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Gluten Free, Dairy Free, Free Recipe

Gluten & dairy free brownie

50 mins
Intermediate
16 Servings

So many people these days suffer from allergies and intolerances that stop them from enjoying a treat – this fabulous brownie stops all that thanks to it having no gluten or dairy, while nuts are optional.

Brilliant Bases Used In This Recipe
About This Recipe

So many people these days suffer from allergies and intolerances that prevent them from enjoying a little treat every so often – this fabulous brownie created by Jason stops all that. While it’s true it does contain nuts, it’s free from both gluten and dairy produce, two other key allergens. 


Gram flour from chick peas replaces the wheat flour that binds things together (adding more protein to the brownie too) and we’ve used maple syrup as a natural sweetener rather than refined sugar. 


Coconut oil allows for ‘good’ non-animal saturated fats, while dark chocolate is high in antioxidants such as polyphenols and flavanols – shown to reduce high blood pressure and possibly combat heart disease.

Video
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Ingredients

  • 200g/7oz 72% cocoa solid, dairy-free pure chocolate 

  • 100g/4oz coconut oil 

  • 250g/9oz Grade A maple syrup 

  • 100g/4oz ground almonds 

  • 150g/5oz gram flour or rice flour 

  • 125g/4.5oz soya, almond or oat milk 

  • 1tsp sea salt 

  • 1tsp baking powder 

  • 1tsp vanilla powder 

Optional: 

  • 70g/2.5oz pecans or walnuts

Nutrition Per Serving

Calories

250

Fats

15G

Carbs

27G

Protein

3G

Method

  1. Preheat the oven to 180C/360F (fan) or 200C/390F (convection)

  2. Toast the nuts if using as per the associated skills video

  3. Create a bain-marie by placing a bowl on a pan of boiling water. DO NOT allow the bowl to touch the water directly

  4. Add the coconut oil and the chocolate to the bowl and mix until melted and mixed through

  5. Take off the heat and add a pinch of sea salt crystals

  6. Add all the dry ingredients, except the nuts, to a bowl and mix thoroughly

  7. Add the soya milk and fold/beat/mix to a paste (use a food mixer if this is easier)

  8. Pour in the chocolate/coconut oil mix which should still be runny but a little cooler than when first removed from the heat

  9. Add in the nuts if using and fold through

  10. Put into a one litre brownie tray lined with greaseproof paper and place in the oven for 40-45 minutes

  11. Allow to cool and cut into 16 pieces

Method
Ingredients
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Gluten, Dairy & Nut-free Fudge Brownie
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Related Kitchen Skills
How to toast nuts

How to toast nuts

Vegan Protein

Vegan Protein

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