Sweet Magazine 2013 - A Sweet Year Volume One, 2013 | Page 46

Gillian is the gorgeous face behind
Crumbs of Comfort. Dedicated to
educating the bakers of the world
that gluten free doesn’t also mean
flavour free sweets with the texture
of cardboard, Gillian regularly
contributes her delicious recipes

to Sweet Magazine. You’ll find a
deliciously moist coconut cupcake in
the Spring issue, and Christmas Eve
Spice Biscuits in the Celebrate issue
of Sweet!

Ingredients

Method

150g Unsalted Butter

Preheat oven 180*C or 160*C fan forced

250g 70% Cocoa Dark Chocolate, Chopped
50g Dutch Cocoa Powder (substitute with regular cocoa if
needed) 100ml Boiling Water

Line a deep ( at least 1 inch ) lamington tray with baking
paper, allowing it to overhang.

250g Brown Sugar

Combine butter, chocolate, cocoa and water in a heatproof

50g Almond Meal

bowl over a saucepan half filled with simmering water,

50g Rice Flour

making sure the water doesn’t touch the base of the bowl.

50g Plain Gluten Free Flour

Using a spoon, stir for around 6 minutes or until chocolate

4 Large Free Range Eggs

melts and mixture is smooth. Remove from heat
Add sugar, almond meal, and combined flours and combine
well.
Using a mixer, beat eggs in a bowl for 5 minutes or until thick
and pale. Gently fold the eggs into the chocolate mixture.
Pour the chocolate mixture into prepared lamington tin and
bake for approx 25 minutes.
Hints & Tips
Substitute butter for a dairy free alternative to make these
delicious brownies Gluten and Dairy Free. In Australia,
Tablelands do a dairy free spread that has a lovely subtle

Gluten free.
Flavour full!

taste. For a nut free brownie, substitute the 50g of almond
meal with 50g of gluten free plain flour.
You can add half a cup of nuts of your choice, white choc
buds, cherries or other chocolate loving fruits