Monday, 3 November 2014


I made this brownie as a dessert for my guests after a Sunday roast dinner. I provided organic yoghurt, double cream and raspberries so everyone could choose how they wanted it.

To make it dairy free just use coconut oil instead of butter; I actually used a combination of the two. Keeping with the coconut theme I also used coconut sugar, which is my favourite natural substitute for refined sugar. It can be bought from health food shops such as Holland & Barrett.

(V) (GF) (DF)


200g dark chocolate
200g butter and/or coconut oil
2 tsp vanilla extract
200g coconut sugar
3 eggs
250g oat flour
a pinch of salt
1 large orange


  1. Preheat the oven to 170 C.
  2. Melt the chocolate and butter in a bowl (I used the microwave).
  3. Once melted stir in the sugar and vanilla. Leave to cool for 5 minutes.
  4. Beat the eggs in a large bowl then pour in the chocolate mix and stir vigorously. Add the  salt and then slowly mix in the oat flour.
  5. Grease a oven proof dish with butter/coconut oil and pour the brownie mix in. Bake for 25 minutes.
  6. Thinly slice the orange into slithers and place onto a baking tray. Place on the oven with the brownies for 15 minutes until crisp.
  7. When the brownies are ready take them out and let them to cool then decorate with the orange slices.

Adapted from this Madeleine Shaw recipe

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