17 Mar

Shock horror! There wasn’t even a cake crumb to be found in the house today. This obviously had to remedied immediately so out came the blender…

Blender Brownies

1/2 tbsp. ground flax seed
1-1/2 tbsp. hot water
3/4 cup lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup maple syrup (I used agave nectar today)
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 1/4 cup plain flour
1 cup dark brown sugar
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
handful honey roast cashews

Pre-heat the oven to 180 and grease rectangular glass dish.

Mix flax seeds with hot water and set to one side to thicken.

Once the flax mix has thickened blend it along with the tofu, water, syrup and vanilla extract.

Add the remaining ingredients (except the nuts) and blend again.

Either stir in the nuts at this point or you can give them a quick blitz  in with everything else in the blender.

Pour into your dish and bake for approximately 30minutes.

blenderMess optional!

And seen as you have the blender out of the cupboard whip up a batch of these too….You may want to give the blender a quick rinse in-between!

Crust-less Tofu Quiches
Garlic Olive Oil
1 Red Pepper
1 Stick of Celery
A little fresh thyme
1/2 teaspoon dried rosemary
Black pepper

1 pack lite silken tofu (firm) (think its 375g)
1/4 cup plain rice milk
1 heaped teaspoon vegetable bouillon powder
1 tablespoon cornflour
1 teaspoon tahini

1 teaspoon sweet paprika

1/2 teaspoon salt

Grease a 12 piece cupcake tray and preheat oven to 180.

Blitz the veg in the blender and fry off in the olive oil with the herbs/seasonings.

Blend the remaining ingredients.

Add the vegetables, mix and portion up into the tray.

Bake for approximately 20minutes, once out of the oven leave to cool for 5/10minutes before removing from tray.


These things are amazing. However dubious you may be I urge you to try them. Henrik’s remark after having these for dinner tonight was ‘I missed those little quiches’.

Both recipes  are adaptations of ones originally found on Fatfree Vegan Kitchen.


4 Responses to “Blender”

  1. Kat March 18, 2009 at 2:05 am #

    ooh these look great! I can’t wait to get home and try these out…cashews are one of my weaknesses! Though, I am going to have to get a blender first (ours died).

    Are you vegan?

    • gilmic March 18, 2009 at 8:41 pm #

      They are great! I’m not vegan but not a big meat eater and dairy intolerant plus try to avoid eggs and high-fat stuff due to IBS…you can imagine that people love having me for dinner! 🙂

  2. slugs on the refrigerator April 9, 2009 at 8:21 pm #

    OK, so made the quiches and they were great. Just a question though, what is the texture of them supposed to be like? Mine didn’t really change in the baking. They held together ok, but def not finger food. Is that what they are like for you?

    • gilmic April 22, 2009 at 11:04 am #

      Yeah I wouldn’t describe them as finger food although they are suggested as such on the original recipe. If you let them cool a fair bit they firm up a tad more and I reckon you could add a bit more of a thickening agent in there too without too much damage. I kinda like them squishy tho 🙂

      Editing to add…..
      Actually had some of these left over after dinner yesterday which has never happened before! and after a night in the fridge they turned out quite firm and possibly even tastier? So would work cold as finger food.

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