A brilliant recipe from The Gluten Free Blogger as part of Coeliac Awareness Week - make some incredible brownies...
Credit: Sarah Howells, The Gluten Free Blogger
Ingredients
- 1 cup buckwheat flour
- 1 cup granulated sugar
- 5 tbsp cocoa
- 25g organic, grass fed butter
- ½ cup Chippa egg free may-o (£1.29 at Sainsbury's)
- 2/3 cup almond milk
- 100g 85% dark chocolate
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
Credit: Sarah Howells, The Gluten Free Blogger
Method
- Preheat the oven to 180C. Line a baking tin with greaseproof paper.
- In a large mixing bowl, add the buckwheat flour, sugar, cocoa, bicarbonate of soda and baking power and combine to mix well.
- Break the chocolate into small pieces and add to a small dish with the butter. Melt by placing the bowl into a pan of hot water- be careful not to get any water in the chocolate though, as this will not end well! Keep stirring the chocolate as it melts to mix with the butter.
- Once the chocolate and butter has melted, add it to the flour mix with the almond milk and the egg-free may-o.
- Stir well and beat the mixture until combined. Pour it into the lined tin - it will be quite sticky.
- Bake in the middle of the oven for 40 minutes. You'll know it's ready when you place a knife in the centre and it comes out clean.
- Allow to cool completely on a wire tray before cutting into squares and devouring!
Tagged in Recipes