Gluten-free chocolate brownies

gluten free chocolate brownies

Makes 9

  • 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 poweder

  • 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

Recipe by Pippa Kendrick.



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



2. Preheat the oven to 180C/gas 4. 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.)



3. 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.



4. 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.



5. 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.



Find more gluten-free recipes

Nutritional Information

Gluten-free chocolate brownies

Gooey & delicious, as well as vegan

0 foodies cooked this
Aduki beans are used in Japan to make a creamy paste called anko, here they form the base of these deliciously gooey brownies. Serve them warm for choccy heaven!
1h 20m
Super easy
Method

Recipe by Pippa Kendrick.

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

2. Preheat the oven to 180C/gas 4. 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.)

3. 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.

4. 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.

5. 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.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 440
    22%
  • Carbs 43g
    17%
  • Sugar 33g 37%
  • Fat 27g 39%
  • Saturates 11g 55%
  • Protein 8g 18%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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