130g wholewheat flour 10g matcha 6g baking powder 85g organic raw cane sugar 2g salt 100g tofu 30g neutral vegetable oil (canola, grapeseed etc.) 150g soy milk 1 bar of Nekohama matcha chocolate, finely chopped and divided + whipped coconut cream & fresh thyme for serving (optional)
Method:
Preheat oven to 180C/350F. Line a square baking pan with parchment.
1. Drain tofu and pat dry using a (paper) towel to remove excess moisture. (Do not press!)
2. Add oil and mix with a whisk or a mixer until no large lumps remain. Add soy milk in 2-3 additions and continue mixing until you get a smooth mixture. Depending on the brand of tofu, you might have some small lumps left and that’s okay. You can also make this step in a food processor/blender.
3. In a separate bowl, mix dry ingredient and sift. Add in sugar and mix.
4. Pour wet mixture into the dry and mix until just combined. Add 2/3 of chopped chocolate and mix until all flour is incorporated. Be careful to not overmix.
5. Transfer the mixture into the prepared baking pan, smooth out the top and add the remaining chocolate. Press chocolate shard into the batter slightly with your hands.
6. Bake for 20-25 mins. Let it cool in the pan for 10 mins, then transfer to a cooling rack.
7. Slice and serve with whipped coconut cream, garnish with thyme leaves and/or light dusting of matcha
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The Vegan Matcha Brownie of your dreams✨🤤
Ingredients:
130g wholewheat flour
10g matcha
6g baking powder
85g organic raw cane sugar
2g salt
100g tofu
30g neutral vegetable oil (canola, grapeseed etc.)
150g soy milk
1 bar of Nekohama matcha chocolate, finely chopped and divided
+ whipped coconut cream & fresh thyme for serving (optional)
Method:
Preheat oven to 180C/350F. Line a square baking pan with parchment.
1. Drain tofu and pat dry using a (paper) towel to remove excess moisture. (Do not press!)
2. Add oil and mix with a whisk or a mixer until no large lumps remain. Add soy milk in 2-3 additions and continue mixing until you get a smooth mixture. Depending on the brand of tofu, you might have some small lumps left and that’s okay. You can also make this step in a food processor/blender.
3. In a separate bowl, mix dry ingredient and sift. Add in sugar and mix.
4. Pour wet mixture into the dry and mix until just combined. Add 2/3 of chopped chocolate and mix until all flour is incorporated. Be careful to not overmix.
5. Transfer the mixture into the prepared baking pan, smooth out the top and add the remaining chocolate. Press chocolate shard into the batter slightly with your hands.
6. Bake for 20-25 mins. Let it cool in the pan for 10 mins, then transfer to a cooling rack.
7. Slice and serve with whipped coconut cream, garnish with thyme leaves and/or light dusting of matcha