Lucy’s Gluten Free Chocolate Brownie
You really can have your cake and eat it too. These wholesome gluten-free chocolate brownies are as indulgent as they are nourishing. Kūmara, is packed with vitamin A, vitamin C, iron and potassium, helping to aid digestion, stabilise blood sugar levels and support hormonal balance. Tahini adds a boost of iron, calcium, antioxidants and amino acids, making these brownies a delicious way to nourish your skin, hormones and overall wellbeing. The recipe makes a generous batch that can be stored in the freezer, perfect for last-minute cravings.
Ingredients:
- 260g kūmara (1 medium size)
- 260g tahini
- 150g maple syrup
- 2 tsp vanilla paste/essence
- 3 free-range eggs
- 40g cocoa powder
- 90g ‘lucy’s the white one’ flour mix
- 6g baking powder
- Good pinch of salt
- 220g dairy free chocolate, chopped into mini chunks (we love Whittaker’s 50%)
Method:
Line a half-size baking tray with baking parchment (46cm x 33cm) and preheat the oven to 180°C.
Place kūmara in a pot and bring to a boil, starting from cold water. Let simmer for about 30 minutes until the kūmara is very soft and tender. Drain, peel, and mash well in a large mixing bowl. Allow to cool. (You can also do this a day ahead.)
Add in tahini, maple syrup, and vanilla. Mix thoroughly.
Add in eggs and mix to combine.
Sift in cocoa powder, lucy’s flour mix, and baking powder. Mix well before adding the salt and chopped chocolate.
Pour into the tray and bake for 20–25 minutes.
Serving suggestion: Pair with berry compote or yoghurt for a lovely balance of rich chocolate and fruity freshness.
Optional Coconut Chocolate topping
Ingredients:
- 50g Coconut oil, at room temperature
- 25g Cocoa powder
- Good dash vanilla essence
- Dash of salt, adjust to taste
Method:
1. Mix the coconut oil in a mixing bowl to ensure it’s silky smooth and not lumpy.
2. Add the rest of the ingredients and mix well. For the best texture, use straight away, or store in the fridge for up to one week.
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