Since this is my digital cook book, I thought I would share yet another sourdough discard recipe. I do love brownies, and these ones use some more of the sourdough discard. I used this recipe as inspiration and, of course, went slightly off track.
1/2 cup aquafaba (chickpea water)
1/4 tsp cream of tartar
1 cup + 2 tbsp icing sugar
100g vegan block ‘butter’
150g dark chocolate chips
1 cup sourdough discard, 100% hydration
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
70g ground almonds
3 tbsp cornflour
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp fine table salt
flaky salt, for sprinkling (optional)
Whisk the aquafaba:
Place the aquafaba and cream of tartar (if using) in a food processor or a bowl with a mixer thingy. Whisk on high speed until it becomes a thick pale foam, like whipped egg whites.
Whilst continuing to whisk, add the sugar a few tablespoons at a time.
Once all the sugar has been added, continue to whisk for 5 minutes more to ensure as much sugar as possible has dissolved. It should look glossy, thick and opaque white, like egg whites whisked to semi-stiff peaks.
Melt the chocolate & butter:
Place the vegan butter and broken up chocolate into a small pot and place over a low heat. Stir until almost fully melted. Remove from the heat and set aside so the residual heat can melt it all fully.
Once fully melted, stir the sourdough discard and vanilla extract into the pot of melted chocolate/butter mixture. It may look kind of split/grainy but this is fine.
Combine & Bake:
Preheat the oven to 200°C. Line a 19 x 25 cm rectangular brownie pan with baking paper.
Mix around 1/4 of the whisked aquafaba into the melted chocolate mixture. You don’t have to be gentle here as this step is to help loosen the texture of the chocolatey mixture.
Now pour that loosened chocolatey mixture into the bowl of whisked aquafaba. Sift the cocoa powder, ground almonds, cornflour, bicarb and salt on top (see notes if you don’t have a sieve).
Use a spatula to fold the mixture together gently, trying to maintain as much of that air in there as possible. Make sure you get right to the bottom of the bowl and scrape the sides too!
Pour the batter into the prepared pan and bake for 25-30 minutes – the top should look dry, matte and the brownies shouldn’t wobble when you shake the pan. If you insert a toothpick into the centre, it should come out with some thick, gooey batter (NOT loose, drippy batter!) attached to it.
Remove from the oven and run a knife around the edges whilst they’re hot to loosen any bits which may be stuck. Leave to cool for 20-30 minutes before removing from the tray and cutting into squares. They will sink in the centre as they cool so may crack a bit as this happens. You can sprinkle them with some flaky salt as well now.
This was a great tasting brownie; so light and tangy with a gooey centre. It was really crumbly though and didn’t hold together well in the container.
One of the things my daughter misses most from the animal protein world is yoghurt. I admit, I love it too and often keepa litre of homemade yoghurt in the fridge (torture for her when she’s home). I have been wanting to try plant based yoghurt for a long time and now I have.
I was online shopping for soap nuts (my latest soapnut tree seeds have yet to sprout by the way) on the Biome shop site and I happened to see a listing for plant based yoghurt culture. Yes, I know that is nowhere near the laundry section. Yes, I know I’m trying to spend less money. What can I say? I’m easily distracted. I bought the culture (and some soap nuts) and when it came I followed the instructions and stored it in the freezer and promptly forgot I had it.
It wasn’t until a month or so later that I overheard my daughter talking to a friend on the phone saying she really misses yoghurt and remembered I had some starter.
Immediately I began planning to make some yoghurt for her. I made a big batch of soy milk and set some aside to cool in a yoghurt maker container.
The first batch is a success. It is firm and creamy, but there is a lot of liquid around the yoghurt. I have just drained the liquid off as I use it. It doesn’t affect the taste at all.
I discovered a new staple crop!!! It’s amazing how many plants we eat as a species, and how many plants we don’t know we can eat as individuals. I had only heard one reference to tigernuts in my life before (that I can remember); an old Woody Allen movie I watched as a child, where he asks for tiger milk for breakfast on being woken from cryogenic slumber in the distant future. I remember being puzzled at why anyone would risk milking tigers when goats are so easy to find. I dreamed of this scene one night a week ago (don’t ask me why, my mind is an enduring and deepening mystery to me) and I decided to google tiger milk. What I found has sent me on a whole journey of discovery.
Tigernuts are closely related to what I have always known as yellow nutgrass. I have spent years trying to get rid of this plant from various gardens, only to now discover that their relatives taste great and crop hugely. I have planted some seed in pots in the garden to see if I can grow them in captivity.
My first experiment with tigernuts is to make kunnu aya (a traditional nigerian drink) or tigernut milk. Woolworths sells tigernuts, so I bought a small packet to play with. I put a cup of tigernuts to soak overnight, then rinsed them off.
I put the tigernuts and some dates into the blender with just enough water to cover them. I then blended the lot until it was soupy.
I strained it through a nut bag into a jug, then I returned the pulp to the blender with a bit more water and blended it all again. The second lot of milk was not as rich and creamy as the first, but it did boost the yield a lot.
The resulting milk is smooth, creamy and refreshing. The flavour is slightly nutty and a little coconut like. I do love it as a drink. The left over pulp was spread out on a baking tray in a low oven and dried to make tigernut flour.
This little tuber has real potential as a crop here at the humpy. I hope my plants grow and produce in their pots, so I can process my own kunnu aya from tigernuts I grew. The flour is useful as a gluten free option in baking and as a thickening agent. The nuts can be ground as a base for vegan cheeses and creams (in place of cashews) and they can even be boiled and served as a vegetable or added to soups, casseroles and stews. What a useful little plant.