All About Einkorn, the Wonder Wheat

by | May 19, 2021 | Main Dishes, Recipes, Side Dishes

Along my healthful culinary journey I have encountered many wonderful, nutrient dense and tasty whole grain options. Most of them have been geared towards a gluten free diet, however , there is one shiny gem in the bunch that does contain some gluten, but is a powerhouse in both nutrients and flavour that it is well worth being put into the spot light. Today’s star grain of focus is Einkorn. It’s name means single grain in German and is a type of ancient grain in the wheat family. It is the oldest strain of wheat grain known to scientists and one of the first to be  cultivated dating back around ten thousand years. Unlike the other more common forms of wheat used today, Einkorn has not been hybridized. Why is that a good thing you ask? While the idea of hybridizing a plant can seem good in that it creates an easier plant to grow with more yield and resistance to bugs, it also changes it’s inherent  properties. It has been found that some of the proteins found in hybridized wheat are new proteins that we humans haven’t evolved to digest properly as well as creating a  higher gluten content. It is believed that this may contribute to inflammation and intolerence in the body.  Not only is Einkorn not a hybridized grain, but it also is grown without the use of glycophosphate herbacides which also have been found to contribute to some people’s intolerance to modern wheat.While Einkorn does contain gluten, keeping it on the “grains to avoid” list for those suffering from Celiac’s, it can be well tolerated by some who are gluten sensitive. It all depends upon why you individually are having a reaction to wheat. Not only does it have a great nuttiness to it, but it has a higher protein content, twice the vitamin A and  3-4 times more beta-carotene, lutein, riboflavin and antioxidants than other wheats. It can be somewhat stickier than other wheats, so it is a good substitute flour for pastas, breads, scones and cookies, but does not do as well for spongier baked goods such as cakes. All in all,  EInkorn is a dynamic combination of great flavour and nutrition that offers a greater  “gluten acceptance” overall.  It is definitely worth exploring its versatility. Try my easy and versatile Einkorn pasta recipe and let me know what you think.

Fresh Einkorn pasta

by | Sep 10, 2020 | Recipes

Fresh Einkorn Pasta

A wonderfully flavourful pasta with a great texture that is chock full of nutrients.

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Servings:

4 for a main dish

8 for side dish

 

Time:

  Make the dough: 10 min.

  Rest the dough: 30min.

Roll and cut pasta: 20min.

Cook time: 30sec.-3 min. 

Calories:

 

Inroduction

About this Recipe

By: Jacalyn Brull

My husband is a huge pasta lover who is also quite picky about the pasta that he eats. I do not have Celiac’s, but find that I am quite sensitive to wheat products like many others, especially if they are made from American wheat. I was trying to find a good  pasta that would satisfy both my husband’s decerning pallate and my need for a lower gluten/ less sensitive option for me so that I too could partake in the pasta festivities. I was unable to find one on the market so I decided to experiment and create one myself. I am pleased to say that not only is this pasta healthier since it uses whole Einkorn flour instead of overly processed common white flour or semolina flour, but the taste is deliciosly nutty and the texture smooth with just the right bite.

Although the pasta dough recipe itself is important, I find that learning how the dough should feel is a large part of the equation. Since eggs come in all different sizes, it is vital to go by feel to know just how much flour to add as well as to know when you have gotten the dough kneaded to a good consistency. To learn more about Einkorn, check out my Blog post : All about Einkorn the Wonder Wheat

Ingredients

  • 2.5-3cups  organic all purpose Einkorn flour
  • 4 eggs
  • 2 tsp. olive oil
  • 1/2tsp. salt
  • 2 tsp. granulated garlic (optional)

As I mentioned above, eggs come in all different sizes so it is hard to give exact amonts of flour to eggs. I find that I use anywhere between 1/2 to 3/4 cup of flour per egg. Each egg makes about one full size portion, or a side dish portion for two. This breaks down to about 1/2 teaspoon of olive oil and garlic powder ( if you choose to add it) per egg as well.

Step by Step Instructions

Step 1

Combine the flour,salt and garlic together and create a mound/ pile on a work surface.  Create a depression in the center . You can combine the ingredients in a bowl first, or on the work surface itself.

 

Step 2

Add the olive oil to the depressed center of the flour mound and then the eggs.

