Gluten free – grain free – dairy free – can be refined sugar free – vegetarian – contains eggs and nuts Well folks, I know it's a big call, but these Brownies really are the best I've tasted that are gluten/dairy/grain/refined-sugar free. And being the chocoholic that I am, I've tasted a few! They began their life as a 'happy accident' when I was attempting to convert a Ferran Adria chocolate cookie recipe to dairy and gluten free. It was supposed to be rolled up in baking paper into a log and cut into cookies, but mine was way too runny, so I put it in a tin and baked it. The first taste test put me into a happy spin as I realised the potential. Another batch with a couple more tweaks later and....HEAVEN! The other 'Friendly' Brownies I've made in the past haven’t quite delivered the texture that I love in a Brownie, but these certainly have - that really soft, slightly gooey, almost-not-cooked-enough interior, with a slightly crunchy sugar-formed exterior, and an overall melt-in-your-mouth goodness. If you bake these with naturally sweetened chocolate (such as Loving Earth Dark Coconut Sugar Chocolate), these are technically refined-sugar free. If you use regular dark chocolate, there will be some refined cane sugar involved. Please be brave enough to delve into the world of coconut sugar for this recipe if you haven't before. It's got so many health benefits that are not available in cane sugar, it has a low GI, and it gives such a rich, caramalised flavour. The Chinese five spice powder gives these a really different and exotic flavour. If you're not feeling adventurous, just replace it with cinnamon, but I urge you to give it a go...at least once! Now, a little disclaimer. Just because these are 'everything free' doesn't make them health food! These are incredibly high calorie munchies and call for moderation in consumption....if your self control is stronger than your taste buds! Ingredients
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I thought I'd do this one with a little Easter twist as well. After the cupcakes have cooled, ice them with Cashew Cream or butter icing, or just spread them with fruit-juice-sweetened jam, then sprinkle with a little dessicated coconut that's been stirred around with some natural green food colouring, and pop a chocolate bunny on top. A fun and not-too-chocolately treat for the kids for Easter-week snacks. Check out my Make Your Own Easter Eggs post for how to make the bunny!
I love baking them with the strawberry jam inside them, but they're also yummy without it. Raspberry or cherry jam would also be scrumptious! Ingredients
Wheat free- dairy free- refined sugar free- can be nut free- contains gluten and eggs
Year by year my kids keep changing and growing before my eyes. Time keeps flying by without any consideration of my wishing for the contrary. One day they'll not need me to cook for them, but meanwhile, it's still breakfasts and dinners and school lunches! This one is another great lunch box recipe. You can make it as cupcakes or as a loaf-shaped cake. It's also a great afternoon tea cake for visitors or an easy dessert. I usually make a double batch of cupcakes and freeze most of them. They freeze really well and are a filling and really healthy snack. These are wheat free but not gluten free. I do have another gluten free carrot cake which is also wonderful. They're great plain, or if you're in a slightly more decadent mood, ice them with Cashew Cream. If you can tolerate dairy, try icing them with some butter icing or cream cheese frosting. Ingredients
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