A great way to use up leftover marrow, and you really can’t taste it. It just makes your brownies moist and yummy.
200g grated marrow or courgette from the Barlow Moor Road Community Garden. I recommend removing the skin from the marrow because it is often tough, as well and the seeds/spongy core. You can probably grate the whole courgette, though
- 200g caster sugar (you can use up to 400g: I don’t like them that sweet)
- 260g plain flour
- 70–90g cocoa powder (I use 90g because I like them very chocolatey!)
- A pinch of salt
- 1 tsp vanilla
- 150ml soya/oat milk
- 200ml sunflower oil
- 100ml cold water
- 2 tsp baking powder
- 100g chopped walnuts (any chopped nuts will do; you can also add chunks of vegan chocolate or cranberries for a luxury brownie)
1. Preheat the oven to gas mark 4/175°C/350°F and line a shallow baking tray.
2. Combine all of the dry ingredients, stirring in the baking powder well. Then add the grated marrow and again mix well.
3. Measure all your wet ingredients into a jug and pour in, stirring well. Quickly pour the mixture into the baking tray – the baking powder is activated by moisture so get it in the oven quickly!
4. Bake for 25 minutes.
5. Check the surface of the brownies; if it is no longer shiny, remove them from the oven and allow to cool before slicing.
6. If you store them in an airtight container at room temperature, they should keep well for up to 4 days, if you don’t eat them first!
7. This recipe freezes well.
SARAH’S STUFFED MARROW/OVERSIZED COURGETTE
Marrows come in two types: those with tough skins, which you may wish to remove after baking, and those that are tender, just like courgettes. So assess your marrow and judge accordingly.
You can stuff the marrow with anything you would make a burger with, or that is sticky, e.g. leftover risotto works fine.
- 1 large marrow from the Barlow Moor Road Community Garden
- 150g mushrooms, finely chopped
- 1 medium onion, finely chopped
- ½ red pepper, finely chopped
- 150g Puy lentils, canned and drained (you could use chickpeas – slightly crushed)
- Approx 150 g dry weight stuffing mix
- Pinch dried chilli
- Herbs – whatever you like
- 15–20 olives, chopped
1. Lightly fry the veg, or even just zap in the microwave in a covered bowl, until soft. Add in the stuffing mix and herbs and add the required amount of boiling water to reconstitute your stuffing mix. Stir in your lentils.
2. Give it a good mix and allow it to stand while you prep your marrow.
3. Wash your marrow and slice off the ends. Cut the marrow into chunky rings, 10 cm deep, so you can add a good amount of stuffing. (It often shrinks down in the oven.) If you have a smaller marrow you can cut it lengthwise (boat style) and stuff it that way.
4. Use a spoon to remove the spongy core and seeds. Arrange your marrow in a roasting tin or a backing tray with a high rim.
5. Get stuffing – pack the mixture in well!
6. Add a few tablespoons of water to the tray/tin and cover the tray/tin with foil. This will help the marrow steam in the first part of cooking.
7. Bake in an oven at around gas mark 6/200◦C/400◦F for about 45–60 mins. Check on the marrow during cooking – some cook quickly, while others are slower.
8. When marrow is getting soft, take off the foil and allow to bake for around a further 15 mins to crisp up the top of the filling.
9. Serve hot with green beans and new potatoes and gravy, or why not make a tomato and herb sauce! Also delicious cold with a tomato and rocket salad.
MATYLDA’S CHOCOLATE BEET CAKE
- 1 large beet from the Barlow Moor Road Community Garden
½ cup apple sauce
2 tbsp water
1 tsp vanilla extract
1 cup wholewheat flour
½ cup unbleached white flour
½ cup cocoa
½ cup sugar
½ cup maple or agave syrup, to taste
1 tsp baking powder
½ tsp salt
1. Place peeled beets in a large saucepan and cook them until soft. Preheat oven to gas mark 3/160◦C/325◦F. When the beets are cool, use a blender or a food processor to puree them.
2. Mix dry ingredients in a large bowl and add beet puree mixed with the syrup, apple sauce, vanilla extract and water. Stir quickly until well-combined and transfer to an oiled baking tin. Bake for 35–60 min depending on the size of tin you used. Check from time to time by inserting a toothpick in the centre of the cake – when the toothpick comes out clean, the cake is ready!
MATYLDA’S SOURDOUGH OATMEAL APPLE CAKE
- 1¼ cup flour
1 cup starter
1 mashed banana
1 cup soya (or almond, coconut, etc.) milk
½ cup oats
3 tbs sugar or maple/agave syrup
2 tbs oil
¼ tsp cinnamon
¼ tsp salt
2 tsp soda
1 chopped apple
Optional: ½ cup raisins and/or ½ cup nuts
1. Two nights before: Prepare a starter with 5 tbs flour and 2 tbs water. Leave covered, stir in the morning and then cover again.
2. The night before: Mix oats with milk, starter and flour. Leave overnight.
3. Mix dry ingredients in a large bowl and add the wet ones. Add raisins, nuts, chopped apple and mashed banana. Stir quickly and bake for 30 minutes at gas mark 3/160◦C/325◦F.