Many patients have requested the recipe for my gluten free and dairy free chocolate brownies ever since they made a brief appearance in the clinic, so I've finally got around to sharing it.
If you're trying to eat without wheat, gluten and dairy, and are missing the luxury of an occasional treat this could be the recipe for you. The gluten and dairy free supermarket products that are available are often loaded with additives and E numbers so ought to be avoided. Check the ingredients label the next time you're shopping and see how many of the items you would actually call 'food'!
400g Dark Chocolate 70 per cent cocoa solids. Check the label to make sure it’s dairy free. I use Green&Black’s organic
325g Coconut Oil Some oils taste of coconut which adds a nice extra flavour but if you’re not a fan, find one that doesn’t. We stock a very high quality tasteless organic oil in the clinic but it’s quite expensive so shop around. Trade Winds on Cole Street in Scunthorpe is a good place to try.
6 Whole Eggs and 2 Yolks
300g Caster Sugar There’s no avoiding this really as they are sweet treats!
50g Cocoa Powder Not drinking chocolate! It has milk in it and lots of extra sugar and additives.
80g Gluten Free Flour Dove’s Farm gluten free plain flour works really well.
These are definitely not low calorie, but for anyone concerned about their health, or trying to avoid gluten and dairy products, they are a lovely indulgent but occasional sweet treat.
If you're trying to eat without wheat, gluten and dairy, and are missing the luxury of an occasional treat this could be the recipe for you. The gluten and dairy free supermarket products that are available are often loaded with additives and E numbers so ought to be avoided. Check the ingredients label the next time you're shopping and see how many of the items you would actually call 'food'!
Ingredients
400g Dark Chocolate 70 per cent cocoa solids. Check the label to make sure it’s dairy free. I use Green&Black’s organic
325g Coconut Oil Some oils taste of coconut which adds a nice extra flavour but if you’re not a fan, find one that doesn’t. We stock a very high quality tasteless organic oil in the clinic but it’s quite expensive so shop around. Trade Winds on Cole Street in Scunthorpe is a good place to try.
6 Whole Eggs and 2 Yolks
300g Caster Sugar There’s no avoiding this really as they are sweet treats!
50g Cocoa Powder Not drinking chocolate! It has milk in it and lots of extra sugar and additives.
80g Gluten Free Flour Dove’s Farm gluten free plain flour works really well.
Method
- Heat the oven to 180C/fan160C/gas 4. Grease a shallow baking tin all over with some coconut oil, and line the base with greaseproof paper.
- Gently melt the chocolate and coconut oil in a bowl over a pan of simmering water until smooth, and then remove from the pan and allow to cool a little.
- Meanwhile, whisk the eggs and egg yolks with the sugar at high speed in a large bowl until they turn a little pale. This takes about 5 minutes or so.
- Gently fold the melted chocolate mix into the eggs, and then sieve the cocoa powder and flour into the bowl and fold it all together until evenly mixed.
- Pour into your prepared tin, and any leftover mix can go into individual bun cases as muffins!
- Bake in the oven for around 20-30 minutes dependant on the depth in the tin. The edges should be slightly risen and the top will crack. Remove once it looks done and allow to cool completely in the tin.
- Once cooled, turn out of the tin, cut into treat size pieces and enjoy!
These are definitely not low calorie, but for anyone concerned about their health, or trying to avoid gluten and dairy products, they are a lovely indulgent but occasional sweet treat.
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