What a morning! We’re looking after our neighbour’s cat Rocky while they’re away on holiday. He’s old and spends a lot of time outside…. but this morning he has been savaged by a dog. The poor thing has now dragged himself into a very small gap between two houses and there is no way we can reach him. So far, the local vet has been useless (apparently we’ve got to take him in, despite the fact we can’t reach him), the RSPCA and the Fire Brigade have said they’ll call back. Meanwhile, the poor injured moggy is losing blood and we can’t help him :-(.
UPDATE: The RSPCA have now called and are on their way but it’ll take half an hour at least. Please hang in there Rocky…
So to while away the waiting time I’m going to make some brownies in his honour (hence the name) – I’ve never had much success with egg-free brownies before, so we’ll see, but this recipe is inspired by Vegan Cookies Invade your Cookie Jar, so I bet they’re lovely….
LATEST UPDATE: the fire service safely got him out. Poor little moggy was in a bad way. We got him to the vet, but sadly they couldn’t save him…. so we’re a pretty sad household now :-(. My youngest (little s) will be devastated, she even asked only yesterday if we could come and visit Rocky when we eventually move out of our rental house…..
Hopefully, the brownies that are in the oven may cheer them up a bit.
RIP Rocky, these are in memory of you – dark with a few white flecks and a little bit craggy
Rocky Brownies (dairy-free, egg-free, nut-free, vegetarian, vegan)
makes about 9
- 90g dark dairy-free chocolate (Kinnerton is great)
- 75g dairy-free spread
- 2/3rds cup granulated sugar
- 1/2 cup of oat milk
- 1 tbsp cornflour
- 1 tsp vanilla bean paste
- 100g plain flour
- 1/2 tsp baking powder
- 2 tbsps drinking chocolate
- 2 tbsps cocoa powder
- 1 pack of white chocolate buttons (Humdinger do dairy free ones)
- pinch of salt
– Line a square baking pan with foil and oil
– Preheat the oven to 180 degrees centigrade
– Melt the dairy-free spread and chocolate together, stir until smooth
– Add the sugar and stir until dissolved
– Whisk together the oat milk, vanilla and cornflour. Add to the chocolate mix and stir
– Sift in the flour, baking powder and drinking chocolate. Gently fold in to combine. Fold in the white chocolate buttons
– Pour into the baking pan and level off
– Bake for 25 minutes until just set in the centre (they will be very fudgy)
– Let cool in the pan, then cut into portions.
– Serve with dairy-free ice cream – yum!