Saturday, 8 June 2019

Chocolate Crinkle Cookies (gluten free & dairy free)


Hands up, who loves the fudgiest of fudgy chocolate cookies? The ones with a lightly crisp exterior, encasing a brownie-like middle? That your teeth sink into and are slightly sticky and chewy?... Yes? That's a lot of hands out there! Need the recipe? You're going to LOVE my new gluten free Chocolate Crinkle Cookies.


Crinkle, Crackle or Brookies Cookies?
I say Crinkle Cookies... but are they? I need some help on this guys. I wasn't sure whether they should be called crackle or crinkle cookies. And then again, are they actually Crinkle Brookies? For those of you who haven't heard of a 'Brookie', it is (I am told) the cross between a cookie and a brownie. If you look for the origins and description of Brookies on the web, you first and foremost get something that (in various shapes and layers) looks like a combination of biscuit and brownie cake... which you'd be right in thinking this is not. But you also get plenty of references to a soft, gooey, chocolatey cookie that has the internal consistency of a brownie... which these most certainly are... but with the added bonus of a pretty crinkle top.


At GFHQ, the jury's out. Are they Crinkle Cookies? Crackle Cookies? or Crinkle Brookies?
Actually, it's probably all split hairs. What they are is decadently moreish, delicious mounds of squidgy chocolatey scrumptiousness. But for the sake of argument (and so that they at least have a sense of identity), today I will be calling them gluten free Chocolate Crinkle Cookies.

They are also one of the most photogenic things I have made in a long time. It doesn't matter which way you look at them, they are totally catwalk-worthy.... which whilst not that relevant to ultimate taste satisfaction, when you are trying to make them look as desirable as possible, does actually matter. The crackle on the cookie makes all the difference!


Getting the best texture in a gluten free Crinkle Cookie
How often do you find yourself eating gluten free cookies and biscuits that are dry or gritty and think that since you are Coeliac or gluten-intolerant, this is what you have to put up with? Here at Gluten Free Alchemist, I don't see why people who have to avoid gluten should accept any bake that isn't as good as, or better than wheat-based bakes. Texture matters as much as taste and that means that before I put out any recipe, I work and re-work each set of ingredients to get the best possible result.

Although you can make these Crinkle Cookies with a standard rice-based commercial gluten free flour blend, they simply won't taste as good. Trust me... I've tried it, You lose the smooth and gooey texture that makes them what they are. Sometimes you have to get creative and that means making a blend to fit the bake that you want to achieve.


Although for many of the bakes at Gluten Free Alchemist I do use one of my two main home blends (either blend A or my rice-free flour blend) for these chocolate crinkle cookies, I have blended together a specific ratio of sorghum, tapioca, buckwheat and corn flours to get the texture just right. I make no apology. If you want the perfect gluten free cookie, you have to find the right mix.

Why do Crinkle Cookies Crinkle?
Whether you call them crinkle or crackle cookies, have you ever wondered why that beautiful cracked surface exists? Apparently (according to Cooks Illustrated), it's all to do with the speed with which the top of the cookie dries out in the oven. If it dries before the cookie has finished rising (the sugar coating being key to drawing the moisture from the surface), the continued internal spreading causes the white icing sugar-coated surface to crack, pull apart and harden, leaving a beautiful crinkly pattern.


Personally I much prefer deep, wide fissures, but if you like your crinkles to have more of a close-knit 'shattered' look, the scientists at America's Test Kitchen suggest giving the dough-balls a double-coating of granulated sugar, followed by icing sugar. The coarser granules in the granulated sugar apparently accelerate the drying process due to their ability to dissolve and re-crystallise in the heat of the oven, leading to a surface that dries faster with more cracks!

However you love your crackles, one things for sure, these Chocolate Crinkle Cookies are wonderfully moreish, easy to make and perfect for every occasion. But don't take my word for it... whip up your own batch and let me know what you think.


Once you've enjoyed a batch of Chocolate Crinkle Cookies, tempt yourself with my other lovely Gluten Free Alchemist Cookies. Check out these babies...

