Gluten-free brownies

by Alice on aprile 15, 2010

Gluten-free brownies


200 g fair trade dark chocolate (70% cacao)
90 g quinoa flour
a pinch of whole sea salt
a pinch of cinnamon powder
1 teaspoon cream of tartar
115 g rice malt syrup
55 g maple syrup, grade B or C
4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water
50 g hazelnut butter
50 ml extra virgin olive oil
1 tablespoon hazelnut oil
6 tablespoons almond milk, unflavoured and unsweetened

Makes 30-35 brownies.



Preheat the oven to 170° C. Lightly oil and flour a 20 cm square (stainless steel) baking pan. Melt the chocolate in a bain marie.
Combine the quinoa flour, salt, cinnamon, cream of tartar in a medium bowl and stir. In another bowl, combine the rice malt syrup, maple syrup, flax seeds, hazelnut butter, olive oil, hazelnut oil and almond milk. Fold the wet into the dry ingredients, stir well then add the chocolate as soon as it has melted. Stir again until combined and spread evenly in the baking pan.
Bake for 20-25 minutes, until a toothpick plunged into the center comes out slightly moist with batter. Let cool for a couple of minutes, then unmold the cake and transfer onto a cutting board. Cut into squares and let cool a bit more before serving.

Posted in: baking,breakfast and brunch,cakes,chocolate,desserts,finger food,gluten-free,grains,lunch-box,sweet,tea time

{ 2 comments… read them below or add one }

1 Alessandra aprile 17, 2010 alle 12:49

They look really yummy! Usually I buy grade A maple syrup (I seem to remember, now I am not sure, I should look at the cans I left back home), what is the difference with grade B and C? Are they better for baking?

2 Alice aprile 25, 2010 alle 15:14

Grade B and C are darker and stronger (less refined) I guess, and should be better for baking/cooking. I don’t think I’ve ever tried the lighter version, like grade A, as I love grade C for both cooked and raw recipes.

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