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Saturday, 17 January 2015

Gluten Free Chocolate Brownie


To celebrate starting my blog, I'd like to share this recipe with you. It's my adaptation of the Healthy Food Guide Chocolate Brownie.  My favourite baking recipes are really simple ones- and this is one my standbys. It's great if you are expecting visitors and want to offer something homemade at short notice. I have used buckwheat flour as I love it. It's naturally gluten free and very healthy. This recipe is egg free and you could make it dairy free by using dairy free chocolate chips (look in the health/gluten free section in supermarket, speciality stores or online. There is a brand called Sweet Williams that does dairy free chocolate). The brownie is very quick to make and has an apple sauce/purée base. You can either use ready made apple sauce or if you have some puréed use that. (This recipe is great if you have been making purées for baby as can use some of the purée you've made already). Pear purée is also nice in this brownie. For the nuts, you can either use ground almonds or grind your own nuts in the food processor. I have used ground walnuts, Brazil nuts and almonds at various times and it is delicious with either or a combination.

Makes about 15 brownies (4x4cm)
Egg free, gluten free, dairy free (if df choc chips used)

Unsweetened apple purée/sauce 1 cup
Cocoa 1/3 cup
Buckwheat flour 1 cup
Baking powder 1 teaspoon
Baking soda 1/2 cup
Sugar 1/2 cup
Salt 1/2 teaspoon
Dark chocolate chips 1/2 cup
Ground nuts (almond, walnut or Brazil) 3/4 cup

Preheat the oven to 180 degrees Celsius and spray a baking dish lightly with canola oil spray. Place the apple purée into a medium sized bowl. Sift in the cocoa, buckwheat flour, baking powder and baking soda. Add the sugar, salt and ground nuts and mix until just combined. Fold in the chocolate chips. Transfer to the baking dish and bake for about 25 minutes, or until the centre feels set. Cool completely in dish before turning out. Delicious on its on or served with your favourite sweet condiments.

Happy eating and welcome to simplybeautifullylovely!

3 comments:

  1. Hey! It all looks so good! A couple of quick questions, what makes you use buckwheat over other flour substitutes? And do you think it changes the overall taste and texture?

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    1. Thanks for all of the questions- I love the taste of buckwheat flour so that is the main reason I like to use it over other flour substitutes.It's also high in protein, fiber and iron, which other reasons I like to use it. Buckwheat flour is slightly bitter, so it won't be as sweet as using a gluten free baking mix, rice flour or tapioca flour. Texture wise, it is probably not too different but would be different from if you made it following the original recipe.

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