Step 3

Using a fork, begin mixing the eggs into the flour mixture starting in the center and slowly moving outward, collecting more flour into the center as you go. You can beat the eggs in a seperate bowl prior to adding them to the flour if you wish.

Step 4

Once you incorporate enough flour to create a mixture that comes together as a soft and still a bit wet dough, you now can start kneading it together adding in a bit more of the flour at a time. You are trying to get to the point where the dough is no longer sticky. There is a small window between where your dough no longer is sticky and where you mix in too much flour making the dough stiff, so knead the dough and if it gets sticky, add in just enough to stop it from sticking to your hands. Through this method, your end product should feel smooth and somewhat elastic.

Step 5

When your dough has become that supple, smooth and elastic consistency, form it into  disk and wrap it in Saran wrap. You will want to refridgerate it  for at least 30 minutes before using to allow the dough to relax.

Step 5

After the dough has had its time in the fridge,  you are  now ready to either hand cut your pasta, put it through a pasta roller or extruder. I have always enjoyed the process of rolling out the dough and hand cutting it with a knife or pizza cutter. I like to work in sections and cut my dough disk into quarters. Lightly flour your work surface as well as your rolling pin if you are doing it by hand. Make sure to continually lift your dough as you roll to avoid sticking or buckling. I roll the dough out fairly thin… probably around a millimeter or less. The thinner the roll out, the more delicate the pasta is. If you do not roll out the dough thin enough, your finished pasta will be gummy.

Step 6

Fold the lightly floured dough into thirds ( or quarters if it is very long) and use a sharp knife or pizza cutter to cut the strips of pasta. You can make very thin linguine to very wide pappadelle depending upon your taste.  Once that section has been cut, open the folds back up and place the individual strips of pasta somewhere to lay out. I use a pasta dryer which is essentially a big wooden dowel with drilled holes along its length to insert thinner wood dowels. Before I had that, I would drape the pieces over a baking sheet. I know of some Nonna’s that drape the pasta over the back of a chair.

Step 7

Cook in a large pot of heavily salted water to your liking. If you are tossing into a sauce, it is best to take out just before it gets to the “al dente” phase since it will continue to cook once tossed with the sauce. It is also good to save some of that pasta water to add in while tossing the pasta to help coat the noodles and thicken the sauce.

Dairy Free Chocolate Ganache

by | Aug 20, 2020 | Dairy Free, Desserts & Sweets, Gluten Free, Grain Free, Recipes

Dairy Free Ganache

This recipe is just as decadent and versatile as its cream based counterpart

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Inroduction

About this Recipe

By: Jacalyn Brull

    

I started making my ganache like this by way of an experiment gone right. I have been minimizing my dairy intake for many years and found myself wanting to bake a cake with ganache on a whim. Not having any cream in the house, I decided to try the coconut milk that I had in the fridge as if it were cream, The result was spectacular. I have served this ganache in many different forms over the years and no one can tell the difference. I even have gotten many compliments on it. This recipe is incredibly easy. There are really just 2 ingredients if you don’t count whatever extra flavourings you choose to add. The keys are how you melt and incorporate the chocolate and what ratios you use to achieve the end result. Remember that the consistency of the ganache will always seem too loose and runny initially before it has time to set. I suggest using a good quality chocolate if you are making a dark chocolate ganache, but it is not as important for both the milk and white chocolate varieties. You can also use a monkfruit sweetened chocolate like Choczero to minimize your sugar intake.

Adding in extra flavourings:

Chocolate ganache is incredible all on its own without any help, but sometimes you can “kick it up a notch” as Emeril used to say or make something a little more exotic by adding additional flavours into the “cream” before incorporating it into the chocolate, or into the ganache before it sets and cools. There are several ways to do this.

 Flavouring ideas:

 Powders & Spices

 Mixing in coffee powder, coffee substitute powder or a combination of spices into the coconut milk/cream as it is warmed up is a wonderful way to enhance your ganache.

Mocha/Espresso:

Add in 1 tbsp. of espresso powder or instant decaf coffee with 1/3 tsp. of cinnamon into the cream per cup of ganache.

Mexican Chocolate: 

Add 2 tsp. cinnamon and a pinch of chipolte or chili powder.

Chai/ pumpkin pie /warming spices: 

Play with combinations of, cinnamon, cardamom, allspice, nutmeg, ginger, clove etc… 

Curry:

I find that a yellow curry powder or mild Madras curry tastes really good with chocolate. In this case, I would suggest using the canned coconut cream version instead of the boxed coconut milk to impart a nice coconut essence in the background. Look at the directions for a “whipped ganache” for information on this.

