Shilpa Shetty kicked off Big Bazaar Cook Along’s 100th episode with her usual flair as she prepared delicious guilt-free desserts LIVE at Big Bazaar Worli. But don’t worry if you missed it, we have the Vegan Brownies and Mango Smoothie recipes right here, so watch and cook along.
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Ingredients
For Vegan Brownies
Dry Ingredients:
• 1 1/3 cup Almond Flour
• 1/2 tsp Gluten Free Baking Powder
• A Pinch Of Sea Salt
• 4 tbsp of Pure Cacao Powder
• 1 cup Dark Chocolate Chips
Wet Ingredients:
• 2/3 cup Pure Maple Syrup
• 3 tbsp Flax Seeds Powder
• 9 tbsp Water
• 1 tbsp Pure Vanilla Extract
• 1/2 cup Melted Coconut Oil
For Oats Mango Smoothie:
• Kosh Oats
• Vanilla Essence
• Maple Syrup
• Almond Milk
• Sangi’s Kitchen Cinnamon Powder
• Fresh Mangoes
Method of preparation
For the Vegan Brownies
1. In a mixing bowl for the dry ingredients mix together almond flour, cacao powder and baking powder.
2. In a separate bowl for the wet ingredients add coconut oil and dark chocolate nibs before microwaving the mix.
3. Add flax seed paste to the wet ingredients along with maple syrup, vanilla extract and a pinch of salt.
4. Add the wet ingredients to the dry ingredients and stir well.
5. In a baking tray lined with parchment paper pour the brownie batter and bake for about 35 minutes at 175-180 degrees Celsius.
6. Pour the peanut butter and dark chocolate glaze over the sliced brownie cake and spread evenly.
7. Garnish with roasted walnuts, raspberries and edible flowers.
6. Vegan Brownies are ready to serve.
For the Mango Smoothie
1. In a juicer jar add oats powder, mangoes, raspberries, maple syrup, vanilla essence, cinnamon powder and almond milk before blending.
2. Pour the smoothie into a glass and garnish with mango and raspberry pieces before serving.
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