VEGAN CHERRY & ALMOND BROWNIES RECIPE - BBC GOOD FOOD
Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat
Provided by Good Food team
Categories Afternoon tea, Dessert
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
- In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
- Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
Nutrition Facts : Calories 296 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS - BBC GOOD FOOD
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Provided by Cassie Best
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
- Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
Nutrition Facts : Calories 590 calories, FatContent 20 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 50 grams protein, SodiumContent 0.4 milligram of sodium
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