Just because you have to be gluten free doesn't mean you can't enjoy some delicious brownies during Coeliac Awareness Week or whenever the fancy takes you.
Ingredients
1 cup buckwheat flour
1 cup granulated sugar
5 tbsp cocoa
25g organic, grass fed butter
½ cup Chippa egg free may-o
2/3 cup almond milk
100g 85% dark chocolate
½ tsp bicarbonate ofsoda
½ tsp baking powder
1. Preheat the oven to 180°C. Line a baking tin with greaseproof paper.
2. To a large mixing bowl add the buckwheat flour, sugar, cocoa, bicarbonate of soda and baking powder and combine to mix well.
3. Break the chocolate into small pieces and add to a small dish with the butter. Melt by placing the bowl into a pan of hot water– be careful not to get any water in the chocolate though as this will not end well! Keep stirring the chocolate as it melts to mix with the butter.
4. Once the chocolate and butter has melted, add it to the flour mix with the almond milk and the Chippa egg free may-o.
5. Stir well and beat the mixture until combined. Pour it into the lined tin – it will be quite sticky.
6. Bake in the middle of the oven for 40 minutes. You’ll know it’s ready when you place a knife in the centre and it comes out clean. Allow to cool completely on a wire tray befpre cutting into squares and devouring!