Before allergies took over our lives, we used to love eating Chocolate Lava Cakes. For the uninitiated, these are individual cakes baked in ramekins that are left soft in the middle, so when you sink your fork in for a bite, a river of hot chocolate "lava" runs out onto your plate. Unfortunately, when that undercooked middle contains eggs, it wreaks havoc with the digestive systems of those allergic to eggs.
While leafing through the Gardener's Community Cookbook by Smith & Hawken, I came upon a really unique recipe for Beet and Blackberry Brownies. With a few substitutions and measurement adjustments, I was able to make a delicious allergy-free version, but found that the middle was quite soft. The tops of these brownies are drizzled with melted blackberry jam, which looks a *bit* like rivers of lava, so....I suddenly realized that I had stumbled upon an allergy-free version of a lava cake! Jackpot!
Because these brownies are made with beets, they do have a faint red tint to them, and depending on the brand of jam you use, your lava may be red as well, so serendipity has dropped a fun new dessert in our laps :) Here's how you make them:
Vegan Volcano Brownies
1 cup chocolate chunks (I used Enjoy Life dairy-free, soy-free, gluten-free)
1/2 cup coconut oil (or canola oil)
2 peeled and cooked beets (our grocery sells cooked organic beets)
1 cup blackberry jam, divided (use an all-fruit preparation if you can. Mine was a mixed berry jam)
2 egg substitutes (I used 2 Tbsp flax seed and 6 Tbsp water)
3/4 cup agave nectar (or sugar, if you prefer)
1 tsp vanilla
1 cup gluten-free flour (I used oat flour, but quinoa would work well too)
In a small saucepan, melt the chocolate chunks and the oil together. Puree the beets in a food processor, and add them to the chocolate, along with 1/2 cup of jam. Take off the heat and set aside.
In a large mixing bowl, combine your egg substitutes, agave, and vanilla. Stir in the chocolate mixture. Add your preferred flour and mix well. Pour into an 8x8 baking pan. Melt the remaining 1/2 cup jelly in the microwave (or on the stove) but do not boil. Pour over the chocolate batter, but do not stir in. Use a knife to make designs if you like.
Bake for 35 minutes at 350 degrees Fahrenheit. Let cool at least 15 minutes before cutting. Serve warm... the centers will be soft.
|My Good-Luck Kitchen Elf!|
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