There was a lot of excitement over on The Kitchen Shed’s Facebook page about these little beauties! I have been very excited about them too because honestly, when I stated eating clean I never imagined that my kitchen would smell like home made brownies again (not that I ever made homemade brownies – I cant bake! My brownies came out of a packet mix from Costco…!).
I know a lot of you are looking for gluten free recipes, whether you have a wheat/gluten intolerance or just because you would rather avoid it. Either way, I know things have been very wheat based around here lately so this gluten free brownie couldn’t have come at a better time.
This brownie is best served warm, straight from the oven with plenty of fresh berries. My favourites are strawberries, blueberries and raspberries. Once cut, the edges of the brownie dry up very quickly but it still stays moist in the center.
I would love to know what you think of the recipe so be sure to come back and tell me how it turns out. These recipes are not set in stone, so if you make any adjustments to make this brownie even better, I would love to hear about them too. 🙂
Helpful Tip: I used small foil baking trays for this recipe, 18cm x 11cm which I bought from Asda.
You may also like:
- Clean Eating Coconut Raspberry Thumbprint Cookies
- Clean Eating Peanut Butter Cookies
- Clean Eating Banana Nut Breakfast Cookies
Clean Eating Gluten Free Brownies
- Yield: 8 Servings
This brownie is best served warm, straight from the oven with plenty of fresh berries. My favourites are strawberries, blueberries and raspberries.
- 150 grams Ground Almonds
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 pinch Fine Sea Salt optional
- 2 Tablespoons Coconut Oil or organic unsalted butter - melted
- 2 Eggs
- 4 Tablespoons Pure Maple Syrup Or Honey
- Preheat the oven to 180C and lightly grease your baking tray with coconut oil/butter. Melt the coconut oil.
- Place the ground almonds, cocoa powder and salt into a mixing bowl and whisk to combine.
- In a seperate bowl, whisk up the eggs and add the maple syrup or honey and the melted coconut oil. Whisk to combine.
- Add the egg mixture to the ground almonds and stir well until everything is combined.
- Pour the brownie mixture into the greased baking tray and even out with a spoon or spatula.
- Place the brownie into the oven and cook for 20 minutes, or until a cake tester comes out clean.
- Serve warm from the oven with plenty of strawberries, blueberries and raspberries.