Soft Italian Amaretti Cookies
Dark & Chewy Chocolate-Peanut Butter Cookies
Ginger Cookies
Chewy Toffee-Apple Cookies
Chocolate-Banana-Coconut Macaroon Cookies
Soft Nutty Cookie Mounds
Oat Choc-Chunk Cookies
Nutella Thumbprint Cookies
Jammy Thumbprint Cookies
Baci Di Dama Italian Cookies
Chocolate-Espresso Puddle Cookies



Yield: Approx 25 cookies
Author: Gluten Free Alchemist

Chocolate Crinkle Cookies - gluten free

A deliciously fudgy gluten free chocolate cookie which is easy to make and perfectly crinkled.
prep time: 25 Mcook time: 12 Mtotal time: 37 M

ingredients:

  • 45g sorghum flour
  • 40g tapioca flour
  • 25g buckwheat flour
  • 25g corn flour (starch)
  • 1 teaspoon GF baking powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon xanthan gum
  • 190g caster sugar (preferably golden)
  • 50g cocoa powder
  • 70g coconut oil (melted)
  • 2 large eggs - room temperature
  • 1 teaspoon vanilla extract
  • 50g icing sugar (to coat cookies)

instructions:

How to cook Chocolate Crinkle Cookies - gluten free

  1. Weigh and mix together the flours, baking powder, salt and xanthan gum until well blended (I weigh into an airtight container and shake vigorously). Set aside.
  2. In a large bowl, mix the sugar, cocoa powder and melted coconut oil until evenly blended. 
  3. Add the eggs and vanilla extract and vigorously beat together with a wooden/silicone spoon.
  4. Add the dry ingredients and beat again until smooth.
  5. Chill the ingredients for 1 to 2 hours until firmed up.
  6. Prepare a couple of large baking trays by base-lining with baking paper. Pre-heat the oven to 180 C/350 F/Gas 4. 
  7. Once chilled and firm, scoop out spoonfuls of cookie dough (approx walnut size) and roll into balls with your hands. 
  8. Place the icing sugar into a bowl and dip each dough ball, rolling around until fully coated in icing sugar. Once coated, place each ball on the baking trays about two inches apart. Very lightly press the top of each ball to flatten slightly.
  9. Bake for 10 to 12 minutes and remove from the oven. 
  10. Leave on the trays for a further 5 minutes before transferring to a wire rack to cool completely.

NOTES:

You can replace the flours with a standard gluten free flour blend (135g), but I recommend you use the ratio of flours as stated above. Rice-based blends in particular will significantly affect the texture of the cookie, giving a more gritty and drier result. Times displayed without dough chilling time.
Created using The Recipes Generator

These gluten free Chocolate Crinkle Cookies are shared with :

 

Cook Blog Share with Recipes Made Easy
Baking Crumbs with Apply to Face Blog and Jo's Kitchen Larder
Fiesta Friday #279 with Angie, Spades, Spatulas & Spoons and Apply to Face Blog 




Foodie Friday #93 with Back to my Southern Roots
Dare to Share Saturday #369 with Pam's Party & Practical Tips and Kandy Kreations
Saturday Sharefest with The Sway

Gluten Free Alchemist © 2013-19 unless otherwise indicated

Sunday, 19 May 2019

Gluten Free Rhubarb Upside Down Cake with Strawberry and Almond Sponge


Are you a rhubarb lover or hater? As a child I was a hater, but maturity has brought a love of the pink stuff and with it a desire to make a Rhubarb Upside Down Cake. No ordinary rhubarb upside down cake I hasten to add, but a gluten free one, made with a delicious strawberry and almond sponge incorporating real freeze dried strawberry powder and a very healthy ratio of ground almonds.

I love using ground almonds in gluten free bakes, not only because they add moisture and texture, but because they also add structure, lessening the potential crumbliness and dryness so familiar (and frustrating) to us gluten free folk. They are also amazing in their nutritional value, being a great source of protein, vitamin E, manganese and magnesium. Whilst they may be considered a 'high fat' ingredient, the great news is that most of the fat is monounsaturated which has cardio-protective properties. Sure, I'm throwing them into cake, but every little helps and if I am going to use valuable calories enjoying a treat, I figure I might as well ensure it has some nutritional value too.


