Wednesday, 21 March 2007

Chocolate Brownie with seeds (egg-free, dairy-free gluten-free)






This is a tale of mistaken identity, that fortunately has a happy and comforting ending.

On Saturday morning I went for a run. It was the first run since the Paris half marathon and it was such a relief to no longer worry about running to a deadline. The French like their rules. There was to be none of that taking three weeks to run the half-marathon, dressed in a chicken suit for charity. No, you run it in 2 hours 50 minutes or the finish line will have been dismantled and you can race with the cars around the Château de Vincennes. On your own. That's a nice touch isn’t it? Really embraces the Olympic ideal of sport being accessible to all.

Anyway, although my Saturday run was childishly easy, about half-way round I started to think about energy bars. More specifically, a dairy and gluten-free bar, packed full of goodness, that I could give the children after school.

Monday morning, the creation was made. At first I thought I’d got it wrong, but, no, was it? It was! I was right! It wasn’t Energy Bar coming out of the oven at all, it was Chewie! Chewie Brownie! How nice to see her again after all these years. Let me tell you, she looks good, she tastes good and she is full of goodness.

I had lost an energy bar, but gained a lovely brownie! Every cloud…

Bon appétit!
Chewie Brownie
110g sunflower seeds
65g dried, sweetened cranberries
75g raisins
50g ground pumpkin seeds (grind your own at home, put the seeds in the liquidiser & whizz)
50g ground linseeds (ditto)
105g rice flour (sorry for the odd amount, it seemed to work best)
100g dark chocolate (at least 70% cocoa solids, gluten-free, dairy-free, egg-free)
225g dairy-free spread
150g sugar
2 tbsps (and a bit) golden syrup (Lyle's is gluten-free)
  • Heat the oven to 170 degrees C
  • Line a rectangular baking tin with baking parchment, my tin measured 19.5cm by 27cm, a 21x 21cm square should work as well
  • Weigh out the first 6 ingredients and place them in a bowl
  • Melt the chocolate, dairy-free spread, sugar and golden syrup in a good sized saucepan. (I always add an extra bit of golden syrup 'coz of the stuff you can never get off the spoon)
  • When everything is melted and it's looking smooth and glossy, take it off the heat.
  • Add the rest of the ingredients and mix to combine
  • Scrape into the tin, level the surface, and place in the oven.
  • Bake for about 35 minutes. The edges will be slightly raised and the middle should look a bit bumpy. A knife inserted into the brownie should come out clean-ish, Brownies are always a bit gooey until they've cooled down. Don't worry if you overcook slightly, it still tastes good.
  • Leave to cool in the tin.
  • Cut it into slices whilst still in the tin, Chewie is a bit fragile, she doesn't like being lifted around too much.
© Pig in the Kitchen 2007
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5 comments:

Boulmer Birder said...

Hi PinK,
Thanks for your comments on my blog. Er, I'm not a cook, but my missus is. She is a veggie and I dont eat meat so you may strike a chord!

Oh and your blog looks really great...

Cheers S...

Arthur Clewley said...

thanks for the link PITK, and is asking you to send up half a dozen of those brownies by tea time pushing my luck at all?

Pig in the Kitchen said...

BB and AC, thank-you for your visits. I've heard it's a little chilly up your way Arthur, I'm not sure the brownies would survive the trip. Another time....Pigx

Miss Thistle said...

Do you do all the photography yourself? You never cease to amaze, does your talent never end?

Pig in the Kitchen said...

you are too kind Miss T. Yes, all the pics are my very own work!