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Gluten Free Peanut Butter and Jelly Brownies

October 04, 2017 by Rebecca in Gluten Free Recipes
 

These PB&J brownies .

 

MAKES 12 SLICES
TAKES 2 HOURS

  • 510g light brown sugar
  • 370g gluten free flour
  •  1 ½ teaspoons xanthan gum (omit of your blend has it)
  • 140g good quality cocoa powder (unsweetened)
  • 1 ½ teaspoons baking powder
  •  1 ½ teaspoons baking soda
  • 1 ½ teaspoon sea salt
  • 4 large eggs, lightly beaten (room temperature)
  • 340ml whole milk (or milk substitute of your choice)
  •  100ml cup coconut oil
  • 2 tablespoons of apple sauce
  • 2 1/2 teaspoons gluten-free pure vanilla extract
  • 340ml cup hot coffee

Greek Yoghurt Chantilly cream

  • 1 vanilla pod
  • 2 Tbsp caster sugar
  • 400 ml double cream
  • 200 ml Greek yoghurt

Chocolate Ganache

  • 250g good quality dark chocolate, chopped
  • 235ml double cream

Decoration

  • Raspberries
  • Strawberries
  • Blueberries
  • Blackberries

Preheat the oven to 180 degrees. Grease three 8-inch cake pans with gluten-free cooking spray. Set aside.

Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.

Evenly distribute the cake batter between the three prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.

Chantilly cream: Halve the vanilla pod lengthways and scrape all the seeds into a large bowl with the sugar. Pour in the cream and whisk by hand until it forms soft peaks (all elegance will be lost if you overwhip the cream – if anything, underwhip it), then fold in the yoghurt.

Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward.

I used fruit in between the layers and also put ganache there too, but decoration and ganache use is up to you!

October 04, 2017 /Rebecca
recipe, cakes, baking, brownies, peanut butter, coeliac, allergy
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👻100% GF PLACES IN EDINBURGH

Can you believe EDINBURGH has this many 100% GF places to grab a bite? Have you been to them all yet?

🥳Sugar Daddy's is a 100% GF bakery in Marchmont, to tick this off you need to have a sweet and savory item
❤️‍?
❤️‍🔥YOUR EDINBURGH GLUTEN FREE BUCKET LIST❤️‍🔥

Tell me which ones you've eaten!

❤️‍🔥 A white gold from @letoile_salon_de_tea on West Port
❤️‍🔥 Pizza from @dynodough
❤️‍🔥 Dinner at @educatedflea
❤️‍🔥 Box of cakes from @
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For the rest of your gluten free needs my main Edinburgh guide has over 50 SAFE GLUTEN FREE PLACES ✨✨✨✨✨✨✨✨ LMK what
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What have you been eating? Here's my round up and there are new things 🌸

Waffle bites from @delightfullydeliciousltd 
Steak from @junk.esf 
NEW OPENING @fathippofood - the GF burger bun makes it look so small but separat
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And there are vegan and veggie versions TOO🥰

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🍕@pizzaioli_veraci in Naples
🥐pastry from @leopoldosenzaglutine Naples
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🌞10 EDINBURGH MUSTS🌞

Allllll gf obvs. 

Stick these on a list and use it as a bingo card:

Anything from Sando - follow their page for updates @sando.edinburgh 🧀 

Order a millefeuille from @letoile_salon_de_tea 🍥

Get a dinner from @educatedfle
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