Most of us know someone who follows a gluten-free diet. For those with Coeliac disease they need to avoid grains such as wheat, barley and rye, where gluten is found.
Gluten causes inflammation in the small intestines of people with Coeliac disease so eating a gluten-free diet helps them control their signs and symptoms and prevent complications.
Sadly gluten isn’t just found in bread. It’s found in sausages, packet soup mixes, burgers, battered fish and pizza. Those yummy biscuits and slices – it’s in those too!
Fortunately food manufacturers have stepped up and there are now a wide variety of goods that are gluten-free.
Nuts – particularly ground almonds – are a handy, high protein, healthy ingredient that can be used in wheat-free baking.
This gluten-free chocolate brownie is delicious and can be served as a dessert or special occasion plate.
Recipe + image by Carol Garden, Food Garden Catering Company Ltd
300gms butter, melted 2 tsp vanilla essence
1 ¼ c cocoa 1 ¼ c almond meal
3 c caster sugar 1 tsp gluten-free baking powder
4 large eggs 1 ½ c 70% chocolate chips
(makes 18 – 24 pieces depending on size required)
Preheat oven to 150◦C. Spray a square or round cake tin with non-stick spray and line with baking paper.
Mix the melted butter, cocoa, sugar, salt, eggs and vanilla essence until well combined, beating until the colour lightens (about 3-5 mins in a mixer). Gently mix in the almonds, baking powder and chocolate chips. Pour into the prepared tin and bake for 50-55 minutes. The brownie should be quite soft in the middle, but will have cracked slightly and pulled away from the edge of the tin. Cool completely in the tin, cut when cold and store in an airtight container.
To find out more about wheat-free alternatives, read Carol Garden’s article in focus Magazine, issue one. Here’s the link.