Brownies (Vegan, Gluten Free, Wheat Free)

A friend of mine has an allergy to gluten and wheat products, so when she sent me a message to say she'd be stopping by my house for a cup of tea I thought I'd make some tasty gluten free munchies to go along with it.  I stumbled across a recipe for these brownies, and really who can say no to a chocolatey little treat?

Ingredients:

115g gram flour (chick pea flour)

35g potato starch (potato flour)

2 tbsp arrowroot

50g cocoa powder

200g unrefined caster sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1 tsp salt

125ml coconut oil (melted)

125ml unsweetened applesauce (if there are apple pieces in the applesauce, blend smooth)

1 tsp pure vanilla extract

125ml hot water or coffee

150g vegan chocolate chips

Preheat oven to 170°C (325°F) Gas Mark 3

Lightly grease three 12-cup mini cupcake tins with extra coconut oil, or line with mini cupcake cases.  In a bowl mix together all of the dry ingredients.  Add the oil, applesauce, vanilla and hot water/ coffee to the dry ingredients and stir until smooth.  Using a spatula, fold in the chocolate chips until they are evenly distributed throughout the mixture.

Spoon the mixture into your tins (or cases).  Bake in the preheated oven on the centre rack for 10 minutes, rotating the tray after 5 minutes.  For a fudgier cake, bake the brownies for 8 minutes total.  Insert a cake tester or tooth pick, which should come out clean.  Let the brownies stand in the tins for 10 minutes before transferring to a cooling rack.  The brownies are best served warm, but can be stored at room temperature for up to 3 days, just cover with clingfilm.

Banana Bread (Vegan, Gluten Free, Wheat Free, Sugar Free)

Everything I have ever baked has been full of eggs, butter, milk etc.  I have wanted to try out vegan recipes as well as gluten free/ wheat free for a long time so I got myself some recipes and sourced ingredients for them.  I have always loved banana bread so when I saw this I knew it would have to be one of the first things I tried out.  I have to say, for somebody who has always been a little wary of gluten free baking, it was pretty darn good!

Ingredients:

300g Doves Farm plain white gluten-free flour (available in Tesco)

2 tsp baking powder

2 tsp baking soda

1 tsp xanthan gum (available in Tesco)

1 tsp salt

1 tsp ground cinnamon

125ml coconut oil [melt the oil before measuring], plus more for the tin (available in Holland & Barratt)

150ml agave nectar (available in Holland & Barratt)

150ml rice milk (available in Tesco and Holland & Barratt)

1/2 tsp pure vanilla extract (I got mine on eBay)

6 medium bananas, mashed

Preheat oven 170°C (325°F) Gas Mark 3

Lightly grease the loaf tin with some coconut oil.

In a bowl sift together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon.  Add the coconut oil, agave nectar, rice milk and vanilla to your dry ingredients and mix until smooth.  Using a spatula fold in your mashed bananas until they are evenly distributed in the mixture.  Fill the loaf tin halfway with your mixture.  Bake in the centre of the oven for 35 minutes, rotating it 180 degrees after 20 minutes.  When the banana bread it ready it will bounce back when pressed and a cake tester/ toothpick will come out clean when inserted.  Let the banana bread cool for about 20 minutes.  After the 20 minutes, run a knife along the edges to loosen.  Cover the loaf tin with a cutting board and turn out onto the board.  Get another cutting board and carefully turn the banana bread onto it so that it is right side up once again.  Can be eaten warm or cooled and stored for up to 3 days at room temperature, in cling film.