 

 Infusions/decoctions

 This is another great way to bring flavour to the party. Using teabags, dried flowers, herbs and roots. Let your infusion steep, strain it & then reheat it.

 Earl Grey or Chai tea: You can steep several bags of tea into the coconut milk for about 45 min. I let it simmer on the lowest possible setting for about 15 minutes and then let it sit for the rest of the time. Afterwards, remove the bags and reheat the liquid. This works for peppermint, hibiscus ( great for white chocolate ganache) and other teas/tisanes as well, so you are only limited just by your imagination. 

Saffron: Steep 10-15 threads of saffron into the already hot liquid for around 15-20 minutes or so to allow the saffron to “bloom” then reheat the liquid. The coconut milk will develop a nice orangey yellow colour.

Zest: Adding in the zest of any of your favourite citrus into the coconut milk adds a great refreshing and zinginess to your ganache. This is an important time to make sure the fruit is organic. Steep for about 15 minutes

Vanilla Bean: Scrape the inside of a vanilla bean into the coconut milk and then drop the pods in as well. Steep for about 45 min. -an hour.

Ginger: cut a couple chunks of ginger root and steep in the hot coconut milk for an hour.

Lavender flowers: Like the hibiscus tea, this one works really well with a white chocolate ganache. It also pairs really nicely with vanilla.

 Extracts

 There are so many options when using extracts for flavourings.  Some extracts are much stronger than others, so the amounts will vary.  Typically I would suggest about 1/4 tsp. per cup of ganache. Taste as you go to see. Not enough and you won’t taste it, but adding in too much will make it very bitter and harsh. In this case, you are adding the extract in after the ganache has been mostly incorporated and then stir it in as you continue to smooth out the mixture. 

 

Alcohol

 Adding in liqueurs such as Amaretto, Kahlua, Frangelico, Chambord or Bailey’s or liquor like Brandy or dark rum are a nice touch especially if you are using the ratios to make a fudge like consistency for truffles. The trick is to not use too much or else the mixture will seize or curdle.  I suggest 2-3 tsp. per cup of ganache added into the mixture once combined. It will seem like it won’t incorporate, but keep stirring and it will smooth out once again.

 

Ratios:

 Dark & Milk Chocolate

 Fondue/Dipping/Thin Glaze: 

 1:2

 Since you want the end result to coat and remain a liquid, you use one part chocolate to two parts coconut milk. I suggest the boxed coconut milk in this instance.

 Thick Glaze/Frosting/Filling:

 1:1

Use one part chocolate to one part coconut milk. You can either use the boxed coconut milk or the “cream” part found on top of a can of coconut milk or cream (leaving behind the coconut water). 

Glaze: You let the ganache sit for about 15 minutes to let it set and thicken a bit before pouring over your baked goods. It will still be quite runny and will need to continue to solidify in the fridge once glazed.

Filling: Put the ganache in the fridge for about 1 hour before trying to frost or fill.

Whipped Frosting/Filling:

 1:1.5

 To get a whipped consistency, you need to use the coconut cream or milk from a can instead of the boxed and use only the top “cream ” part. When your ganache is combined, put it in the fridge for about an hour to let it set in a bowl that can be used for whipping with a hand mixer or stand mixer. You don’t want to transfer the contents into another bowl because you get a better whip if the bowl is also cold. Once the ganache is set, whip it on high until fluffy. If it starts to become grainy, it has gotten over whipped. If that happens you can start over by remelting it in the microwave for 10 second intervals and repeat the process.

Truffle: 

 2:1

 To make your ganache a rich fudge like consistency that would be good for truffles use 2 parts chocolate to 1 part coconuy milk/cream. Let the ganache put it in the fridge for at least an hour to set. Once ready, use a spoon or melon baller to portion out the ganache and shape with your hands. You can dip them in chocolate, roll them in cocoa, nuts, crushed cookies or brittle. 

 White Chocolate

White chocolate  is made up mainly of cocoa butter and sugar and does not contain the cocoa solids that is found in other chocolate. This makes it a softer product to start, so the ratios are a bit different.

Fondue/Dipping/ Thin Glaze:

2.5:1

 To achieve a smooth and velvety dipping gananche use 2.5 times the amount of white chocolate chips to coconut milk/cream.

