Want a good gluten-free chocolate brownie recipe? Archie gives you his delicious brownie recipe made with rice flour, cocoa powder, baking soda, zucchini, dates and cider vinegar!
Ingredients:
For the brownies
- 120 g rice flour
- 40 grams of raw cocoa powder
- 1 pinch of baking soda
- 2 free-range eggs
- 2 medium sized zucchini, grated
- 30 grams of chocolate cut into pieces
- 1 teaspoon of archi'v cider vinegar
- 7 pitted medjool dates
For the ganache:
- 60 ml of vegetable milk of your choice
- 65 grams of melted chocolate
- 7 medjool dates
- 1 pinch of salt
The incredible gluten-free brownie with chocolate and cider vinegar. Why incredible? Because in addition to being gluten-free, our chocolate brownie contains two magical ingredients: zucchini and archi'v cider vinegar. Be careful we see you coming with your preconceived ideas but believe us, you will be impressed by its deliciousness! As a bonus, zero guilt. Up to you !
For 12 people (or 6… or 3: it depends on your hunger)
Preparation time : 10 minutes
Preheat the oven to 180°C fan-forced
Line a baking dish with parchment paper
In a medium sized bowl, add the cocoa powder to the baking soda
Add the dates, eggs, chocolate pieces and archi'v cider vinegar in a blender.
Mix until you obtain a homogeneous mixture.
Make a well in the dry ingredients, then gently pour the wet ingredients into the center.
Stir until well mixed
Add the grated zucchini to the mixture and stir
Pour the mixture into the dish
Bake for 35 minutes
Let cool completely.
For the ganache:
Heat the plant-based milk in a small saucepan until simmering, then transfer to a bowl.
Add the chocolate to the bowl and cover so it can melt.
Add the chocolate-milk mixture, salt and dates to a blender.
Blend until the mixture is smooth and creamy.
Generously glaze the brownies with the ganache.
If you are a fan of the adage “there is no harm in doing yourself good” (we agree) then feel free to garnish your little brownie with a scoop of vanilla sorbet?
Enjoy your food ! 😀