The rhubarb I have used comes from my garden. Having completely water-logged and killed a much coveted rhubarb plant that we grew a few years back, we replaced it with a new one (which we put in a more favourable part of the garden) and are now being repaid with more rhubarb sticks than we can ever hope to eat, challenging us to source, invent and experiment with as many rhubarb recipes as we can. Seriously, if you fall into the 'love rhubarb' camp, consider growing your own (if you don't already). It is the plant that keeps on giving.... all summer...


Rhubarb upside down cake is just perfect for using it, because it consumes plenty of sticks in one hit. Better still, because it is upside down, you get to enjoy looking at the beautiful rhubarb hues and textures. Of course, the more pink the rhubarb, the better the effect, so be sure to arrange it pink side down in the bottom of the cake tin before baking.


This particular rhubarb upside down cake packs an extra-fruity punch from the addition of ground freeze-dried strawberry powder in the sponge. From the moment I discovered freeze-dried fruit, I have been a fan and have loved using it powdered in cakes and biscuits. Somehow the flavours of the fruit are extra intense when it has been through the freeze-drying process and depending on the fruit you are using, it can add the most beautiful natural colour to your cakes and cookies.


If you want to experiment yourself, it is definitely worth buying in larger quantities, either as ready-ground powder or to grind yourself at home. The tiny pots that you can buy in major supermarkets are way over-priced and simply won't stretch to large-scale baking. I always buy mine on-line from Healthy Supplies who have the most amazing range... from berries and cherries through to banana, blackcurrants and mandarin. If you buy the fruit pre-ground, it makes a fantastically healthy snack too, especially for little ones. Miss GF has always loved it!


If gluten free rhubarb upside down cake doesn't float your boat, but you are still in need of some seasonal rhubarb inspiration, a number of my good free-from and blogger friends have helped me out by sharing some of their favourite rhubarb recipes. They are all free from gluten and some of them are also free from dairy, eggs, nuts and other things too. I have also included a selection of other rhubarb treats from Gluten Free Alchemist :

Rhubarb Curd - Gluten Free Alchemist
Strawberry, Rhubarb & Pomegranate Jam - Gluten Free Alchemist
Rhubarb-Strawberry Meringue Pie - Gluten Free Alchemist
Champagne Syllabub with Orange-Rhubarb Compote from Choclette at Tin & Thyme
Oven-Baked Rhubarb & Strawberry Risotto (vegan) from Mandy at Sneaky Veg - Looks incredible
Rhubarb & Ginger Crumble Bars (vegan) from Nathalie at Intolerant Gourmand. Who can resist a tempting crumble topped rhubarb treat?
Rhubarb & Custard Layer Cakes - Gluten Free Alchemist
Rhubarb & Ginger Chutney (vegan) from Tin & Thyme
Rhubarb & Ginger Crumble Cake from Rebecca at Glutarama (egg-free and optional vegan). For an alternative crumble treat but with a cake base.
Rhubarb Friands with White Chocolate from Tin & Thyme
Rhubarb No Churn Ice Cream - Gluten Free Alchemist
Rhubarb & White Chocolate Eclairs - Gluten Free Alchemist


Yield: 12 - 16 slices
Author:

Gluten Free Rhubarb Upside Down Cake with Strawberry & Almond Sponge

A moist upside down cake made with fresh seasonal rhubarb and a gluten free strawberry and almond sponge (made with real strawberry powder). Perfect as a cake to serve with tea or as a dessert served with custard, cream, or ice cream.
prep time: cook time: total time:

ingredients:

  • 160g plain gluten free flour mix (I used blend A GFA mix from this post)
  • 150g ground almonds
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon GF baking powder
  • 1 teaspoon xanthan gum (leave out if you use a commercial mix that has it already added)
  • large pinch fine sea salt
  • 25g freeze-dried strawberry powder (if you cannot source strawberry powder, use freeze-dried strawberries and grind into a fine powder using a blender).
  • 100g unsalted butter/dairy free alternative - softened
  • 300g golden caster sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 250 ml yoghurt (dairy free if needed)
  • 75 ml milk/dairy free alternative
  • approx 250g fresh rhubarb (sliced lengthways)
  • 80g soft light brown sugar

instructions:

