A couple of weeks back I made a last minute decision to attend a morning tea at my church.
I knew that there would probably not be anything gluten/ wheat free for me to eat and that I would need to bake something to take with me.
Whilst pondering over the fact that I had baked nothing but Anzac biscuits for weeks and doing a search through a recipe book for some quick inspiration, I happened across a recipe on a linky party.
It was easily adaptable to make gluten free- they had already mentioned substitutes.
I quickly made a batch, had a shower while they were cooling and cut, sliced and put a couple of pieces in a container in my handbag and was off.
The morning was great.
The speaker was wonderful and very informative about prison ministry and I had something yummy to eat for morning tea whilst those around me ate their sandwiches and slices, I didn't feel left out.
I have made this a few times since, and last time I made some variations.
I doubled the recipe and poured it into two trays, in one I put some slightly roasted macadamias- my favourite nut and in the second some frozen cherries that I squashed with the back of the spoon a little, both were beautiful.
1/4 c. butter
1/4 c. virgin coconut oil
1/4 – 1/2 c. dark chocolate chips I used 6 squares of 70% Lindt cooking chocolate
1/2 c. coconut sugar
1/4 c. maple syrup I used rice malt syrup
2 eggs (at room temperature)
1 tsp. vanilla
1/3 c. dark cocoa powder (unsweetened) I use home brand cocoa powder
1/3c almond meal
1/4 tsp. sea salt
1/4 tsp. aluminum free baking powder
1/3 c. chopped walnuts (optional)
Preheat the oven to 150 C.
Line a small rectangular tray with baking paper.
Combine cocoa powder, flour, salt, and baking powder in a medium bowl.
Melt the butter and coconut oil in a small saucepan over low heat.
Once it melts, turn off heat and add chocolate.
Stir until they are melted.
Add coconut sugar and syrup and whisk until combined thoroughly.
Whisk in vanilla and eggs (one at a time).
Combine wet and dry ingredients.
Fold in walnuts (if using).
Pour the batter into your prepared pan.
Bake for 20-25 minutes.
Remove from the oven when the centre is still slightly undercooked.
It will continue to cook and set as it cools.
These are dusted with a combination of cocoa powder and a touch of icing sugar.
These are the ones with macadamia nuts in them.
They are so moist and fluffy and very moreish- it is very hard to just stop at one or two or three...
A handy hint I came across the other day was to cut brownies with a plastic knife to get a nice clean cut and it worked perfectly!
Do you like the plate?
I picked up 6 for $2.50 on my op shop trip with B4 the other day.
They are so pretty.
I happened there at the right time - just as they got 3 boxes of crockery in and scored some fabulous items- I promise I will reveal more soon.
Have you noticed my narrow looking photos- someone did something to my camera- it is all fixed now, thanks B2.
cheap crafty mama
cheap crafty mama