Since being forced by my body to quit all dairy and gluten I have realised one essential part of my being, one that cannot be forgotten, suffocated, or ignored.
I love cake.
Brownies, cupcakes, muffins, biscuits, ice cream, chocolate, cake, cake cake. Anything cake. I love it. I need it. It is the key to my happiness. And this fact? It cannot be overlooked.
WHAT DO I DO?
Well, I go creating.
So many people are gluten or dairy free these days that supermarkets are overflowing with so-called healthy alternatives, promised to taste and react the same in every situation. This isn't true. Flour is temperamental, butter melts bizarrely. But the end product? With a little tweaking - it can be just as juicy.
300g 85% Dark Chocolate (the darker the better)
450g Granulated Sugar
300g Lacto-Free Butter
200g Gluten Free Flour
Gas Mark 5/200 C
1) Smash up the chocolate and weigh out the butter, throw in a bowl over simmering water until silkily melted and luscious. Be careful though - chocolate is notoriously easy to burn - you really don't want that - it ruins the goodness!
2) Whisk up the sugar and the eggs until they thicken up to a light fluffy mixture which leaves a line behind it you run a spoon through.
3) When the chocolate is melted to perfection, pour it all in and whisk it up into the perfect brownie mixture. Add the flour, whisk again. Once it is all perfectly blended pour into baking parchment and put into your preheated oven for about 25 minutes
When fully cooked take out of the oven and remove the parchment from the tin as soon as you can - you dont want it to crisp up and burn, taking away all of the gooey brownie as it cooks. Slice into your ideal brownie shapes and eat while hot - ideally with a dollop of ice cream and a side of berries.