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                                Slices Loaves and Bars

Gluten-free chocolate brownies

GOOEY & DELICIOUS, AS WELL AS VEGAN and gluten free

MAKES 9

COOKS IN1H 20M

Calories

440

Ingredients

6 tbsp ground flaxseed

1 x 400g tin of aduki beans , drained and rinsed

75 ml sunflower oil

200 g light soft brown sugar

55 g cocoa powder

55 g ground almonds

1 tsp gluten-free baking powder

1 tsp vanilla extract

100 g dark dairy-free chocolate

FOR THE COCONUT WHIP:

200 ml coconut cream

3 tbsp icing sugar

1/2 tsp vanilla extract

The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up.

Preheat the oven to 180C Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)

Place the beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.

Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven

and set aside to cool just a little.

In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.



Chocolate and Cranberry Slice

Prep time:15 minsCook time:2 mins + 1 hour chilling

Makes:About 30 slices

350g dark chocolate chopped

¾ cup sweetened condensed milk

2 tsp vanilla extract

¼ cup icing sugar

1 cup dried cranberries

¾ cup shelled unsalted pistachio nuts

Line a 25cm x 8cm loaf tin with baking paper.

Melt the chocolate over a double boiler or in a microwave (microwave for 1-2 minutes, stirring every 30 seconds). Take it off the heat when nearly melted. If overheated it can ‘clump up’ and go hard. The residual heat will be enough to fully melt it.

Add the sweetened condensed milk and stir until evenly combined, then stir in the vanilla, icing sugar, cranberries and pistachio nuts. At this point the mixture will solidify.

Press the mixture firmly into the prepared loaf tin. Chill until set, then slice and store in a cool place. This rich chocolate slice keeps for several weeks in an airtight container.