So yesterday I stumbled across this recipe from Jamie Oliver for vegan brownies and they looked so yummy! I changed the recipe quite a lot (making it GF and substituting other ingredients) as an experiment and it tasted beautiful!
Here is the link to Jamie’s recipe: https://www.jamieoliver.com/recipes/chocolate-recipes/vegan-chocolate-brownies/
But read below for my modified version:
5 tbsp Olive Oil
200g Dark Chocolate (I recommend chocolate with 70% cocoa mass)
170g GF Self Raising Flour
3 heaped tsp Cocoa (100% cocoa mass)
180g Coconut Sugar
Pinch of Salt
1 tbsp Vanilla Essence
- Preheat the oven 180 degrees Celsius and grease or line a square baking tin (20cm approx.)
- Melt 150g of the chocolate and set aside to cool.
- In the meantime, sieve the flour and cocoa in a mixing bowl.
- Stir in the sugar and salt.
- Add the vanilla essence, oil, milk, and melted chocolate and mix together.
- Roughly chop the remaining chocolate and add to the mixture.
- Pour the mixture into the tin and spread evenly.
- Bake for 20 minutes or until the outside of the brownies are cooked and the middle is gooey.
- Take the brownies out and put onto a wiring rack to cool.
- Cut and enjoy!
There you have it! Even though mine turned out a bit cracked (due to not letting them cool enough before taking them out of the tin) they were still delicious! I hope you have more patience than me and allow yours to cool!
Please let me know if you like my GF healthy brownie recipe, you can comment below or email me on firstname.lastname@example.org
Cover image source: http://www.justcooking.ie/images/classes/25.jpg
Today I have decided to share with you my own recipe for a healthy, gluten and dairy free dark chocolate loaf!
This is a very rich dessert especially as I use 98% cocoa, so if you want it to be a bit sweeter I suggest using a lesser percentage of cocoa powder and adding a little bit more coconut sugar.
- 1/3 cup of coconut oil
- ½ cup of coconut sugar
- 2 eggs
- 1 cup of mashed bananas
- 1/3 cup of coconut milk (or almond or soya)
- ½ cup of dark cocoa (I use Green&Blacks 98% cocoa)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Orange juice of 1 and ½ oranges
- 1 ¾ cup of gluten free plain flour
- Zest of 1 orange
- Large plastic bowl
- Tablespoon and tea spoon measurers
- Loaf tin (small/medium size)
- Cup measurers
- Non-stick baking paper
- Wooden spoon
- Fine grater/zester
- Preheat oven to 160 degrees celcius.
2. Melt coconut oil and then pour into bowl, add coconut sugar and whisk together.
- Whisk in eggs, bananas and milk.
- Add in cocoa, baking powder, vanilla extract and orange juice and whisk.
- Switch to the wooden spoon and stir in the flour and orange zest.
- Line loaf tin with non-stick baking paper and pour the mixture in.
- Bake for 40-45 minutes. Check if it is done by sticking a fork or wooden cocktail stick and if it comes out dry and clean then it is done (if a few crumbs are on the fork or stick that’s fine as long as they are dry the cake is done)
- Transfer the cake onto a wire rack to allow it to cool completely and TA-DAH! You have a glorious healthy chocolate loaf!
You don’t have to use gluten free flour or alternative milks if you don’t wish to, I wanted to make the recipe gluten and dairy free so that more people can enjoy it! This is a healthy cake as coconut sugar is the same as honey- in moderation it is healthier than normal sugar but don’t go overboard! I hope you enjoy this recipe and please feel free to comment on this post or email me any questions or pictures on email@example.com
I love to bake, but I do not like baking when it includes heaps of sugar, butter and other things that aren’t that good for us! So I have been perfecting a recipe that is very healthy and also gluten free; I looked at lots of other recipes so I guess mine is a big jumble of all of them with my own twists and ideas, I hope you enjoy!
- ⅓ cup melted coconut oil
- ½ cup honey
- 2 eggs
- 2 large bananas
- ¼ cup milk (can also use soya/almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to add on top of the banana bread
- 1¾ cups gluten free self raising flour (you can also use white whole wheat flour if you are not gluten free)
- Preheat oven to 165 degrees Celsius and add baking paper to a 9×5-inch loaf tin (or whatever size loaf you have)!
- In a big bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, mash the bananas and then whisk in the bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Finally, swap to a big wooden spoon and stir in the flour, until just combined- we don’t want to over mix!
- Pour the batter into the loaf tin and sprinkle lightly with the extra cinnamon.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the bread cool in the loaf tin for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.
So there we go! Super healthy gluten free banana bread (and potentially dairy free if you wish!) This recipe works in a loaf tin as well as a cake tin- as you can see in the pictures. Happy baking x
I am always on the lookout for healthy snacks to help fuel my long days of dancing and I found this recipe by Jamie Oliver. I made them today, they are super easy to make and delicious! Here is a link to the recipe but I have copied it out in case you want to quick scan:
- olive oil
- 600 g sweet potatoes or ½ a butternut squash
- 4 spring onions
- 1-2 fresh red chillies
- 6 large free-range eggs
- 3 tablespoons cottage cheese
- 250 g wholemeal self-raising flour
- 50 g Parmesan cheese
- 1 tablespoon sunflower seeds
- 1 tablespoon poppy seeds
Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper. Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli. Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.
These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.