  boiled  water  for  10  minutes
  • 1½  tsp  (8  ml)  pure  vanilla  extract 
  • ¾  cup  (100  g)  organic  whole  wheat  pastry  flour
  • ¾  cup  (75  g)  pure  unsweetened  cocoa  powder 
  • 1  tsp  baking  powder
  • Pinch  of  salt
  • ½  cup  (60  g)  chopped  walnuts
  • ¼  cup  (37  g)  chopped  dark  chocolate,  optional  (but  recommended)

Preheat  the  oven  to  350°F  (180°C).  Line  a  9  ×  9  inch  (23  ×  23  cm)  square 
cake  pan  with  parchment  paper. 
Blitz  the  sweet  potato,  zucchini,  milk,  sugar,  drained  dates  and  vanilla 
together  in  a  food  processor  or  blender  until  the  mix  is  a  smooth,  soup-
like  consistency.  Tip  this  mixture  into  a  large  mixing  bowl.  Sift  in  the 
flour,  cocoa  powder,  baking  powder  and  salt.  Gently  fold  to  combine. 
Add  the  walnuts  and  chocolate  (if  using).  Fold  in,  but  do  not  overmix.
Pour  the  brownie  batter  into  the  lined  pan  and  smooth  over  the  surface 
with  a  silicone  spatula  or  the  back  of  a  large  metal  spoon.  Place  on  the 
center  rack  of  the  oven  and  bake  for  20  to  25  minutes. 
Allow  to  cool  completely  before  frosting,  if  desired.  Slice  into  squares 
to  serve. 
Recipe  Notes:  To  make  these  brownies  nut-free,  use  oat  milk  and  omit 
the  walnuts.  If  frosting  the  brownies,  choose  a  nut-free  frosting  option 
such  as  the  Love  Yummies  frosting  (page  119).
To  make  the  brownies  gluten-free,  use  a  gluten-free  all-purpose  flour  and 
baking  powder.

Reprinted with permission from Naturally Sweet Vegan Treats by Marisa Alvarsson, Page Street Publishing Co. 2018. Photo credit: Marisa Alvarsson.

(Disclaimer: I received a complimentary copy of the book. I was not paid to write this post, and all the opinions are truly my own.)

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