I had
a bit of a catastrophe in the kitchen on the weekend. I was baking a cake for
my Mother’s birthday and was under strict instruction to make it healthy, light
and gluten-free. Following a recipe for Banana-Yoghurt cake, I altered the
instructions to make it fit these categories. To end a long story short, it did
not work as planned. The cake was dry to the point of making everyone parched,
however they still ate it and smiled, assuring me that ‘it wasn’t that dry’ and
‘tasted good’. You got to love family and their ability to love you no matter
what, even if you serve them a cake that
could potentially break their teeth.
I will
freely and happily admit that I am not a baker. My inability to measure
ingredients precisely and completely modify recipes to the point of unrecognisability
proves just this. However, let me share with you a recipe for brownies that not
even I could screw up (there are only 5 ingredients after all).
INGREDIENTS
- 1 cup caster sugar
- 120g dairy-free spread, such as Nutalex
- 4 eggs, preferably free range
- 1/2 cocoa powder, sifted
- 100g almond meal
- Optional- a teaspoon of vanilla essence
BAKING
1. Preheat oven to 200 degrees celsius/180 for fan forced. Sparingly grease a slice pan/baking tin with coconut oil or other oil.
2. Place sugar and cocoa in a heatproof bowl and stir to combine. Melt butter in a small saucepan over low heat. When butter is melted, pour over the sugar and cocoa and stir to combine. One by one add the eggs, beating lightly. Add almond meal and stir well until mixed through.
3. Pour the batter into the prepared pan, making sure that the surface is even (you can do this by wetting a tablespoon and patting the mixture down. Bake for 20 minutes or until the edges have set and the centre is just slightly moist. Cool in pan, then transfer to a surface and cut into pieces.
Makes / 12 - 16 pieces
Total Preparation time / 10 minutes
Total Baking time / 25 minutes
x E
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