I received a wonderful, but dangerous gift this Christmas – a gluten free cookbook. Baking to be precise. This one by ex-Masterchef finalist Hannah Miles, to be even more precise.
“Pecan flapjack brownies” was the first recipe I tried (obviously). This is a variation on that recipe, with small changes to account for ingredients that I couldn’t get.
225g caster sugar
125g soft dark brown sugar
100g dessicated coconut
100g salted peanuts, smashed into smaller bits (this also works well with a half peanut+hazelnut mix)
100g Gluten free flour mix (I used Tritamyl)
200g dark chocolate
1 teaspoon vanilla essence/extract
- Preheat oven to about 180C
- First make the base, by melting half the butter in a pan and stirring in the cococnut, peanuts and half of the caster sugar (125g).
- Squish this mixture down into a greased lined tin. My tin was roughly 13×9″.
- Now make the brownie topping by melting the chocolate and the rest of the butter over a low heat and (this bit is important, even though I am usually too impatient to do it) leave to cool.
- Whisk the sugars, eggs and vanilla in another bowl until light, or until your arm is sore. Then whisk the chocolatey butter mixture in as well.
- Gently fold the flour into this mix, making sure to mix out any lumps of flour.
- Now pour the brownie mix on top of the flapjack base and pop into the oven for about 40mins, or until skewer poked into the middle of the brownie mix comes out clean.
- Now comes the most difficult part: leave to cool before you try to cut this into squares.
Hannah Miles’ recipe reckons that these will keep for 5 whole days in an airtight container but I seriously doubt anyone has that kind of self control.