Chocolate Brownies (Grain/Gluten Free, Dairy Free, Nut Free & Legume/Soy Free)

Chocolate Brownies

What could be better than a quick yummy Chocolate Brownie! I made these with my Sunbeam Mixmaster but you could easily do them in the Thermomix.

Into a large bowl add
8 Eggs
375 grams Nuttelex
1 & 1/2 cups White Sugar
2 tsp Pure Vanilla
1 cup Pure Organic Cocoa (or Cocao)
1 & 1/2 cups Potato Starch
1 tsp Allergy Friendly Baking Powder

Mix well until combined. Pour into two lined 18x28 cm slice tins. Bake in a Moderate Oven (175) for 30-35 minutes. It is better a little undercooked rather than overcooked.

Frosting
3 tabs Nuttelex
3 tabs Pure Cocoa
1 tab Pure Maple Syrup
1 cup Pure Icing Sugar
1 tab Filtered Water
Combine all the ingredients into a small bowl and mix till well combined and creamy. Add a little more water if needed to bring mixture together.

Frost while Brownie is still warm. Frosting will spread better as it warms.

Will keep in Pantry for a day or two but I like to keep it in the fridge. If you have a smaller family than I do you may like to halve the recipe or freeze one slice and frost it later.

In my house it disappears quickly!

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Chocolate Lava Cake

Chocolate Lava Cake has got to be one of my favourite finds!
Using only a few ingredients and no Flour of any type.
It's quick and simple and great for a quick after dinner treat!

Recipe converted from here.

Chocolate Lava Cake

1/2 cup (113 grams) Nuttelex
170 grams 70% Lindt Chocolate
3 large Eggs, separated
1/3 cup (65 grams) Coconut Sugar
1 teaspoon Pure Vanilla Extract
1/8 teaspoon Cream of Tartar
1 tablespoon Coconut Sugar

Melt Nuttelex & Chocolate together in a small bowl.

In a second bowl beat Egg yolks with 1/3 cup of Coconut Sugar & Vanilla.

In a third bowl beat Egg Whites till thick, add Cream of Tartar & 1 tab Coconut sugar and mix together.

Combine melted Nuttelex & Chocolate with Egg yolk mix. Add about 1/3 of the Egg White mix and gently fold through. Add remaining Egg White mix and gently fold through till just combined.

Grease small oven proof dishes or you could use tea cups. Gently divide mixture between dishes being careful not to knock any air out.

 Bake in a moderate oven for about 10 minutes or until risen and cooked around outside but still moist in the middle.

Serve with whipped Coconut cream and sprinkle with a little more chocolate.


Enjoy with family & friends!


You could easily change around some of the ingredients to suit your individual Allergy requirements as I have done here.

I use 70% Lindt Chocolate which does have a little sugar and also has the typical 'may contain traces of ' warning. As of yet I haven't found any easy alternative though I'm sure there must be one!

More recipes still to come!

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