Emma Bennett (legally Emma Apin… it’s just that she hasn’t been bothered to change it since getting married… but if it’s Facebook official, then it still counts, right?) A.K.A @sunflowercitizen is a writer, animal lover and plant-based coeliac who thrives on creativity and turmeric lattes.
She is highly excitable and enjoys meeting new people, using as many colours as she can in every meal, and eating almond butter out of the jar. Oh, and she has a cat called Lenny who is the bomb and everyone should meet him because yeah, he’s great.
Emma has very kindly created three gorgeous recipes for us to share with you:
Chocolate Tahini Shake
If you like what you see (and if you don’t like the look of these delicious creations, I think we need to have a serious chat) head over to her Instagram page @sunflowercitizen where she regularly shares her recipes and talks about chocolate in some shape or form almost daily. Cheers for being real Emma. We love you.
The Best Black Bean Brownies Ever
GF, DF, vegan
1 can of rinsed black beans
2 tbsp smooth peanut butter (I prefer Mayver’s)
2 tbsp cacao powder (I prefer Loving Earth)
1/2 cup almond meal
1/2 cup rice malt syrup (I prefer Pure Harvest)
1/4 cup melted coconut oil
1/2 tsp baking soda
Preheat oven to 170 degrees Celsius.
Line a square tin (20cm x 20cm) with baking paper.
With a food processor or blender, blend all of the brownie ingredients together.
Pour mixture into the square tin.
Place in oven and leave for 25-30mins.
Take out brownies and let rest for 20-30mins.
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