Last semester we were in the course “Global Theories, Local Realities.” where we worked on combatting the issue of climate change, specifically methane emissions in the atmosphere. Something we noticed in our research was that shifting diets to include more plant-based foods can reduce the amount of methane emission.
We hope to spread awareness on more environmentally conscious diets and how we can initiate change on a local scale. Stay tuned for next month as we will share another vegan/vegetarian recipe along with other cool facts about environmentally conscious diets!
-Sara and Lucy
2 TBSP Unsweetened cocoa powder
1/3 Cup shredded coconut
1 cup flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup strong brewed Masala Chai
1/2 cup canola oil
1/2 tsp vanilla extract
Preheat oven to 350 degrees and spray 8×8 inch baking pan with cooking spray then dust with 2 TBSP cocoa powder. Blend the coconut in blender until minced.
Whisk together flour, sugar, 1/4 cup cocoa, baking powder, and salt. Stir in chai, oil and vanilla extract. Fold in coconut and spread batter into pan
Bake for 20 minutes, until top is not shiny then let sit 1 hour before cutting.