Thursday, 8 March 2007

Gluten free chocolate brownies (egg-free, dairy-free, gluten-free)


Enid Blyton had something to say about Brownies in her fabulous book, 'The Enchanted Wood'. When Bessie, Jo and Fanny are in the wood, they hear a noise and hide. They peep through the bush and see some small men with long beards. The beards are so long they almost reach the ground. How revolting. Jo recognises them straight away. He knows they are Brownies

Sadly, Enid Blyton did not write about the kind of scrumptious Brownies that Mother might have packed for their tea in the wood. She was talking about the other kind of Brownies, which in faery folklore are little elves that help around the house. They don't like to be seen, do all the jobs at night and will take food or gifts as payment. But not clothes. Don't try giving them clothes, they won't like it and will probably leave.


I so want a Brownie for my house. I wonder if I could tempt him with this recipe?


Brownies for Ian

These are for Ian- one half of a lovely couple- to help on his gluten-free journey.


110g dark chocolate (70percent cocoa solids minimum)

110g dairy-free spread

150g sugar (You could use 160g if you felt the need)

2 egg replacers (I used Orgran 'no egg' mixed up with rice milk)

100g buckwheat flour

50g rice flour

1 ripe avocado, finely mashed/pureed

2tbsps rice milk (or other milk you can tolerate)


  • Heat the oven to 170 degrees Celsius
  • Line a square tin with baking parchment. Mine measures: 19cm by 19cm
  • Mash or puree the avocado. Get it as smooth as you can to avoid it being visible in the brownies
  • Put the chocolate and dairy-free spread into a large saucepan over a very low heat. Stir continuously until melted.
  • Take the pan off the heat and add the sugar.
  • Stir to dissolve. It should look glossy and shiny like supermodel hair.
  • Add the egg replacers and mix well.
  • Add the flour and 2 tbsps of rice milk/other milk
  • Finally, add the avocado and mix well
  • Pour it into the tin and place in the oven for about 20 minutes, but do check frequently!
  • It is done when the edges look slightly raised, the middle looks a bit bumpy and a bit shiny, and the knife/skewer you use to check should come out a little bit gooey. Confused? Trust your judgement, the squidgier the better!

PS: It has taken me almost all day to get this recipe right. 3 attempts, and I'm so relieved this worked. Really hope you like it!
© Pig in the Kitchen 2007


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11 comments:

Stay at home dad said...

Hello. I've found my way here and I like what I see! I have a nut allergy, so all very useful- just need someone to cook it all. Oh, that's me.

Sahd

Pig in the Kitchen said...

Hello, welcome! Which nuts are you allergic to if you don't mind me asking? I'm alarmed by how many allergies are out there, I'll end up pleasing no-one at this rate!

Stay at home dad said...

When I had the test it was about two thirds of them, so in practice I just avoid them all including pine nuts and chestnuts, although I'm probably fine with those really. Coconut is ok, but I don't particularly like it!

Pig in the Kitchen said...

Gosh, how can nuts be so yummy to some and so awful to others? Sorry about the pine nuts, they exist in my Rocket Pesto, but Baby Spinach Pesto would be fine for you! Re: chestnuts, How's this for delicious irony, I'm concocting all these recipes and used some chestnut flour...it gave me mild hay fever symptoms and nausea for the day, so i guess I'm also intolerant! I think you are wise to stay away from chestnuts...

aims said...

hmmm - as a celiac I've avoided buckwheat - I am very leary of anything with the word 'wheat' in it - the risks just don't seem worth it. Are you sure it is safe for celiacs?
Otherwise - would love to taste a brownie again....

Pig in the Kitchen said...

Hello Aims, I've had a look on t'internet and found this at BBC website: Coeliac-friendly ingredients
What flours can I eat?
Naturally gluten-free cereals include rice flour, tapioca flour, potato flour, cornflour, cornmeal, soya flour, gram flour and buckwheat flour. There are a number of others but these are the most widely available. One should ensure they are buying good quality brands, which have meticulous policies regarding cross-contamination.

http://www.bbc.co.uk/food/recipes/mostof_coeliac2.shtml
I've also looked on the Food Standards Agency website and they say it should be fine as despite the name it contains no wheat. I hope that helps, and I really hope you can eat a brownie again. Please correct me if you find other info to the contrary

aims said...

Thanks very much - now to give these a try.....my mouth is already watering.......

Pig in the Kitchen said...

Good luck Aims, please report back with any comments!

alibooto said...

Ian reports back on "Ian's Brownies" !
I made the recipe with slight alterations as Ian has the intolerance to gluten but is fine with eggs and butter. The consistency was fine.. if a little smooth but I think that's because I left them in a bit too long! Wanted them to feel more bad for me so am going to try again and take it out when it's still sticky! Thank you Pig x

Pig in the Kitchen said...

Alibooto, welcome! I guess using eggs would change the consistency, egg replacers don't act EXACTLY like eggs, they tend to not rise as much. If you make a few batches and eat them all at once, then they would feel REALLY bad for you! Pigx

Paula Normandale said...

Buckwheat is part of the rhubarb family rather than the grass family.
Recent research has shown that many coeliacs who must avoid Wheat, Barley and Rye, because of their GLIADIN type gluten content, can actually tolerate Oats, which have no gliadin, and actually contain AVENIN. It is to this end that gluten free oats are available on the market.
I have a problem with Pine nuts which extends to the whole family of pine and pine derived things: pine xmas trees (am okay with nordic spruce!), MSM a sulphur supplement (made from Pine bark), Pycnogenol (made from Pine bark) and pine scented toilet cleaners!!!!