Google+ Followers

06 August 2008

Can you say allergy friendly???

I discovered when I baked birthday cupcakes to take to band on monday night, that if I want to make them edible for everyone then things have to be gluten free, lactose free and vegan. Occasionally fructose free as well. The last batch I took were chocolate brownies. They didn't turn out exactly how I'd planned but they still tasted fantastic 4 days after baking.

Gluten Free, Vegan, Chocolate Brownies.

125ml olive oil
200g dark eating chocolate, coarsely chopped
½ cup (110g) caster sugar
3 Tb no egg replacer
6 Tb water
1 ¼ cup (185g) plain flour
200g chocolate, chopped coarsely

  1. Preheat oven to 180°C/160°C fan-forced. Grease deep 19cm square cake pan, line with baking paper, extending paper 2cm over side.
  2. Stir butter and dark chocolate in a medium saucepan over low heat until smooth. Cool 10min.
  3. Stir sugar into chocolate mixture, then flour, no egg replacer, water and chopped chocolate. Spread mixture into pan.
  4. Bake brownies about 35 min. Cool in pan before cutting

No comments: