Healthy Gluten-free Brownies
When I started baking long ago, I went through a series of trials and experiments in my mom’s kitchen. I started with very basic cakes and cookies and it took me long to nail the recipes, that would give me consistent results.
Baking as a subject needs a lot of patience and accuracy. One needs to be familiar with the oven temperature and should know, how the ingredients behave with each other. How one ingredient can overpower the whole dish. The balance of the flavors and even the right time to take out the bake from the oven, also the right time to take a baked cake out of the baking tin.
Over the years and continues involvement in the baking made me what I am today. I still remember, how brownies were the first thing I found success in. I started getting consistent results every time I baked them. Soon they became my signature dish and held that position for a very long time. I became very confident in brownie baking, and soon my brownies were the part of Diwali gift for many close friends.
I have baked and indulged in baking brownies so much, that now is the time to change them into a healthier indulgence. I have just the right recipe for you if you have a sweet tooth and you are conscious about what you eat. This is a brownie recipe that has no eggs, no refined sugar and can be made gluten-free without compromising the flavor and the texture. It is gooey, chocolaty and heavenly delicious for you to indulge and enjoy.
I had a workshop at Siemens Home appliances, where I thought these healthy brownies to our audience. It was loved and I thought of sharing this with you here on the blog too.
I will just take you through some substitutes, I have used here.
For eggs, I have used flax seeds. Flax seeds are an amazing substitute for eggs. True Elements Raw Flax Seeds, 500g If you have concerns about flax seeds flavor empowering the brownies, drop that worry right away. These brownies are all chocolaty. You will not find any presence of flax seeds in the result.
How to – Grind one teaspoon of flax seeds and soak them in 3-4 teaspoons of warm water for 15 minutes.
You can choose to use couverture chocolate instead of compound chocolate. Which obviously will give you a better result.
I have used almond flour in the recipe, you can simply purchase that from the market or make your own at home
How to – Place a cup of raw almonds in a food processor Bajaj Food Factory FX 11 600-Watt Food Processor (White) and pulse for few times. Stop and scrape the sides of the bowl of the processor every 10 seconds to make sure that they are ground evenly. Don’t overdo, or you will end up with almond butter.
I have used all-purpose flour for these brownies. You can simply replace it with jowar flour. Same amount. You will have gluten-free, egg-free, sugar-free brownies. The flavor will not differ and you will bake good brownies.
Good Quality baking chocolate – 100-125 grams
Butter – 1 tablespoon
Flax seeds paste – Grind one teaspoon of flax seeds and soak them in 3-4 teaspoons of water for 15 minutes.
Or, in case you prefer brownies with egg, add one egg instead of flax seeds.
Dates paste – Soak 10-15 dates in hot water for 30-45 minutes and then mash them in a grinder.
Flour – 2/3 cup of almond flour
1/3 cup of Jowar flour if making gluten-free or all-purpose flour
Some chopped walnuts or hazelnuts
Melt chocolate and butter in a double boiler. Be extra cautious and do not burn the chocolate.
Add dates paste and flax seeds paste; mix the ingredients well.
Add the almond flour and the jowar flour. Add in chopped walnuts or hazelnuts. Mix everything well.
Take a baking tin and line it with parchment paper.TAG3 ® Premium Quality Cake Mould Square Shaped Non Stick Mold Tin
Finally, pour the prepared batter.
In a pre-heated oven, bake it at 180 degrees C for 22-24 minutes.