My spark for cooking and baking and just being in my kitchen has returned! It disappeared around the time summer entered our lives bringing along with it elevated temperatures, unbearable humidity, and way better things to do than hang out in a hot kitchen. Things like backyard fires and baseball games and beach. Now that summer has bid us adieu for another year, my kitchen draws me back in with its warmth, inspiring me to get back to work. It doesn't hurt that the foods available at this time of the year are some of my most very favourite - squash and tomatoes and beets and pumpkins. Mmmm! Just writing these words makes me feel all warm and nourished and so happy that autumn is here! Speaking of pumpkins...I'll leave you with a pumpkin brownie recipe that actually turned out to be more cakey than brownie, but it's got chocolate in it, so who cares? What's inspiring you this autumn?
Vegan Swirly Pumpkin Cheesecake Brownies
Brownie
1/2 C olive oil
1/2 C sugar
2 100g bars of 70% cocoa bars melted
1 1/2 C spelt flour
1 tbsp ground flax seed mixed with 3 tbsp hot water
1/2 C coconut milk
1 tsp baking powder
Pumpkin Cheesecake
Pumpkin from 1 small pie pumpkin
1 8oz container of soy cream cheese
1/4 C agave
1 tsp cinnamon (optional)
1 tbsp ground flax seed mixed with 3 tbsp hot water
1 1/4 C spelt flour
Preheat oven to 350F. Mix together brownie ingredients and pour into a greased 8x11" baking pan. Puree together cooked pumpkin and cream cheese. Add agave, egg replacer and flour. Pour onto brownie mixture and using knife, cut through batter, gently swirling the two batters together. Bake for about 1 hour, or until fork comes out clean!
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