Frosting/Filling:

  3:1

 For a consistency that you could pour over while still warm for a thick glaze or be able to pipe or fill when cooled and set, use 3 parts white chocolate chips to 1 part “cream.

Truffle:

 4:1

 To get your white chocolate ganache that wonderful fudgey consistency that is good for making truffles, you need to use 4 parts white chocolate to one part coconut milk/cream. Let it set for an hour in the fridge before shaping into balls. You can use a melon baller or a spoon to portion your truffles. If the ganache is too stiff once you take it out of the fridge, let it sit for about 15 minutes and it will soften just enough. 

Ingredients

  • 1 cup chocolate chopped fine or as chips
  • 1 cup coconut milk or cream

I have put a 1:1 ratio in the ingredient list just as an example. Follow the ratio guide above for the consistency and type of Ganache that you want to achieve

Step by Step Instructions

Step 1

Finely chop the amount of chocolate needed from the above ratios, or measure out the chips and put into a mixing bowl.

Step 2

 Measure out the amount of coconut milk needed from the ratios above and heat in a pot on the stove until tiny bubbles start to form along the edge of the pot. DO NOT BOIL.

Step 3

If infusing, decocting or using any powder flavourings, add them in at this point. See info. for each above.

Step 4

Pour the hot milk/cream over the chocolate and let it sit for about 3-5 minutes allowing the liquid to begin melting the chocolate.

 Step 5

Use a whisk to start mixing the two. At first it will seem like they aren’t going to incorporate, but keep whisking and it will smooth out to a beautiful liquid chocolate. Remember that it will be much looser in this state, but will firm up to whatever level you have chosen once set.

Step 6

 If you are adding in extracts or alcohol based flavourings, add them in at this point and whisk until incorporated. It will seem like it is curdling the mixture, but continue to whisk and it will become smooth again as long as you aren’t trying to add in too much.

Step 7

If you are using as a dipping sauce or thin glaze it is now ready. If you are trying to glaze the outside of a dessert with a thicker consistency, let sit for about 15 minutes before pouring over. If you are wanting to use as a frosting, piping or truffle consistency, let it set in the fridge for at least an hour.

Grain Free Chocolate Brownies

by | Aug 12, 2020 | Dairy Free, Desserts & Sweets, Gluten Free, Grain Free, Recipes

Decadent Date Almond Brownies

These moist and chocolaty cake brownies are great by themselves or to be used as a base for many other delectible sweet treats.

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Servings:

16

Ready In:

30 min.

Calories:

160

Sugar Content:

5  grams

Bake Time & Temp.:

16min. @ 350F

 

Inroduction

About this Recipe

 By: Jacalyn Brull

This recipe was born from my desire to find a healthier way to satisfy both mine and my family’s sugar cravings. How could I combine nuts and fruit together to make one of my husband’s favourite chocolaty sweet treats, have him actually like it and not feel like he was just eating something healthy that was a shadow of the original. I feel that this recipe succeeded and it is also amazingly versatile. By making slight changes, it can become more of a cake than a brownie and it can be made oil free or vegan. I have used this for a base to make a variety of brownies, cakes and even a trifle. I’ll post some of those recipes soon. For this one I “iced” it with a dairy free Mexican chocolate ganache.

    The recipe is essentially all done in the food processor however if you do not own one, the same thing can be achieved by putting everything into a bowl and using s hand mixer. I personally prefer to do the date & hot water step in a separate pot, but have also tried it in the processor to save on the extra clean up and it works just fine.

To make the recipe more of a cake consistency: Change the amount of hot water to 3/4 cup and bake for an extra 4-5 minutes.

To make the brownie more fudgey: Use only 1 egg

To make the recipe Vegan: Substitute the two eggs with 2 “flax eggs”. This can be achieved by mixing 2 tablespoons of ground flax seeds with 6 tablespoons of water – 1:3 ratio per egg) and let the mixture sit until the flax seeds absorb the water and it becomes gelatinous.

Oil options: I have made this recipe with both organic coconut oil and grass fed ghee. They both work equally well, however the coconut oil does impart a slight coconut flavour in the background of the finished product. It’s a great option to use when making any brownie variation featuring coconut i.e the coconut macaroon brownie, the German chocolate brownie and others that I will share in the future.