How to cook Gluten Free Rhubarb Upside Down Cake with Strawberry & Almond Sponge

  1. Ahead of time, prepare your rhubarb by slicing lengthways (you may also want to consider how you wish to lay in the base of the cake pan and cut roughly to size). Place the rhubarb in a dish and sprinkle evenly with the brown sugar, turning to ensure all the rhubarb is coated. Leave to stand at room temperature for an hour, turning occasionally.
  2. Base-line a 9 inch/23 cm non-stick, spring-form cake tin (2" deep) with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
  3. Arrange the rhubarb in the base of the cake tin (placing the most pink bits upside down so that they show when the cake is turned out) and spoon over the remaining sugar juice. Make sure that you place the cake tin onto a baking tray before baking as some of the juice may leak out of the base.
  4. Weigh and mix together the flour, almonds, bicarbonate of soda, baking powder, xanthan gum, salt and strawberry powder (I weigh mine into an airtight container and shake vigorously to mix) and set aside.
  5. Cream the butter and flour together with the vanilla extract (with an electric whisk) until light and fluffy.
  6. Add the eggs one at a time, beating thoroughly between each addition.
  7. Mix together the yoghurt and milk in a jug and then add to the bowl about a third at a time, alternating with adding the dry flour mix a third at a time, gently folding through between each addition until just mixed and even. Be careful not to over mix.
  8. Spoon the cake batter into the cake tin over the rhubarb and smooth the top with the back of the spoon.
  9. Bake the cake for 50 to 60 minutes until the top springs back to the touch and a skewer comes out clean. If towards the end of the bake you are worried that the cake may be getting a little dark, cover with a piece of foil.
  10. Remove from the oven and leave to cool in the tin before turning out (upside down) onto a heat-proof plate (if you are opting to do the stage below, otherwise turn onto a serving plate).
  11. Optional : Lightly grill the rhubarb base of the cake to caramelise slightly (do not place the cake too close to the grill heat), keeping a close eye to ensure you do not burn.
  12. Transfer to a serving plate (if different) and serve 'naked', or with cream, custard or ice cream.
Calories
277.17
Fat (grams)
7.85
Sat. Fat (grams)
1.00
Carbs (grams)
47.31
Fiber (grams)
2.14
Net carbs
45.16
Sugar (grams)
33.92
Protein (grams)
6.30
Sodium (milligrams)
143.01
Cholesterol (grams)
32.20
Created using The Recipes Generator

To share some rhubarby love, I am linking my gluten free Rhubarb Upside Down Cake with a few link-parties as follows :


 

Bake of the Week with Casa Costello & Mummy Mishaps
Baking Crumbs with Jo's Kitchen Larder & Apply to Face Blog
Love Cake with Jibber Jabber



What's For Dinner #201 with The Lazy Gastronome
Cook Blog Share with A Strong Coffee
Fiesta Friday #277 with Angie, Of Goats & Greens and The Not So Creative Cook

Gluten Free Alchemist © 2013-19 unless otherwise indicated

Thursday, 11 April 2019

Banoffee Cake (with a gluten free sponge) - A Birthday Treat


Many of you will have made Banoffee Pie in the past, but have you ever thought of making Banoffee Cake? That heavenly blend of banana and toffee works perfectly as a layered sponge and as I recently had a birthday (the age for which is best forgotten...) I decided to make one as my birthday treat. This gluten free Banoffee Cake is totally delicious (and I mean TOTALLY delicious). Tempted to try it? Read on my lovely readers for a recipe to make you swoon...


I am a HUGE fan of banoffee. It is one of those combinations that sends my taste buds into ecstatic gratitude with every mouthful. In the past, I have honoured this glorious marriage of flavours in the form of Banoffee Cheesecake, Banoffee Cupcakes, Banoffee Coconut Crunch Trifle, and mini Banoffee sponge cakes. This recipe however is up there with my best gluten free celebration cakes, even if it may not be the prettiest.


