- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Wednesday, 30 November 2011
GF Donna Hay Brownies
Donna Hay's recipe and mum was clever enough to substitute GF flour (Orgran) for the regular flour. Since my sister and niece were diagnosed as celiacs, my mum has been great at experimenting with gluten free baking. She has found that you can't always just substitute gf flour for regular wheat flour. It works sometimes. Especially when there is very little flour in a recipe. Such as brownies.
weekend fete. I wanted something easy, impressive and suitable for restricted diets. Most of them sold, and I was a little relieved to have a few leftover that I could take home. I have a feeling that these brownies will become a favourite GF recipe.
Previously on Green Gourmet Giraffe:
This time last year: On the way to make burgers I discovered a mash!
This time two years ago: Mexican Lasagne and our Jetset Baby
This time three years ago: Leftover Cream and Paprikash
GF Standby Brownies
slightly adapted from Donna Hay
Make 16-25 depending on how small you cut them
1 cup (220g) caster sugar
3/4 cup (75g) cocoa
1 teaspoon vanilla extract
1/2 cup (75g) gluten free plain flour (or regular wheat flour)
Preheat oven to 160°C (325°F). Melt butter with sugar and cocoa together over a low heat or in a microwave (I did the later). Mix in vanilla and eggs, whisking well. Add in flour and stir well. Spoon into a lined 20cm cake tin. Bake for 30-35 minutes or until centre is just set. Cool in the tin. Dust with icing sugar if desired. Cut into squares to serve.
On the Stereo:
We bring you a king with a head of gold: Dark Britannica II - Various Artists