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egg free and dairy free brownies


This super-duper free-from brownies recipe from Pig in the Kitchen (opens in a new window) is a reallly yummy chocolatey treat  
  • 110g dark 70% cocoa chocolate
  • 110g dairy-free spread
  • 150g sugar
  • 2 egg Organ 'no egg' egg replacers
  • 100g buckwheat flour
  • 50g rice flour
  • 2 tbsps rice milk (or other milk you can tolerate)
  • 1 ripe avocado, finely mashed or puréed
  1. Preheat the oven to 170°C/gas mark 3. Line a 19cm square tin with non-stick baking parchment.
  2. Put the chocolate and dairy-free spread into a large saucepan over a very low heat. Stir continuously until melted. Take the pan off the heat and add the sugar. Stir to dissolve -it should look glossy and shiny like supermodel hair.
  3. Add the egg replacers and mix well then add the flours and 2 tablespoons of rice milk. Finally, mix the smooth avocado into the mixture.
  4. Pour it into the tin and place in the oven for about 20 minutes, but do check frequently! It is done when the edges look slightly raised, the middle looks a bit bumpy and a bit shiny, and the knife/skewer you use to check should come out a little bit gooey. Confused? Trust your judgement, the squidgier the better!

Recipe by , Pig in the Kitchen
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