Hazelnut and cherry carob brownie
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Hazelnut and cherry carob brownie
Who say’s Sugar free has to be boring! These easy to make brownies are full of taste. These brownies are also gluten free and chocolate free for those moments you don't want to be over-stimulated. Just try them out!
SERVES:
6
PREP TIME:
15 mins
COOK TIME:
15 mins
Ingredients
- 1 x 245g packet carob flakes (or carob chocolate without dairy)
- 250g dairy free spread
- 65g almond meal
- 1 teaspoon baking powder
- ¾ teaspoon fresh vanilla from one pod – cut in half lengthways and scrape from the middle
- 4 free range eggs, large
- 1 ½ cups cherries, frozen (or fresh, pitted)
- 1 cup hazelnuts, roasted and coarsely chopped
Method
- Prepare a greaseproof square cake tin – 20 x 20 cm. (Silicon baking trays are easy to use and clean)
- Pre heat oven to 170° C.
- In a large saucepan melt down the dairy free spread or similar, then take off the heat (making sure it does not boil).
- Add the carob flakes and stir together until the carob has melted.
- Allow to cool then add the eggs one by one, stirring with a whisk the whole time. Important to whisk it in until it is all smooth and silky looking.
- Add remaining ingredients one at a time, fold in gently with a wooden spoon.
- Pour the mixture into your prepared square cake tin.
- Place in the oven and cook for 15-20 minutes. The outside near to the cake tin should feel and look cooked and the inside will look uncooked. You don't want to overcook the brownie as the beauty of a brownie is the moist gooey centre.
- Take out of the oven and place on a cooling tray, then refrigerate for an hour or 2 before serving – this allows for the ingredients to set.
Inspiration
- ¼ tsp chilli powder – or to taste
Dietary Requirements
Gluten free | Dairy free | Yeast free | Sugar free | Lactose free | Soy free
Filed under
Gluten free, Dairy free, Sugar alternatives
