Chocolate Brownies (gf, df & refined white sugar free)

These are decadent dark chocolate brownies using buckwheat flour instead of refined white, processed flour which does not compromise taste or texture. Those with gut and hormonal issues, finding gluten-free alternatives will support you on the journey of managing your symptoms. Try to cook your food from home where can so that you know exactly what you are putting in your body. Just because a product is labelled as gluten free, doesn’t mean the other ingredients are healthy. Buckwheat has a great protein and nutritional profile, providing more stable blood sugar levels and sustained energy, keeps you fuller for longer without the bloating.

Dark Chocolate Choc-Chip Brownies (Gluten free, dairy free & refined sugar- free)

Dark Chocolate Choc-Chip Brownies (Gluten free, dairy free & refined sugar- free)

Tip : These brownies are fairly dark and dense which I prefer. To make them sweeter, you can opt for 70% dark chocolate instead. These brownies also compliment well with ice-cream which will balance out the bitterness.

Serves ~12 pieces prep time: 15 mins, cooking time: 25 mins

Gluten free, dairy-free & refined white sugar free

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INGREDIENTS

Dry ingredients:

  • 1 cup buckwheat flour

  • 3/4 cup coconut sugar

  • ¾ cup 100 % raw cacao powder

  • ¼ teaspoon Himalayan salt

  • 50g dark chocolate (option-I use 90% Lindt)

Wet ingredients:

  • ¾ cup coconut oil

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 2 large eggs

  • 1/3 cup almond milk

Method

  1. Preheat the oven to 170 degrees and line a standard loaf tin-  (24.2cm x 14cm x 7cm)baking paper.

  2. In a large bowl, sift in the buckwheat flour and cacao powder.

  3. Add in the coconut sugar and sea salt as well and gently combine.

  4. If the coconut oil is solid, in a small saucepan, melt the coconut oil on very low heat and set aside to cool.

  5. In a separate bowl, combine the remaining wet ingredients such as the eggs, maple syrup, milk and vanilla extract. Do not over mix.

  6. Once the coconut oil has cooled, gently stir in the coconut oil in the bowl of the wet ingredients.

  7. Create a well in the centre of the dry ingredients mixture and add in the wet ingredients.

  8. Gently incorporate the dry ingredients with the wet mixture till all is combined.

  9. On a chopping board, chop the dark chocolate into small pieces.

  10. If you want to add chocolate- gently fold in ¾ of the dark chocolate into the mixture.

  11. Once all combined, pour the brownie mixture in the baking tin and top with the remaining dark chocolate.

  12. Put in the oven for approximately 25 minutes.

  13. With a toothpick, pin all the way through the brownie to ensure its all cooked through.

  14. Once evenly cooked, leave to cool for 30 minutes.

You can store them in the fridge and they taste amazing cold and also with vanilla ice cream too or an iced glass of milk too!

Cherie Ha