CHERRY CHOCOLATE FUDGY BROWNIES
Serves : 12
INGREDIENTS
} 180g dark baking chocolate ( I use
45 % dark ) } 50g butter , unsalted } 3 eggs , room temperature } 75g raw caster sugar } 1 cup cherries , pitted } 110g almond flour } ¼ tsp salt } ¼ cup gluten-free dark chocolate chips , for topping } 1 tbsp desiccated coconut for garnish ( optional )
METHOD
1 . Preheat the oven to 180 ° C ( fan forced ) and line a 7x7 inch square baking tin with baking paper .
2 . In a heat-proof bowl above a pot of simmering water , melt the block of chocolate and butter together , stirring frequently . Set aside .
3 . Using an electric beater or mixer with whisk attachment , beat the eggs and sugar on high speed until fluffy ( approximately 4-5 minutes ).
4 . Pour the melted chocolate mixture into the egg mixture and combine thoroughly .
5 . Gently fold in the cherries , almond flour and salt .
6 . Pour the mixture into the lined baking tin and add a few more cherries to the top of the batter , along with a sprinkle of chocolate chips . Place in the oven for 25-30 minutes .
7 . Allow the brownies to cool in the baking tin before transferring to a wire rack . 8 . Once cooled , sprinkle some desiccated coconut and cut into 12 squares .
9 . Serve and enjoy , or store brownies in an airtight container at room temperature for up to 4 days .
CHERRY CLAFOUTIS
Serves : 6
INGREDIENTS
} 1 tsp butter , unsalted , room temperature for greasing } 3 eggs , room temperature } 100g raw caster sugar } 250ml milk of your choice } ½ tsp almond extract } 1 tsp vanilla extract } 80g gluten-free plain flour or all-purpose flour
1 } / 8 tsp salt } 2.5 cups cherries , pitted } 1 tbsp icing sugar , for dusting
METHOD
1 . Preheat the oven to 180 ° C ( fan forced ) and lightly butter a 9x9 inch ( 20cm ) baking dish .
2 . In a small bowl , whisk together the eggs , sugar , milk , almond extract and vanilla extract .
3 . Add the flour and salt to the wet mixture , whisk until combined .
4 . Scatter the cherries in the baking dish , then pour the batter into the baking dish covering the cherries .
5 . Place into the oven for 40-45 minutes or until an inserted toothpick comes out clean . The top should be lightly browned .
6 . Set aside to cool completely . Once cooled , lightly dust over the icing sugar .
7 . Serve and enjoy .
8 . Store this cherry clafoutis in the refrigerator for up to 3 days .
YMCA HEALTHY LIVING MAGAZINE 11