Glutenvrije brownies

Recipes Baking Gluten-free Easter Easter brunch

High tea: a real moment to enjoy tasty treats. These gluten-free brownies without refined sugar certainly deliver. They're very easy to make and incredibly tasty. I brought a large storage container to work and it was empty in no time — my colleagues loved them. Success guaranteed.

Recipe

Gluten-free brownies

You'll probably want to make these brownies again and again — they're delicious. They also fit perfectly in a high tea spread.

Course	Snack
Kitchen	American
Servings	+/- 10 pieces

Preparation time

Preparation time	35 min
Total	45 min

Equipment

Food processor
Mixing bowl
Baking tin
Oven
Double boiler
Knife
Cutting board

Ingredients

75 g hazelnut flour
75 g almond flour
75 g rice flour
200 g Medjool dates (pitted)
200 g sugar-free applesauce
65 g fair trade cocoa powder
2 large eggs
2 teaspoons baking powder
1 tablespoon flaxseed
1 teaspoon vanilla extract
40 g coarsely chopped nuts (e.g., walnuts or hazelnuts)
175 g dark chocolate without refined sugar

Gluten-free brownies

Preheat the oven to 180°C.
Put the dates, flaxseed and applesauce into a food processor and blend until smooth.
Place the hazelnut flour, almond flour and rice flour in a mixing bowl with the cocoa powder and baking powder. Add the applesauce mixture, the eggs and the vanilla extract and mix for a few minutes until a batter forms.
Grease a brownie pan or baking tin of about 18x18 cm with some coconut oil or olive oil. Pour the batter in and spread it evenly. Bake for about 30–35 minutes. Let cool completely.
Melt the chocolate in a double boiler and roughly chop the nuts. Spread the melted chocolate over the cooled brownies — make sure they are completely cold. Sprinkle the chopped nuts over the chocolate and chill in the fridge until the topping sets. Only cut the brownies into pieces once the chocolate has hardened.
Serve with a good cup of tea during your gluten-free high tea!

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These gluten-free brownies are perfect for anyone who eats consciously without sacrificing flavor. The combination of hazelnut, almond and rice flours yields a wonderfully moist brownie that will surprise everyone.

Serve the brownies at a gluten-free high tea or store them in the fridge to keep them a day longer. They're also excellent for freezing, so you'll always have a tasty treat on hand.

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