When I was plotting ways to achieve banoffee in celebration cake form, I knew that I wanted to recreate some of the texture as well as the flavour of banoffee pie. For the uninitiated of you, banoffee pie is usually made using a biscuit-crust case, filled with fresh banana and caramel/dulce de leche, topped with lashings of whipped cream and a sprinkling of chocolate.

I knew I didn't want to make the cake too sickly sweet and consequently needed to avoid filling and covering it in sugary frosting at all costs. Layering with freshly-whipped cream alongside a balanced helping of toffee sauce, would not only keep the sweetness down, but would replicate the creamy 'banoffeeness' of its 'pie' equivalent. To be honest, this was no hardship... at GF HQ we far prefer a cream-filled cake, even if it does take up most of the fridge space and has to be eaten twice as quick (although I am not 100% sure that the latter is a negative... Cream cakes in our house never last very long).


Being Coeliac, it was also essential that the sponge was gluten free, so I used my all time favourite, tried, tested and very much loved Banana Bread/Cake recipe, which was one of the first recipes I ever published on Gluten Free Alchemist. The recipe works equally well as a cake or a loaf and has been served as a dressed down version at many cake sales and team meetings over the past 6 years. It is verified yummy!


To achieve the biscuit crunch that you get with banoffee pie, I have added some specially prepared Crunchy Baked Biscuit Crumbs to the layers and decoration. They work perfectly, especially alongside the crisp, crushed dark chocolate cigarillos that adorn the top.


All in all, I am willing to stick my neck out and declare this gluten free Banoffee Cake a triumph.... well actually that was the phrase Mr GF generously used, but blushes aside, I think he may have a point. So if you are looking for a stunner of a cake that ticks the banana-toffee taste box, but still gives you the creamy-crunchy dreaminess of a traditional banoffee pie, let your bananas ripen, grab your cake tins, whack the oven on and bake...


Banoffee, Cake, Banana, Toffee, Gluten free, Birthday, Celebration
Layer Cake/Celebration Cake
Dessert/Cake
Yield: 10 (one x 8 inch sandwich cake)
Author:

Gluten Free Banoffee Cake

A perfect celebration cake for Banoffee lovers, this deliciously moist banana cake is layered with freshly whipped cream, caramel sauce and crunchy baked biscuit crumbs, and is decorated with chocolate.
prep time: 50 Mcook time: 40 Mtotal time: 90 M

ingredients:

Banana Cake
  • 210g plain gluten free flour blend  (I used GFA blend A from this post)
  • 100g ground almonds
  • 1 teaspoon xanthan gum
  • 1½ teaspoons GF baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon fine sea salt
  • 100g unsalted butter - softened
  • 150g caster sugar (preferably golden caster)
  • 125g light soft brown sugar
  • 2 large eggs (room temperature)
  • 1½ teaspoons vanilla extract
  • 3 medium-sized very ripe bananas
  • 175 ml buttermilk
Crunchy Baked Biscuit Crumbs
  • 200g gluten free biscuits (digestive or chocolate chip)
  • 80g butter - cubed
Caramel and Cream Filling & Decoration
  • 500 ml double cream
  • 200-250g good quality toffee sauce or dulce de leche 
  • handful of toasted chopped hazel/brazil/macadamia nuts (optional)
  • crunchy baked biscuit crumbs (see separate details)
  • dark chocolate curls/broken cigarillos/shards, etc
  • edible glitter (optional)

instructions:

Banana Cake
  1. Preheat the oven to 180 C/350 F/Gas 4 and base-line two 8 inch non-stick round baking tins with baking paper.
  2. Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt and set aside (I weigh mine into a large airtight container and shake vigorously).
  3. In a large bowl, cream the butter and sugars together, using an electric whisk until light and fluffy.
  4. In a small bowl, beat the eggs together with a fork and then add, a little at a time to the butter mixture, beating well after each addition.
  5. Add and beat in the vanilla extract.
  6. Mash the bananas in a separate bowl with a fork, before gently folding into the wet mixture.
  7. Using a large spoon or spatula, gently fold in the buttermilk alternately with the flour mix, about a third at a time, until all the ingredients are JUST combined. Do not over-mix.
  8. Divide the cake batter evenly between the cake tins and smooth the tops before baking for approximately 30 minutes (until a skewer inserted into the centre comes out clean and the top is firm to the touch but springs back).
  9. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to cool completely.
Crunchy Baked Biscuit Crumbs
  1. Preheat the oven to 180 C/350 F/Gas 4 and line a small baking tray with non-stick baking paper.
  2. Place the biscuits in a strong plastic food bag, gently squeeze out the air and hold the top shut. Using a rolling pin, either bash or roll the biscuits to break them down into coarse crumbs. Set aside.
  3. Melt the butter, stirring in a small saucepan over a very gentle heat (or in a glass bowl in the microwave set at medium, on 30 second bursts, stirring well between each) until just melted. 
  4. Mix the melted butter with the biscuit crumbs until evenly blended and then spread the mixture onto the lined baking tray.
  5. Place in the oven for 10 to 12 minutes, frequently turning the crumbs to enable them to crisp and 'bake' evenly.
  6. Remove from the oven and set aside to cool completely.
Assembly and Decoration
  1. Place one of the sponges on a serving plate.
  2. Whip the cream to soft peaks (so that it holds its shape well) and then spread a thick layer onto the base sponge.
  3. Top the cream layer with a good drizzle of toffee sauce, a sprinkling of chopped nuts (optional) and a good sprinkling of crunchy biscuit crumbs.
  4. Place the second sponge cake layer carefully on top of the filling.
  5. Top with another layer of whipped cream and thickly drizzled toffee sauce.
  6. Decorate with a rim of crunchy biscuit crumbs, chocolate curls/crushed cigarillos and a sprinkling of edible glitter for a little extra sparkle (optional).
  7. Refrigerate until ready to eat, but remove from the fridge and allow to sit at room temperature for 15 to 30 minutes before serving.
Created using The Recipes Generator

I am sharing my gluten free Banoffee Cake with :



Fiesta Friday #271 with Angie and Ai Made It For You
Cook Blog Share with Everyday Healthy Recipes
Love Cake with Jibber Jabber

 

Bake of the Week with Mummy Mishaps and Casa Costello 
Baking Crumbs with Apply to Face Blog and Jo's Kitchen Larder 
Tickle My Tastebuds Tuesday #233 with Lori's Culinary Creations

Gluten Free Alchemist © 2013-19 unless otherwise indicated

Wednesday, 20 March 2019

Gluten Free Chocolate Orange Brownies - Dark and Dangerous! (free from gluten, nuts and optional dairy free)


Meet my Gluten Free Chocolate Orange Brownies... Dark, fudgy, dangerously moreish and perfect for the Easter chocolate binge which is fast approaching (well... Easter doesn't have to be all about eggs does it?). This gluten free brownie recipe is made with dark orange chocolate and 'spiked' with a little extra orange oil for a truly citrus-infused experience. I made mine with Terry's Dark Chocolate Orange although it does have a 'may contain' wheat label, so if you are Coeliac, you should use an alternative such as Sainsbury's Taste The Difference Dark Chocolate Orange bar, Lindt Orange Intense bar or Tesco Zesty Orange bar. If you like your chocolate a little bit fruity, this one's for you.


I've been meaning to make these decadent mouthfuls for ages and actually bought the Chocolate Oranges when they were on offer at Christmas, but then life got in the way and they just didn't happen. All power to my self control though... Chocolate Orange in the house for 3 months uneaten? Go me!!!!

Trust me though, these beauties are worth the wait and the self-control. They pack a serious chocolate punch... enough to top up the empty winter serotonin banks with one square and because they are made with dark chocolate and offset with a hint of tangy orange, they are definitely less sweet than a lot of brownies.


Although I made these gluten free brownies with already infused orange chocolate you could just add extra orange extract to the mix alongside bog-standard chocolate, but be absolutely sure to choose dark chocolate. It makes for a more intense flavour experience and brings out the citrus beautifully.

I am also fairly certain that they could be made with ordinary wheat flour, although (for obvious reasons) I haven't tried it, but if it's gluten free brownies you are hunting down, this recipe is both wheat free and Coeliac friendly. Sub the butter for dairy free spread and use dairy free dark chocolate and you also have yourself a delicious dairy free treat too. Upgrade and make it a full-on chocolate-lovers dessert. Grab a bowl, and top with your favourite ice cream or custard and devour.


The eagle-eyed among you will notice there's a bit of a major change with this post. After nearly 6 years of blogging, I have finally found a route to making printable recipe cards on my Blogger blogging platform. I'm ecstatic actually! There seem to be a million and one app options for recipe developers who use Wordpress, but (as far as I can see) virtually none for the rest of us. Yet it's so important that you lovely lot can access my recipes in a way that is easy to use in the kitchen.


I am hoping that over time, I will be able to back-track across my old recipe posts and update as many as possible to include a printable version and I'd love you to let me know which Gluten Free Alchemist recipes you want me to update next. So if you have a favourite, please leave me a comment so that I can make sure the best recipes get updated first.

Of course, if you do make these deliciously fudgy gluten free Chocolate Orange Brownies, then make my day and let me know about it. Even better... take a photo and tag me in on social media.


If Chocolate Orange isn't your thing... there are plenty of other brownie options to choose from on Gluten Free Alchemist. We have recipes for :
Pear & Walnut Brownies
Beetroot Brownies
Chocolate-Banana-Coconut Brownies
Very Gooey Chocolate Brownies
Chocolate Peanut Butter Cup Brownies
Minty Chocolate Brownies
Chocolate-Cherry-Pecan Brownies
and even
Toblerone Brownies


Recipe for gluten free Chocolate Orange Brownies :

Gluten Free Brownies / Chocolate Orange Brownies
Brownies / Traybake
Sweet Treats
Yield: 16 squaresPin it

Chocolate Orange Brownies - Gluten Free. Optional Dairy Free

Divine dense and fudgy gluten free brownies made with dark orange chocolate. Rich and decadent, but not over sweet.
prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients

  • 300g dark orange chocolate (I used Terry's Dark Chocolate Orange) - dairy free if needed
  • 150g unsalted butter (or dairy free alternative)
  • 1 teaspoon orange extract/oil
  • 3 large eggs
  • 70g golden caster sugar
  • 70g soft light brown sugar
  • 130g plain gluten free flour blend (I used GFA blend A - See flours page)

instructions

  1. Base-line a square non-stick 8 inch/20 cm baking tin with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
  2. Using a heat-proof bowl, melt and stir the chocolate with the butter over a saucepan of lightly simmering water, or in the microwave (medium setting, 30 second bursts, stirring between each). Once melted and smoothly blended, add the orange extract, stir through and set aside to cool slightly.
  3. In a large bowl, beat the eggs and sugars together until well-blended and airy.
  4. Add the chocolate mixture and beat until blended.
  5. Lastly add the flour and fold through with a wooden or silicone spoon/spatula until combined. The mixture should be a thick dropping consistency - If it feels a little too thick, add a splash of milk and fold through. 
  6. Bake for 25 to 30 minutes until just firm to the touch.
  7. Remove from the oven and leave in the tin to cool completely, before slicing to serve. It may help to refrigerate before slicing to make the cutting easier, and then bring back to room temperature.
Calories
155.39
Fat (grams)
8.73
Sat. Fat (grams)
5.12
Carbs (grams)
17.58
Fiber (grams)
0.65
Net carbs
16.93
Sugar (grams)
10.51
Protein (grams)
2.31
Sodium (milligrams)
16.31
Cholesterol (grams)
55.13
Created using The Recipes Generator
Gluten Free Chocolate Orange Brownies shared with :

 

Cook Blog Share with Apply to Face Blog
Baking Crumbs with Jo's Kitchen Larder & Apply to Face Blog
Love Cake with Jibber Jabber



Bake Of The Week with Mummy Mishaps & Casa Costello
Fiesta Friday with Angie & Foodie On Board

Gluten Free Alchemist © 2013-19 unless otherwise indicated