Still gooey, still rich, still the perfect teatime treat – you won’t believe Terry Walters’ chocolate brownies are sugar, dairy and gluten free
Terry says: ‘When I used to bake, I used lots of sugar, butter and white flour. Once I took out ingredients that make baked goods so delectable, it got more challenging. But these brownies still taste deliciously sinful!’
Makes 16
55g apple sauce
8 pitted dates
1 ripe banana
175g maple syrup
1 tsp vanilla extract
75g gluten-free all-purpose flour
75g almond meal
75g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
Method
1 Preheat oven to 180°C/ 160°C fan/gas mark 4. Lightly grease 8 x 8-inch baking dish.
2 In food processor, combine apple sauce, dates, banana, syrup and vanilla till almost smooth, but with some chunks of dates remaining.
3 In separate bowl, mix flour, almond meal, cocoa, baking powder and soda and salt.
4 Pour wet ingredients into dry and mix briefly to incorproate ingredients.
5 Transfer to baking tray; bake for 25 minutes or till top appears slightly dry. Cool
on wire rack before cutting and removing from tray.
Reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers’