Oh yes, that’s a long title but it works, it is easy and it is delicious. I’ve adapted the recipe from a gluten free recipe in Vegetarian Living and we all love it. My dad (the best baker I know) ate half of it and that means something!
To start, you need a gluten-free flour mix and this one has ingredients that are easy to find. You can also use this mix for cookies and pancakes, so it is good to have around. So for 680 gr of gluten-free flour mix you will need:
- 320 gr rice flour, a neutral flavoured flour which is light and easy to digest
- 240 gr of corn flour , no cornstarch or maizena!
- 100 gr almond meal or ground almonds, nuts contain protein and fat which makes it a good binding agent
- 2 tsp xanthan gum, it is a great binding agent that helps avoiding a crumbly texture
Mix all these dry ingredients together and you can store it in an airtight container for a long time, you can also make half of it and then you’ll have more than enough for 2 cakes and a small batch of pancakes!
Ingredients for brownies:
- 180 gr dark chocolate
- 160 gr of plant-based fat like margarine (or lactose free butter and of course you can use real butter if you like)
- 4 free range eggs
- 150 gr agave syrup
- 150 gr of the gluten free flour mix
- 100 gr chopped pecan nuts
- 20 cm cake tin
- Preheat the oven to 180C/160C fan/gas4
- In a medium saucepan gently melt the butter and the chocolate, mix well and allow to cool
- Whisk eggs and syrup until you have a very light mixture, it should be light of color and doubled in volume so you don’t have a to dense cake.
- Add the chocolate mixture and whisk to combine.
- Add the flour and continue to mix until it is all well combined and there are now lumps. Adding the flour while mixing helps to avoid lumps.
- Pour the mixture in the cake tin and scatter the shopped pecan nuts on top.
- Bake in the oven for 25-30 minutes, the brownie should be set and a little bit soft in the middle.
- Let it cool down (if you have the patience) and enjoy.
Credits: Photo by Elly Verduyckt, Illustration by Linda Dieschbourg.