Flourless Fudgy Cacao & Raspberry Brownies

Easter is days away and the chocolate overload is about to hit us! Gazillions of eggs seem to flood the house they seem to multiply themselves or so it seems for days, weeks and months after anyone with children knows the pain.  Don’t know about you but I do like to sneak a mini egg or two around this indulging season but try to keep it to a small amount if that is even possible. I am pretty good when it comes to self-discipline but I know a lot of you aren’t so if you don’t want to break the sugar- free lifestyle you try so hard to maintain throughout the year try maybe making this refined sugar and gluten-free delight this Easter weekend. It does contain coconut sugar but its said to have a lower glycemic index which is what raises blood sugar levels so a less harmful effect that of refined sugars.


It’s rich, it’s fudgy and as decadent as they come! Making the chocolate cravings diminish within seconds with one small piece. The raspberries give it a fresh fruity surprise which also cut through the richness. You can substitute them with walnuts if you prefer but I rather love raspberries and they go so well with dark chocolate like a match made in chocolatey heaven.

Flourless Fudgy Cacao & Raspberry Brownies

  • Servings: 12
  • Print

Ingredients

1 cup raw cacao  (if you prefer you can use ordinary cocoa)

1 cup coconut oil

1/2 cup rice malt syrup or raw honey

6 eggs separated

1 1/4 cup coconut sugar

1 cup almond meal

1 punnet fresh raspberries

Directions

  1. Preheat oven to 180’C
  2. Place oil, cacao, rice malt syrup  in a small saucepan on low heat stirring until melted and becomes glossy. Set aside to cool
  3. Place egg yolks and half the coconut sugar in a  bowl with an electric mixer whisk for 2-3 mins or until thick and pale
  4. Add the cooled cacao mix to the bowl, add almond meal and mix to combine
  5. In a separate bowl, place egg whites and whisk with an electric mixer on high-speed until soft peaks form. Gradually add the remaining coconut sugar and keep whisking until all sugar has dissolved and mixture is thick and glossy.
  6. Add the egg white mixture to the cacao mixture and gently fold through, mixing through the raspberries
  7. Pour into a lined square cake tin and bake for 25 mins
  8. The cake with still be a little wobbly in the centre let it cool, then place in the fridge 2-3 hours before slicing and serving. 

image

 

 

 

 

 

 

Gluten Free Choc Jaffa Marble Cake

 

image

School has almost come to an end for the year, where has this year gone? Seems everyone can relate to this. To finish off the school year I decided to make a yummy treat for the kid’s and their school lunch boxes. But of course with healthier substitutes, no refined sugar or wheat flour in this recipe making it a great gluten-free treat. Sweetened with coconut sugar and freshly squeezed orange juice with raw cacao  gives it the orangey Jaffa flavour. Beautiful moist choc orange marble cake celebrating the last week of school sounds pretty good to me.

Recipe from Taste Magazine Dec 2016 issue

Gluten Free Choc Jaffa Marble Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

3/4 cup milk

1/2 cup freshly squeezed orange juice

1 tb grated lemon rind

100 ml extra virgin olive oil or coconut oil

1 cup coconut sugar

2 eggs whisked

1 cup buckwheat flour

1/4 cup coconut flour

1 tsp Gluten free baking powder

1/2 tsp bicarb soda

30g dark 70% cocoa chocolate chopped

1/4 cup raw cacao

Directions

  1. Preheat oven to 180’C/ 160’C fan forced. Grease a loaf tin with baking paper allowing the sides to overhang
  2. Place the milk, juice, rind, sugar, and oil in a small saucepan on low heat, cook stirring until sugar  is dissolved about 4 mins then cool for 5-6mins
  3. Add whisked eggs to milk mixture and stir to combine. Reserve 1/4 cup buckwheat flour. Add the remaining flour to egg mix, add coconut flour, almond meal, and baking paper with bicarb and stir till well combined.
  4. Transfer half the batter into a separate bowl. Stir the chocolate, reserved buckwheat flour in one of the bowls of batter and stir in cacao.
  5. Alternating with each of the mixes spoon tablespoons into the prepared tin. With a butter knife swirl the batter in circular movements to cause the ripple marble effect.
  6. Bake in oven for 45 mins cool in the pan for 10 mins. Transfer to a wire rack

image