Gluten Free Chocolate and Beetroot Brownies

 

Now, trust me in this, these are delish! Yes, there is a sneaky bit of beetroot here but the kids will never notice and it really adds to the recipe.

I often bake for the boys but sometimes I fancy some baking for us as a family and that means it has to be gluten free for me. To make these non gluten free omit almonds, rice flour and baking powder and use 150g self raising flour instead.

I cook the beetroot when I have the oven on for something else, wrap the whole beetroot in foil, root tip, skin and shoots included. Depending on size it may take 1-2hours.

This mix makes 16-20 pieces depending on how you cut it up.

Ingredients

250g cooked, peeled beetroot, grated

250g dark chocolate, 70% cocoa solids

250g butter

250g sugar, granulated or caster is fine

3 eggs

100g ground almonds

50g rice flour

1teaspoon gluten free baking powder

Method

Preheat the oven to 180 degrees Centigrade. Grease and line  the base and sides of a 20 by 28cm tin.

In an oven proof bowl, combine the butter and chocolate, pop in the oven to melt. Keep an eye on it and stir a few times as it begins to melt. You could do this in a microwave or over water. Set aside.

Whisk the egg and sugar until light in colour and mousse like, this helps get some extra air in for the gluten free recipe.

Slowly add the chocolate mix, whisk well in.

Add the almond meal, rice flour and gluten free baking powder, fold in.

Add the beetroot gently and fold in.

Pour into prepared tin, level out and pop in the oven.

Bake for 40-50mins, I like my brownies on the gooey side.

Allow to cool in the tin then transfer to a wire rack to fully cool.

Serve on their own or have a wee treat, serve warm with whipped cream or vanilla ice cream.

 

Brown Sugar Meringues

Two ingredients and a little patience really pay off here.

These delicious morsels are lovely on their own or serve with whipped cream and fresh fruit and did I mention gluten free too?

This is also a great way to use up left over egg whites, possibly left over from spaghetti alla carbonara.

Ingredients

4 egg whites

225g brown sugar

Method

Preheat the oven to 110 degrees Centigrade and line two baking sheets with baking parchment.

In a large clean bowl beat the eggs until very stiff, a test of this is turning the bowl upside down, I like to threaten a child with it!

Add the sugar a dessert spoon at a time, beating well with each spoonful to the point where you cannot see any sugar crystals.

Once all the sugar is added spoon or pipe the meringue mix onto the prepared sheets.

Bake for 1hour and then allow to cool on the trays.

Store in an airtight container, the meringues will keep for 3 weeks.

This mixture will give you 12-16 large meringues using a spoon. I use a piping bag and tend to get around 50 meringues, these are the size of a 50c coin when they go in the oven.

Sticky Sausages

As a mum of three boys these juicy little morsels have featured at birthday parties and gatherings for years.

They are yummy warm from the oven but the boys have been known to polish off a kilo cold too!

Ingredients

1kg pork chipolata sausages, gluten free

75mls hoisin sauce, gluten free

45mls honey

Method

Preheat an oven to 200 degrees Centigrade.

Line a baking tray with baking parchment, saves on scrubbing later.

Mix sausages, hoisin and honey in a large bowl.

Tip onto you prepared tray and pop in the oven.

Roast for around 40mins stirring occasionally.

Enjoy!