Pop on the oven and whip up these tasty gluten-free bites.
HAZELNUT & RASPBERRY BROWNIES
SERVES 16 PREP 15 MINS COOK 40 MINS
185g butter, chopped
250g dark chocolate, chopped
4 eggs, separated
1/2 cup brown sugar
1 tsp vanilla essence
1/2 tsp cream of tartar
3/4 cup hazelnut meal
3/4 cup hazelnuts, toasted, skins removed
125g punnet raspberries, plus extra to serve
cocoa powder, to serve
1 Preheat the oven to 180°C. Line a 20cm x 30cm slice pan with baking paper. 2 In a heatproof bowl, combine butter and chocolate. Melt over a saucepan of simmering water. Cool slightly. 3 In a bowl, whisk yolks, half sugar and vanilla together until pale. Fold into chocolate mixture. 4 Using an electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in remaining sugar until thick and glossy. Fold meringue and meal into chocolate mixture. 5 Scatter hazelnuts and raspberries over the base of the pan. Pour in batter. Bake for 35-40 mins until just firm. Cool in the pan. Slice. 6 Serve dusted with cocoa and topped with extra raspberries.
PEANUT BUTTER COOKIES
MAKES 20 PREP 15 MINS COOK 25 MINS
125g butter, softened
1 cup natural crunchy peanut butter
1 cup dark brown sugar
2 tbsp golden syrup
1 egg
1 tsp vanilla essence
1 cup gluten-free plain flour
1/2 tsp sea salt flakes
200g chopped gluten free dark chocolate
1/2 cup chopped, roasted, unsalted peanuts
1 Preheat the oven to 180°C. Lightly grease and line 2 oven trays. 2 In a medium bowl, using an electric mixer, beat butter, peanut butter, dark brown sugar, golden syrup, egg and vanilla on medium 3-4 mins until light and creamy. 3 Add flour and salt flakes to creamed mixture. Beat on low for 1 min until combined. Stir chocolate and peanuts through. 4 Roll tablespoons of the mixture into balls and place on trays 2cm apart, pressing slightly to flatten. Bake for 15-20 mins until the biscuits are golden. Cool on trays for 5 mins. Transfer to a wire rack to cool completely.
BANANA & STRAWBERRY BREAD
SERVES 8 PREP 15 MINS COOK 1 HOUR 15 MINS
1 1/2 cups gluten-free self-raising flour
2 tsp gluten-free baking powder
1 tsp cinnamon
1 1/2 cups hazelnut meal
1 cup quinoa flakes
3/4 cup brown sugar
3/4 cup buttermilk
2 eggs
1/4 cup canola oil
1 tsp vanilla extract
2 ripe bananas, mashed, plus 1 extra
250g strawberries, hulled, quartered, plus extra to serve
1 tbsp honey, warmed
1 Preheat the oven to 180C. Lightly grease and line a 20cm x 10cm loaf pan with baking paper. 2 In a large bowl, sift flour, baking powder and cinnamon together. Stir in meal, quinoa and brown sugar. 3 In a jug, whisk buttermilk, eggs, oil and vanilla together. Mix in bananas. Pour into dry ingredients, mix to combine. Fold through strawberries. 4 Spoon batter into pan. Halve extra banana lengthways, arrange on top. Bake for 1 1/4 hours. 5 Cool bread in a pan for 5 mins. Transfer to a wire rack to cool completely. Brush with honey. Serve with extra strawberries.
TIP Sprinkle loaf with 2 tsp CSR Muscovado’ sugar before baking, if you like.
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