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Super-Distinctive Herb-Infused Vegan Brownies
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Super-Distinctive Herb-Infused Vegan Brownies

Prep Time: This is going to take a few hours so put on some Bob Marley or watch a few episodes of Bill Maher while you prepare your treats.

Cook Time: Not as long as the prep time.

If you like those thin mint Girl Scout cookies (yes, they are vegan, but it’s complicated, so visit this site for more information) and you want to duplicate the taste in a moist, chewy brownie, you’re in luck! There is a way to infuse mint (or any dried herb) into your recipe. If you prefer the cookies, see the recipe on the aforementioned site and use the same extraction method. 

You will need to extract the flavoring from the mint (or other herb) leaves because you certainly don’t want to bite into a brownie and then be told you have a green thing in your teeth.

What you will need:

Extraction necessities:

4 tablespoons coconut, vegetable, safflower or sunflower oil –do not use olive oil 5-13 grams of dried mint (or other special herb) leaves (If you are actually thinking of using mint, get the kind used to make Mojitos, only dried)

Water for boiling

Recipe ingredients:

2 cups of all-purpose flour

2 cups raw sugar

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 teaspoon vanilla

Optional: walnuts

Put the dried leaves between your hands and rub your hands together until the leaves are reduced to an almost powder-like consistency or use an herb grinder. The idea is to get the dried herb into very small particles but not exactly a powder. Bring a cup of water to a boil in a very small pot. Add the oil to the water, and then add the dried herb of your choice. Lower the heat and allow it to simmer. Watch the pot closely to add more water as needed as the water evaporates. After about 3 hours, allow the water to naturally evaporate leaving only the oil. Allow it to cool. You may need to strain the oil through a coffee filter depending upon the type of herb you are using. If you have large particles of herb, strain them out. The oil will be a greenish color.

Prepare your brownie pan by spreading oil on the bottom and sides, and then lightly flouring the surface.

In a large mixing bowl, combine all the dry ingredients. Add the prepared oil, water and vanilla extract and mix until well blended. Add walnuts, if desired. Sing “Three Little Birds” by Bob Marley (or just wait 3 minutes) while mixing so as to be sure to spend enough time on this step.

Pour the mixture into the prepared pan and bake at 350 for 30 minutes. Brownies are done when the top loses its shiny appearance.

You can use any herb you want in this recipe, though you probably want to avoid Rosemary or Basil. 

Note that whichever herb you are using, your kitchen will be filled with the singular aroma of that particular herb. Just sayin’.

 

 

 

 

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Michelle A. Rivera is the author of several books including HOSPICE HOUNDS, Animals and Healing at the Borders of Death (Lantern Books); CANINES IN THE CLASSROOM, Raising Humane Children through Interactions with Animals;(Lantern Books) DO DOGS HAVE BELLY BUTTONS? 100 Questions and Answers about Dogs(Adams Media); THE SIMPLE LITTLE VEGAN SLOW COOKER and THE SIMPLE LITTLE VEGAN DOG BOOK(Book Publishers, Inc.) and ON DOGS AND DYING (Purdue University Press). She is also an essayist and has been published in the vegetarian essay book “Voices from the Garden.” She is a freelance writer/editor and along with her Certified Therapy Dogs, a Humane Educator and R.E.A.D tutor. Michelle is a past blogger for PetaPrime.org and a writer for several online publications including eHow, Livestrong, Rachel Ray, The Daily Puppy, USA Today, Cracked and others. She has two Certified Delta Society Therapy Dogs: Murphy, a Golden Retriever, and Tabitha, a Standard Poodle; and two cats. All are rescued animals. Michelle lives in South Florida with her husband, John, an attorney, and is the proud grandmother of three lovely children, Austin, Alexander and Adrienne.

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