Healthy Food Guide Magazine published a selection of gluten free goodies in the February 2014 issue. They all looked tasty, but as the only nut free one, this is packed lunch friendly. They looked squishy and sticky, like any good brownie should be (I always find GF brownies disappointingly cakey) and looked easy to adapt. So, here goes...
125g Dairy and Soya Free Spread (Pure/Vitalite)
40g Cocoa
140g Light Muscovado Sugar (or caster sugar)
125g Dried Figs (about 7 figs), chopped very finely
120mls Milk Substitute
125g Wheat Free Self Raising Flour
1/2 tspn Baking Powder
(Icing Sugar to dust - optional)
Put chopped figs, spread, sugar and cocoa in a bowl and microwave until spread melted (or stir in a pan over a gentle heat). Sorry, no pictures of this bit, only decided to post it half way through making...
Stir well to form a thick paste.
Add the milk substitute and stir again.
Put the flour and baking powder in a bowl.
Pour on the chocolate mixture.
Pour on the chocolate mixture.
Pour into a greased lined tray (about 16x28cm).
Smooth out evenly.
Bake at 180ºC for 20-25minutes until slightly risen and firm to the touch.
Cool in the tin (if you can resist the chocolatey smell wafting through the kitchen).
Cut into 12-18 brownies and lightly dust with icing sugar to serve.
Try adding chocolate chips for a more decadent brownie.
We tried your recipe this afternoon! It's excellent. Very easy to make, and such a brilliant idea to use figs. Instead of self-raising flour, we used all-purpose flour and increased the baking powder (thanks for the suggestion) to 1 1/4 teaspoons. I made them in a square pan, 21 x 21 cm. Thanks so much. This is our new brownie recipe.
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