One pot rice and pasta dishes are my favourite meals to make, and I eat them about 4 times a week! So quick and easy to throw together.



Turn off the heat but leave on the hob so the sauce can thicken and the pasta finish cooking.I have a confession. I enjoyed coffee flavoured things much more than coffee itself. I have now stopped drinking coffee completely as I prefer the taste of black tea and tea with plant milks.
I have also missed out on baking much recently as I have been working so much. However, with festivities just around the corner, I wanted to experiment with my previous brownie recipe to make it vegan and add the coffee flavour \I have been hankering for. This did NOT disappoint!
This is the first attempt (I am not one of those people that spends ages repeating a recipe and getting nice pic, I go with the flow, throw ingredients together and hope my cooking knowdlege doesn’t let me down!) and it was so tempting to just eat the batter as it was amazing!
Ingredients
5oz plant based margarine
7oz caster sugar
75-100ml aquafaba (I started with 75 then added a little more to slacken the batter, remember that gluten free flours absorbs more liquid so if using normal flour you may not need any extra, you usually get about 150ml from a 400g can of chickpeas)
1oz cocoa,
3 oz flour (I used SR as I had no plain)
1 tablespoon coffee granules dissolved in 1 tablespoon boiling water and allowed to cool
2oz vegan chocolate chips
Instructions
Preheat the overn to GM 5
Whisk together the margarine, sugar and aquafaba for 4-5 minutes until light and fluffy.
Add the flour, cocoa and coffee and whish for 1 minute until combined.
Add a little more aquafaba if you feel the batter needs to be wetter
Stir in the chocolate chips then pour the batter into a greased an lined tin.
Bake for 30 minutes then have a little peek. If necessary, cover with foil and return to the oven for another 10 minutes.
Remove from the oven and allow to cook in the tin.
Cut and serve!


