I enjoy baking but I’m not quite Bake Off standard and one of the things I’ve tried to do more of is free from baking.
I have lots of friends who have food intolerances (as do I) so I like to make sure they feel catered for if I’m having them round.
When the team at Indigo Herbs got in touch about using their natural, free from ingredients I said yes please!
Indigo Herbs is an independent business located in the heart of Somerset, in Glastonbury and has a huge range of interesting products available online and in store. Plus they’re friendly, which is always a bonus.
On with the recipe!
Everyone loves chocolate brownies and chocolate pairs really well with cherries so combining the two was a doddle.
This bake is vegetarian but not vegan as I’ve yet to find an egg substitute that works as effectively without leaving any trace.
150g Purple Corn Flour*
150g Organic Coconut Sugar*
1.5 tbsp coconut oil
200g dark chocolate of your choice
1tsp gluten free baking powder
1.5 tsp Acerola Cherry Powder*
A few glacè cherries, chopped
Sprinkling of Organic Puffed Quinoa*
A very lazy cake to bake
Oven on 200°c and locate cake tin (I used a loose bottom one), line with baking parchment.
Weigh and measure your ingredients – do not drop any of them on the floor.
Mix your dry ingredients in a mixing bowl (I used a spatula but you could use your electric mixing bowl/whisk – I could only locate 1 prong attachment thing).
Melt the coconut oil and chocolate in a bowl in the microwave – this takes about 3 to 4 minutes. You could use a Bain Marie but that takes longer and requires more room in the kitchen and the brain.
Add the eggs to the dry mix, do not get any shell in there. If you do, fish it out, wrong kind of tasty surprise.
When the oil and chocolate have melted, pour it in. Be careful the bowl will be hot.
Mix everything together. Add the glacè cherries. Stir them in. You would be best to do this bit by hand.
You could be really clever and coat them in a little flour first so they don’t sink. I forgot to do this.
Pour into the lined brownie tray (or a cake tin like I did as my brownie tray is huge) and smooth the top. Or leave it slightly uneven if like me, you’re lazy and perfection is tiring.
Sprinkle the popped quinoa over the top. This provides a nice little crunch – a textural opposition to the soft brownies.
Pop into the oven for 20-30 minutes. Check whether a knife comes out clean. If it does, then it’s done, if the knife is sticky, pop it back in for a few minutes more. Ovens (and cakes) can be unpredictable.
Do the washing up or load the dishwasher and thank whoever invented this life saver.
Once the baking is done, take it out of the oven (switch the oven off – no one ever tells you to remember to do this in recipe books).
Leave to cool in the tin for a few minutes as it will be soft. Then carefully transfer to a cooling rack (I got a set of three of these on Amazon – you’re welcome).
Once cool, you can decorate with more cherries or just slice and serve. Cream or custard (dairy free if preferred) go well with this.
Obviously you can skip the cherries or swap them for something else, try popcorn instead of quinoa, add extra chocolate, make a bigger batch. Basically, make it your own. Then send me the results – cake by post.
My independent taste testers gave this tasty treat two thumbs up, so give it a go.
*items provided by Indigo Herbs for the purposes of this recipe post. All opinions and recipes my own.