Gluten-free nutty chocolate traybake
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Easy
- October 2010
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Makes 12 squares
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Takes 40 minutes to make, 20 minutes to cook
This gluten-free brownie recipe is made without butter or oil but don’t worry these chocolatey squares are still deliciously squidgy in the centre.
Nutrition: per serving
- Calories
- 140kcals
- Fat
- 8.9g (2.2g saturated)
- Protein
- 3.8g
- Carbohydrates
- 12g (11.1g sugars)
- Salt
- 0.1g
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Ingredients
- Vegetable oil for greasing
- 100g dark chocolate, broken into chunks
- 3 medium free-range eggs, separated
- 70g caster sugar
- 75g ground almonds
- 1 tsp fresh ground coffee
- 25g pecans, chopped
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Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a shallow 18cm square cake tin with baking paper.
- Place the chocolate in a bowl over a pan of simmering water to melt.
- Meanwhile, whisk the egg yolks and sugar until pale and creamy.
- Stir in the ground almonds, melted chocolate, coffee and pecans.
- In a clean bowl, whisk the egg whites to stiff peaks, then fold one-third of them into the chocolate mixture to help loosen it. Carefully fold in the remaining egg whites, then pour the mixture into the tin.
- Bake for 18-20 minutes until the surface is slightly springy to the touch. Leave to cool in the tin before cutting into 12 pieces.
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Hello – I do not have a coffee machine/grinder so what do you recommend I use in place of the freshly ground coffee?? :)
Hi Elle, you could definitely use a teaspoon of regular coffee (like Nescafe) or a ground coffee (like Illy or Lavazza)
Hope that helps and happy baking
I love this recipe because my mother who is gluten intolerant as well as being disabled can no longer stand up long enough to bake. It never fails to make her smile when I make her this delicious traybake though.