Gluten Free Chocolate Brownies

My Version of Dairy, Sugar and Gluten Free Chocolate Brownies!

Yes, you read that right, a chocolate brownie without flour, dairy or sugar… unless you class eggs as dairy, then I’m scuppered!

So how does this work, simply it was by trial and error. I’m still perfecting it, but I’m pretty happy with this reincarnation, so give it a go and get back to me with any suggestions!

Chocolate Brownie

  1. 5tbsp cacao (you can use cocoa but cacao is the raw form and has more essential minerals etc in)
  2. 250 grams mixed seeds and nuts ground up (the masticating juicer is great for this)
  3. 125 grams of dark organic chocolate chopped up (not essential but I like it)
  4. 50 grams chopped pecans
  5. 100 grams melted cacao butter
  6. 75 grams coconut oil
  7. 2 eggs beaten
  8. 125 ml maple syrup
  9. 1/2 tsp baking powder
  10. 1tsp vanilla essence

Chocolate Brownie

Basically mix it all together with the hot cacao butter being added last as it thickens as it cools. Try and keep little fingers away from the mix as long as possible 😉

Spoon into a foil lined baking dish and cook at 160 degrees for 30 minutes. Let it cool and munch away.

A note here. It’s bitter chocolate and bitter cacao. If you like it sweeter add a bit more maple syrup (about 50 ml) and reduce the chocolate by about 50 grams.



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