The National Garden Scheme has been supporting Horatio’s Garden since 2015, having donated £180,000 in that time to help the charity create and care for beautiful, accessible gardens in NHS regional spinal injury centres.
This recipe is from Horatio’s Garden volunteer, Katrina, who made these vegan brownies to welcome garden designer Cleve West when he visited the charity. Cleve West designed Horatio’s first garden, which opened in the Duke of Cornwall Spinal Treatment Centre at Salisbury District Hospital in 2012.
You can also download a recipe card here – Vegan brownies
- Preheat the oven to 180 degrees Celsius and line a 23cm brownie tray with baking parchment.
- Put everything except the handful of nuts, into a food processor and process until very smooth, scraping down the sides as you go.
- Give the handful of nuts a quick rough chop, then add to the processor and pulse until they are smaller but still chunky.
- Scrape into the brownie tray, smooth the surface and put into oven for approx 30 minutes. They will be fudgy when cooked but a skewer should come out clean.
- Cool completely before cutting and decorate with edible flowers if using.
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- 3 spotted/black bananas, peeled
- 1 tin of black beans with their juice
- 6 Medjool dates, destoned
- 125g cacao powder
- 60g buckwheat flour
- 2 level tsp baking powder
- 50ml organic coconut oil
- 50ml almond milk
- 1 tsp natural vanilla extract
- 1/2 tsp salt
- Large handful of pecans and walnuts
- Optional: use edible dandelion, viola and pansy petals to decorate