Finally, we have created the best, most delicious, easy-to-make gluten-free chocolate brownie that everyone is sure to enjoy.  I promise that even if you are not gluten-free, you will still love this.

Related Ingredient: Vanilla Bean Paste

This recipe can be found in our cookbook Everyday Additive-Free available from the Additive-Free Lifestyle Shop.

Everyday Additive-Free is a 320-page book filled with over 150 simple, tasty and budget-conscious recipes together with exclusive scientific information discussing additives and their effects on your health.  All recipes have beautiful full-colour photography and step-by-step cooking instructions for both thermal appliances and traditional appliances.  There are also stacks of allergy-friendly options too.  It is sold as a physical book, eBook, or as a book and eBook bundle.

Jo and Tracey x

 

October 30, 2018
  • 5m
  • 25m
  • 30m

Ingredients

  • 130 g dark cooking chocolate
  • 150 g butter
  • 2 tsp. vanilla bean paste
  • 100 g almond meal
  • 50 g coconut flour
  • 50 g rapadura sugar
  • 3 large eggs

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC and line a slice tin with baking paper.
  2. Melt chocolate and butter in mixing jug for 2 minutes/70ºC/speed 2.
  3. Add vanilla bean paste, almond meal, coconut flour, and rapadura sugar and mix for 10 seconds/speed 4.
  4. Whilst on speed 3, add eggs, one at a time. Then scrape down the sides and give one final mix for 10 seconds/speed 4.
  5. Pour into the lined slice tin and bake for approx. 25 minutes.
  6. Serve whilst still warm with some pure cream or homemade vanilla ice-cream and fresh berries. Or allow to cool in the tray, then slice and store in an airtight container, in the fridge, for up to a week.

Traditional Cooking Method

  1. Preheat oven to 160ºC and line a slice tin with some baking paper.
  2. Place chocolate and butter into a microwave-safe glass bowl and heat in 30-second bursts, on high, until all melted. Stirring between bursts.
  3. In a bowl place vanilla bean paste, almond meal, coconut flour, and rapadura sugar. Pour in the melted chocolate and mix until well combined.
  4. Add eggs, mixing one at a time.
  5. Pour into the lined slice tin and bake for approx. 25 minutes.
  6. Serve whilst still warm with some pure cream or homemade vanilla ice-cream and fresh berries. Or allow to cool in the tray, then slice and store in an airtight container, in the fridge, for up to a week.

Nutrition

  • 15