Thanks this morning to Clare who has written in to tell us about her recent restaurant experience and to give us her fave chocolate brownie recipe, which sounds very similar to some I make myself using pecan flour:
La Bistrot Pierre http://www.lebistrotpierre.co.uk/locations/leamington-spa was good today. They do a ‘traditional’ gluten free menu and so far this eve I feel ok after my meal at lunchtime. I have also seen them advertise gluten free evenings. They revamped their menu to offer better gluten free options after listening to customer feedback … interesting! And they are a chain so have a number of places from here to Harrogate. They also sell champagne by the glass so I had to have one!! Like your flask idea though. [Ed: I had suggested she take a flask of safe wine with her so she could enjoy a glass with her meal along with her friends.]
I did take choc brownie with me in the morning …. but ended up eating it with my morning cup of rooibush before I got to the restaurant – no willpower! Had very yummy sorbet instead. However try my recipe below and you’ll know why my willpower wilted …..
Chestnut & chocolate brownie recipe:
These are dairy and truly gluten free and I use palm sugar in this recipe. I advise to only use good quality chocolate such as the Mortimer chocolate powder I’ve used here which can be ordered from http://www.bigbarn.co.uk/ or found in Waitrose. The flours & coconut oil can be bought from health food shops or online at www.goodnessdirect.co.uk.
These brownies freeze well & reheat in the oven straight from frozen for 10mins on 200C. Or add to lunch box and they are fine to eat within a couple of hours. YUM!!
130g Organic Coconut oil
100g Mortimer chocolate powder
150g Coconut palm sugar
76g Chestnut flour (or 38g coconut flour if you cannot source/eat chestnut flour)
2 free range/organic/woodland eggs
- Melt coconut oil in pan
- Beat eggs and sugar together
- Add chocolate powder to melted oil and stir gently until all melted
- Pour chocolate mix into eggs and sugar and stir
- Sift in chestnut (or coconut) flour and mix together
- Pour into lined baking tray (9×9″ for thicker brownies, 11×9″ for thinner ones). Spread mixture evenly.
- Bake for 20-25mins on 180C (stick a cocktail stick in the middle and it’s done if it comes out clean)
- Leave to cool for 10mins then cut whilst still warm into whatever size slices you like – truly yummy – enjoy!