We’re gluten-free chocolate loving monsters here, as are many of you too it seems, be it because of allergies, intolerances or simply to lead a healthier lifestyle-wheat really isn’t terribly good for any of us really.
So if you fancy enjoying a sweet treat without the wheat (I know, poetic huh), do check these bad boys out!
I made these with the kids last week and they got the thumbs up from my boys and Oliver went as far as to say it’s the favourite thing we’ve baked together.
They’re pretty healthy too as brownies go-avocado, not too much butter, high quality dark chocolate, coconut, medicinal honey and gluten free flour. I omitted the egg with this recipe as we’d run out and they came out just fine without! More than fine, really!
So here comes the exciting bit-
Makes 5 large, 10 small squares-
- 150g dark chocolate, 70% cocoa solids, broken into pieces
- 80g unsalted butter
- 4 tablespoons honey (I like manuka)
- 85g gluten-free self raising flour (we like Doves Farm)
- 25g cocoa powder (we used Green & Blacks)
- ¼ tsp bicarbonate of soda
- 1 tsp vanilla extract
- 3 tbsp milk
- 2 small, ripe avocados
- 5 tbsp desiccated coconut
Preheat the oven to 180 c. Melt half the chocolate, butter and honey over a bain marie. Set aside. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line it with or grease with butter.
In a medium sized mixing bowl, sieve the flour, cocoa powder and bicarbonate soda add slowly add the milk, vanilla extract, desiccated coconut and fold together.
Mash the avocado with a fork in a small bowl and add to the mixture, folding it through. Next add the melted chocolate and fold.
Break the remaining chocolate into small pieces and scatter through the wet mixture. Stir until the ingredients are mixed and you are left with a bumpy, glossy mixture.
Pour every last drop into the greased baking tray and use a spatula to flatten into a thick rectangle.
Cook for 20 minutes.
Leave to cool then gently lift out.
Chop into squares with a sharp knife, or rectangles if you’re feeling naughty!
The brownies should be crispy on the top and a little soft and gooey in the middle. As it’s gluten-free flour they will be more crumbly than standard brownies.
Perfect with a glass of milk or to dunk in to hot coffee. Enjoy!