To make the recipe oil free: substitute unsweetened organic applesauce- 1:1 ratio for the ghee/ coconut oil. The end result will be a bit lighter in texture, but equally delicious. Because the applesauce will increase the sugar content, I would suggest skipping the 1 tablespoon of maple syrup.

To maple syrup or not: I have made it both ways. I prefer it less sweet ( without the addition) and my husband prefers it a bit sweeter, so it’s personal preference. Since I am originally from Canada, any recipe is of course better with maple syrup 🙂

Cocoa powder: I recommend using a very dark cocoa powder. This will add to the intensity of the chocolate flavour in the end.

Almond butter: I typically like to use raw organic almond butter in this recipe, although I have been out of it a couple of times and have tried the roasted version in its place.The former is a bit healthier, but the latter adds a nice hint of “toastiness  in the background. 

Additions: There are all kinds of  great ingredients to add in to the batter if you want; freeze dried fruit, nuts, coconut, cocoa nibs or chocolate chips. If you want to have the chocolate chips without the added sugar, there is a monkfruit sweetened chip by Choc Zero that is a good alternative. It comes both in white, milk & dark chips. Pictured below.

Coffee powder: I add in the coffee to enhance the chocolate flavour. Like the maple syrup, it’s technically optional, but I love the taste. If you are concerned about the added caffeine in espresso powder on top of that found in the chocolate, you can use instant decaffeinated or a roasted barley & chicory substitute. I’ve tried them all and they are all great.

 

 

Ingredients:

1 cup chopped Medjool dates ( about 11 dates)

1/2 cup hot water

1 tbsp. coffee powder ( *see notes above)

1/3 tsp. cinnamon

1/4 cup ghee or coconut oil

1/2 cup almond butter

1 tbsp. maple syrup ( optional. * see notes above)

3 tsp. vanilla

1/2 cup dark cocoa powder

1/2 tsp. sea or pink Himalayan salt

1 tsp baking soda

2 eggs

slightly under 3/4 cup almond flour

 

These are all of your ingredients. This picture shows the coconut oil instead of the ghee since that is what I originally used until more recently. It also shows the apple sauce alternative to the oil, but doesn’t show the ground flax seed option nor the other coffee powder options. You can see those in the photo above.

Step by Step Instructions

 Step 1

Remove the pits from the dates ( if they are not already depitted) and chop into small pieces.

 

Step 2

Boil the water and add in the coffee powder and cinnamon. You can either do this in a separate pot or heat the water in a kettle and add all to a food processor

 Step 3

Turn off the heat and add in the chopped dates. Combine together and let the mixture sit for 5-10 minutes to cool and allow the dates to absorb the liquid. 

 

What it will look like when the dates have absorbed the liquid.

Step 4

Put date mixture into the food processor ( if doing separately) and process until smooth. It should have a butter like consistency and will look like the picture below.

Step 5

Add in the ghee/coconut oil, almond butter, vanilla, salt and optional maple syrup and process until smooth.

 Step 6

Continue to combine the rest of the ingredients ; cocoa, baking soda, eggs and almond flour and pulse in between each one adding in the almond flour last and pulse just enough to combine but no more ( typically only 3-4 pulses). You can also just fold the almond flour in with a spatula after removing the blade from the processor.

Step 7

 

Pour batter into a well greased and parchment paper lined 9×9 pan. If you are planning on adding in ingredients such as chocolate chips or nuts you can either blend them into the batter in the processor after removing the blade, or use a spatula to incorporate them once poured into the pan. Bake for approximately 16min. at 350F ( each oven varies slightly). You can check doneness with a toothpick, but if you are adding in any chocolate chips &/or you want a nice fudgey consistency, it may give you a false reading. I find that it’s better to touch the top and gently press with a finger or two. The top of the brownies should have a little spring back when ready. 

Step 8

Top with my Dairy Free Ganache recipe

 

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Grain Free Date “Turtle” Brownies

by | Aug 11, 2020 | Dairy Free, Desserts & Sweets, Gluten Free, Grain Free, Recipes

Date “Turtle” Brownies 

These are so incredibly gooey and decadent with just a hint of saltiness from the date “caramel” to counter balance the sweetness.

