this recipe for milk and soy-free brownies will become a favourite.
Why milk AND soy-free brownies?
Simple. Necessity is the mother of invention.
No matter how many vegan recipes you have in your folder, there comes a time when a visitor with food intolerance is coming to dinner.
Recently, I was asked to make a pudding for a friend
A friend asked me for help.
She had a need to find a brownie recipe for a vegetarian with an intolerance to soy. That ruled out my recipe for vegan brownies.
After much searching, and a little experimentation, this recipe for Milk And Soy-Free Brownies was born.
Recipe changes for your milk and soy free brownies
This recipe for milk and soy-free brownies uses two alternative ingredients to ensure your brownies are full of flavour, and have a moist consistency.
Coconut oil replaces soy and a banana is used to add texture and a great flavour that works well with the cocoa powder.
If you or your guest has an allergy to eggs, leave the egg out (obs), the recipe won’t suffer. You can put in more banana to replace the egg.
Personally, I use the white of the egg (see below) and it works beautifully.
I love finding recipes to fit the person
Living with an intolerance to foods can be challenging.
I have an allergy to egg yolk and casein, a protein found in cow’s milk. For years I found it difficult to eat out or find swaps for those ingredients in recipes. Puddings and cakes were a particular problem.
Whilst I’m grateful that removing sweet things from my diet out of necessity meant I wasn’t eating sugar and the calories sugar contains. I missed out on some lovely treats.
But through persistence, I found ways to live happily and safely by adapting recipes to meet my needs and still be tasty enough for serving to others.
When you need a recipe for someone with food intolerance, let me know, and I’ll help track down a solution.
My favourite go-to vegan recipe books
For anyone who wants to eat more plant-based foods, or replace a few meals each week with meat-free, delicious food, I recommend the Bosh books by Henry Firth and Ian Theasby.
Check them out on Amazon.
Recently, a friend asked me to help her find a recipe for someone with a dairy allergy. Easy I thought. Vegan brownies are just the job.
The brownies were for a lovely homemade birthday gift for someone with an allergy to both milk and soy.
My Brownies recipe has soy milk and chocolate in the recipe. The chocolate also has soy.
Time to put the thinking cap on.
And then I found this great recipe on a blogging site and decided to make it to check it out.
These brownies are delicious - I'm told. You see, it doesn't matter where you turn if you have an allergy!
This recipe uses banana. Banana's hate my gut. And an egg - and egg yolk is my major allergy.
You couldn't make it up.
Still, my trusty tester, my husband checked these out and passed them as fit for inclusion on my site so here we go.
- 1 400g/15 oz tin of black beans drained and rinsed
- 50g/half cup of cocoa powder
- 30g/quarter cup of plain flour
- 1 tsp baking powder
- 1 medium banana peeled and cut into pieces
- 1 large egg
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 50g/quarter cup of soft brown sugar
- Handful of your favourite nuts roughly chopped (I like walnuts)
- Preheat your oven to 350F/175C/Gas mark 3.
- Grease a muffin tin and or line it with individual cake/muffin paper.
- Leave the chopped nuts until later as you'll use those to sprinkle on the top of your brownie cakes before they go into the oven.
- Blend all the other ingredients in a food processor for a couple of minutes until the mixture is smooth.
- Spoon the mixture into the individual cases so they're evenly sized.
- Sprinkle the chopped nuts over the top.
- Bake in the oven for 20 minutes and test them with a knife to make sure they are cooked. If not, give them a couple more minutes but don't let them dry out.
- Once cooked, leave your brownie cakes to cool.
You Will Also Need
Muffin tin - Amazon has a great choice and at a good price point too.
Your brownies can be stored in an air-tight container for a day or so and for up to 3/4 days in the fridge.
They are also great frozen.
Amount Per Serving Calories 319Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 122mgCarbohydrates 39gFiber 9gSugar 11gProtein 11g
Nutrition information is for guidance only and has not been calculated or checked by agiftedamateur
For more great recipes for all types of diet, check out out Recipes page.