Here is a gluten free Brownie recipe I tried this afternoon.
Definately have a different texture to them.
A good excuse for a cup of tea or great big glass of icy cold milk (lactose free for me please)
I am not a huge sweets person (salty girl here) but it is nice to have some.
I will put a few in the freezer for later consumption.
one half cup of brown rice flour
one quarter cup fresh ground almonds ( I had no almonds so used walnuts)
1 cup brown sugar
5 TBSP cocoa
1 tsp salt
one half cup butter
1 tsp vanilla
one half cup chopped nuts, dried fruit, or chocolate chips
Melt butter, then stir in the remaining ingrediants.
Spread in a 8 x 8 baking pan
Bake at 350 for 25 or 30 minutes.
Here is another chocolate recipe I prepared for Oscar night.
These were absolutely deeeeelicious.
Yes I had a couple.
There is minimal flour in them so they didn't affect me too much.
These will definately make it into my fav collection.
one quarter cup all purpose flour
one quarter tsp baking powder
one eighth tsp salt
2 large eggs
2 thirds of a cup white sugar
one half TBSP brewed espresso
one tsp vanilla
2 TBSPS unsalted butter
5 ounces bittersweet chocolate chopped
2 ounces unsweetened chocolate chopped
3 quarters of a cup chopped nuts
Whisk together flour, B powder, and salt. Set aside.
In the bowl of an electric mixer whip the eggs to break them up.
Add the sugar, espresso, and vanilla.
Beat on high for 15 minutes. (I used my kitchen machine which made the time go by faster).
While eggs are whipping.
Place butter in the top of a double boiler and add the chopped chocolate. Heat until butter and chocolate are melted. Remove the top and stir until butter and chocolate are combined.
Gently fold the chocolate mixture into the egg mixture. Add the flour mixture and carefully fold in. Fold in the nuts. If the batter is runny -- let it rest about 5 minutes.
Drop the batter by teaspoonful onto a parchment lined cookie sheet.
Bake at 375 til puffed and cracked about 8 - 9 minutes. Cool on wire rack before removing from the pan.