I have recently converted to a gluten free diet and I must say it is making me feel a whole lot better. There are a lot of substitutes in the shops now and a generous range to choose from, such as Udi's gluten free granola and bagels or Nairn's biscuits, both savoury and sweet, to Heinz pasta...the list goes on.As you know, my passion lies with baking and I wasn't going to let a gluten intolerance stop me! Here is my version of gluten free brownies, made with half Dove's farm gluten free flour and half ground almonds. I have added macadamia nuts but you could either replace these with any other nut or extra white chocolate chunks. Do leave feedback if you try them out, I would like to know your suggestions to make them even more delicious!
You will need:
14in x8in cake tin greased and lined
100g dark chocolate
100g milk chocolate200g organic butter
175g light muscavado sugar
3 large free range eggs
2 tsp baking powder
2 tbsp coco powder
50g gluten free flour
60g ground almonds
75g white chocolate
75g macadamia nuts
Pre-heat your oven to 180 degrees c for fan assisted. Grease and line your tin. Roughly chop your milk and dark chocolate. Cut your butter into cubes and place the butter an chocolate into a bowl over a pan of simmering water, stirring occasionally until melted. Do not let the water touch he bowl or the chocolate will overheat.Whiz together the sugar and eggs with an electric hand whisk until pale and frothy. Add the chocolate and butter mixture, then sift in the flour, baking powder and coco, followed by the ground almonds.
Roughly chop the nuts and white chocolate and fold into the mixture. Pour into the prepared tin and bake for 18-20 minutes. They want to have some give so that they stay nice and gooey in the middle.
Leave to cool completely in the tin before cutting into squares. Serve cold or warm with a dusting of icing sugar. Rory had vanilla ice cream with his and I had some vanilla frozen yoghurt. They are also delicious served with raspberries and Greek yoghurt. Enjoy x
