We know… it sounds a little odd, right? But we aren’t kidding when we say you can easily add vegetables to many delicious desserts to easily boost your vegetable intake whilst enjoying a delightfully sweet treat. Check out two of our favourite vegetable-filled desserts for a healthy goodie.
Easy oat and carrot cookies
- 1 medium carrot grated
- 1 cup (100g) instant oats
- 2/3 cup whole grain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3 tbsp coconut oil melted
- 1 egg
- 1 tsp vanilla extract
- 5 tbsp (75ml) maple syrup
Preheat the oven to 170°C (340°F). Mix the oats, flour, baking powder and cinnamon in a bowl.
In a separate bowl whisk together, the egg and melted and cooled oil, vanilla extract and maple syrup. Fold in the dry ingredients and mix well.
Add in the finely grated carrot and mix again.
Spoon the mixture (1 heaped tbsp. per cookie) onto a baking tray lined with paper and shape into rounds, leaving space between each cookie as they will spread slightly while cooking.
Place in the preheated oven and bake for 12-15 minutes until slightly browned. Remove from the oven and allow to cool completely before serving.
PER SERVE (serves 8)
Calories: 181 Cal (or 757 kJ) Fat: 7 g Protein: 3g Carbohydrate: 26g
Vegan choc brownies
- 220g 70% dark chocolate chopped
- 3 tbsp coconut oil
- 2 ripe avocados
- 1 cup coconut palm sugar
- 2 flax eggs*
- 1 tsp vanilla extract
- 3/4 cup almond meal
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 50g walnuts chopped
*HOW TO MAKE A FLAX EGG:
To make one flax egg mix 1 tbsp. flaxseed meal and 2 1⁄2 tbsp. water. Let it rest for 5 mins to thicken.
Preheat oven to 175°C (350°F).
Line an 8×8-inch baking pan with baking paper.
Place the coconut oil and chopped chocolate in a medium-size heatproof bowl. Place the bowl over a pot of lightly simmering water. Stir the chocolate and coconut oil until they are completely melted.
In a large bowl, mash the avocado and then stir in the chocolate mixture. Whisk in the sugar, then add in the flax eggs and vanilla extract, mix well.
Next add in the cocoa powder, almond meal, baking powder and salt, mixing until just combined (do not overmix). Finally, stir in chopped walnuts.
Spread the batter into the prepared baking tin and place it in the middle of the oven. Bake for about 25 to 30 minutes until the middle is set.
Let completely cool on a rack and cut into 12 squares.
PER SERVE (serves 16)
Calories: 223 Cal (or 933 kJ) Fat: 15 g Protein: 3g Carbohydrate: 21g
These recipes truly prove vegetables can be added to just about anything. Who would’ve thought?