Healthy Vegan Brownies with Amy Owens
Can you tell us a bit about yourself and how you got into blogging?
I started @dairyfreestan in the first lockdown when Stanley was only 6 months old - both my boys have been dairy intolerant, so I knew I wanted to document our life on how I manage this within weaning.
You talk very openly about your family’s diets; how do you deal with intolerances?
I am fairly relaxed - I believe an intolerance can be built up in time. I worked very closely with a dietician on introducing new dairy products in stages via the milk ladder!
What are some of your favourite dairy alternatives?
I love Oatley (oat milk) as well as Pure sunflower spreads, I also use various foods as my boy’s source of calcium.
What’s your favourite meal to cook for all the family?
It has to be a classic cottage pie and baked beans (is that cooking?)
As a stylish mum, what are your go-to fashion tips for country living?
Be you! Don't follow the latest trends because everyone else is. Go for brands and products that make you smile. I love a classic design which never goes out of fashion.
What are you looking forward to most this Autumn?
What are your favourite La Coqueta pieces this season?
I love the rich colours this season, the Green Loden Coat and Zas Cardigan are true classics! Throw in a pair of tartan shorts and I am sold.
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 2/3 cup olive oil, divided
• 1/2 cup boiling water
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1 cup semi-sweet chocolate chips*
• Halloween-coloured sprinkles
• Candy googly eyes
• Anything else you can add to make them jump off your plate
• Preheat oven to 350˚F and line a 9×13 baking pan with parchment paper.
• In a large bowl, whisk together cocoa powder, baking soda and salt.
• Whisk 1/3 cup olive oil and boiling water into cocoa powder mixture until smooth.
• Add sugar, eggs, vanilla extract and remaining 1/3 cup olive oil. Whisk until smooth.
• Slowly whisk in flour until smooth.
• Fold in chocolate chips with a rubber spatula.
• Pour batter into pan and top with sprinkles. Bake for 35-40 minutes
• Remove from oven and let cool in pan for 30 minutes before decorating with googly eyes.