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CHOCOLATE BROWNIES

CHOCOLATE BROWNIES

So here’s a recipe for those chocolate lovers out there. GLUTEN FREE Chocolate Brownies. This is great because it’s a little decadent however it’s refined sugar, gluten & dairy free. My daughter Rhea-Hope has a thing about asking “What’s for dessert” after she’s had her dinner (because our kitchen must be a restaurant) The little one loves this too, making it a family favourite in our house.

“One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. One day in 1893, she asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons it states is made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time.” – Wiki

Brownie Ingredients:

  • 70g dates
  • 240ml boiling water
  • 100g agave syrup
  • 50g raw cacao nibs
  • 80g rice flour
  • 1 tsp baking powder
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 80g sugar free raw chocolate

Chocolate Drizzle Ingredients:

  • 12tbsp agave syrup
  • 60g raw cacao nibs 

Instructions Gluten free chocolate brownies:

Pre-heat oven to 170 deg

  1. Soak the dates in the water for 10 minutes
  2. Blend the dates, cacao nibs and water into a thick paste (try not to over blend it) then set aside to cool.
  3. Sieve the rice flour into a bowl and add the baking powder.
  4. Once the mixture is cool (step 3) put in the eggs and blend. Add the agave syrup, vanilla extract and blend again
  5. Gently fold in the flour until its mixed well. Chop the chocolate into small chunks and stir into the mixture.
  6. Put the brownie mixture into a small yet deep lined baking tray. Cook for 12-15 minutes, set aside in the tray to cool before slicing it up.
  7. For the chocolate drizzle, put the cacao nibs and agave syrup into a bowl and gently melt over a pan of simmering water. Stir until it’s combined.
  8. Plate up a slice of the brownie, add some chocolate drizzle and enjoy.

 

Check out more of Michelle’s posts here!

A mother of two who believes and practices honest parenting, sharing her journey, including raising an autistic child.

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