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Servings

16

Ready In:

45

Calories:

220

Sugar:

8 grams

Good For:

Dessert

Inroduction

About this Recipe

By: Jacalyn Brull

What I absolutely love about these brownies are that they are incredibly decadent, but are basically made from nuts and dates. They aren’t a low calorie or sugar free dessert by any means, but are definitely a healthier version of the traditional sweet treat. All of the sugar except an optional tablespoon of maple syrup comes from dates. Although dates are somewhat high in sugar, they are both low on the glycemic index and are chock full of fiber which can help reduce your LDL cholesterol ( what they call the “bad” cholesterol) and help with your digestion.  Just two dates contain over 3 grams of fiber!! They are high in antioxidants and also contain a variety of vitamins, minerals including iron, potassium, magnesium & B vitamins. Okay, enough of me going on the healthy date “soap box”.

The “salted caramel” topping can also be used for a great “fondue” like dipping sauce simply by adjusting the amount of hot water  to 3/4 cup ( or add to your desired consistency). I originally was making the recipe with 1tbsp. of maple syrup and 3tbsp. of ghee. This was a highly rich, sweet and buttery “caramel”. I wanted to see if it could taste as good by making it much healthier and removing both the maple syrup and ghee. The end result was still incredibly delicious, but not quite as rich. Now when I make the recipe for others, I make it with the added 1/2 tsp. maple syrup and 1 tbsp. of ghee. If I were making it just for myself I would eliminate both since it is healthier and I tend not to like my desserts quite as sweet. Play around with it and tell me what you think.

 

Ingredients

The Brownies:

Use the Grain Free Brownie Recipe. Click below

Grain Free Brownie Recipe

Onced baked, let the brownies cool before topping with the “salted caramel“, nuts and chocolate.

The main ingredients for the date ” salted caramel” minus the cinnamon and coffee powder.

The Date “Salted Caramel” Topping:

  • 9 Medjool dates
  • 1/4 cup very hot water
  • 1 tbsp. coffee powder 
  • 1/3 tsp. cinnamon
  • 3 tsp. Bourbon vanilla extract
  • 1/2 cup almond butter
  • 1/2 tsp. sea salt
  • 1/2 tsp. maple syrup (optional)
  • 1 tbsp. grass fed ghee (optional)

For the topping:

The espresso powder is added into this recipe not so much for the coffee flavour itself ( although that is nice), but for the roasted “bitterness” that it imparts to the “caramel”. It replaces the “burnt sugar” finish that you would taste with a real caramel. You can easily replace the espresso powder with an instant decaf coffee or a coffee substitute /roasted barley & chicory powder to achieve the same effect. For those of you who do not like the taste of coffee  or that roasted bitter finish, the “caramel” is just as good using only the vanilla and skipping the powder all together. The base that creates the “caramel” really is the mixture of the date paste with the almond butter.

I typically add a heaping 1/2 tsp. of the sea salt because I really like how the saltiness off sets the sweetness. If you aren’t a salty to sweet fan then lower the amount of salt, however no lower than a 1/4 tsp. since some salt is needed to bring out the other flavours.

Step by Step Instructions

Step 1

De pit and finely chop the dates

Step 2

Combine the water, coffee powder & cinnamon and heat to a pre boil.

** note: The picture below shows this process, but for a “dipping sauce” consistency, so it has more water in it. The process, however, is the same.

Step 3

Add the dates and stir to combine. Let the mixture set for 5-10 minutes to allow the dates to absorb the liquid. You can do this in a seperate pot or in the food processor. If you are doing it all in the foood processor you will have to use a spatula to scrap the bottom several times to make sure that it is all incorporated.

Step 4

blend until it becomes a smooth paste and there are no more pieces of dates in the mixture.

Step 5

Add in the almond butter. salt and vanilla. Blend until fully incorporated. It should have the consistency of a thick caramel. 

Step 6

If wanting a sweeter and richer “caramel” add in the optional maple syrup and ghee. Combine until smooth

Step 7

Use a spatula to top and smooth the mixture onto the cooled brownies ( that are still in the baking pan).

Sprinkle the top with chopped pecans and chocolate ganache drizzle. https://abetrlife.com/dairy-free-chocolate-ganache/

I use the 2:1 chocolate to coconut milk ratio for the ganache and use only about 3 tablespoons of chocolate since it doesn’t take much to drizzle. Dunk a fork or your whisk to the still warm and liquid ganache and flick your wrist back and forth to create a nice “Jackson Pollock” splattered effect over the top. Refrigerate for about an hour before removing brownies from the pan to cut.