This weekend's treat is a batch of grain free chocolate brownies. A year on GAPs protocol has meant that we can now tolerate ground almonds (this time last year Thomas and I both got itchy throats when we ate them and Thomas got some eczema) and I have to say whilst I don't mind baking with coconut flour, almond flour does make delicious baked goods and the texture makes a nice change. These are still a bit cakey rather than that crumbly outside, soft in the middle texture we love with brownies. If you made them with sugar they would still make excellent gluten free brownies.
- 1 cup ground almonds
- 1/2 cup butter
- 1/2 to 3/4 cup honey (I find set honey works best)
- 3 eggs
- 1/2 tsp bicarbonate of soda
- 1 tbsp. vanilla essence
- 1/2 cup coco powder
Set oven to 180 degrees.
Melt butter and honey if set in a pan. Add to the eggs and vanilla in a bowl and blend with an immersion blender. Add the almonds and blend again. Add the coco powder and blend again. Add bicarbonate of soda and stir in the mix. Pour into a baking tray 8x8" and cook for 30 to 35 mins. Allow to cool in the dish for 10 mins then turn out.
Best enjoyed with blueberries and coconut cream or yogurt.