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Agave Vegan Brownies

Agave Vegan Brownies

Prep

15 min

Bake

25 mins

Serves

16

Difficulty

Medium
Agave Vegan Brownies

About

Delicious Agave vegan brownies ideal for anyone who wants to enjoy a chocolatey dairy-free snack.

made using

Agave Plant Syrup

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 350 degrees F / 180ºc.

Step 2

In a bowl, add all the dry ingredients and whisk really well.

Step 3

Heat the Agave Plant Syrup and water in a pan or microwave until hot. Add half the chocolate chips and mix until all the chocolate melts and is smooth. Add the vanilla and oil and mix in.

Step 4

Add the dry ingredients to the wet and mix to just about combined. It will be a stiff batter, stiffer as it gets cold. Fold in the remaining chocolate chips.

Step 5

Drop the mixture onto a parchment lined or greased brownie pan. Spread the mixture evenly using a spatula if needed.

Step 6

Bake for 22 to 24 minutes.

Step 7

Cool for at least 15 minutes if you can before moving them out of the dish. Slice and serve.

Ingredients – 5 items

Serving

1

Wet

Agave Plant Syrup

4 tbsp
Water

Water

62 ml
Chocolate-chips

Chocolate chips

Chunks or bar, vegan

120 g
Vanilla

Vanilla extract

1 tsp
Olive-oil

Oil

3 tbsp

Dry

Whole wheat pastry flour

Or whole wheat flour, or Spelt flour

120 g
Cornstarch

Cornstarch

1 tbsp
Baking-soda

Baking soda

1/4 tsp
Cocoa-powder

Cocoa powder

22 g
Fairtrade Golden Caster

Golden caster sugar

100 g

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Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

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A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
You've heard of Tate & Lyle Sugars... but do you know about our Sweetener?

The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

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🍩 Leeds Doughnut Shop
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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

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