This Great Gluten-Free Recipe Challenge has certainly lived up to its name. I tend to cook with a lot of eggs. Mint, well, not so much. So you can imagine my ‘delight’ when I found out that, as well as being gluten-free, the recipe ALSO had to be egg-free AND showcase mint.

Hmmm. Not a propitious combination.

Luckily I can still eat eggs although I don’t take this for granted. Food sensitivities seem to have a lot in common with buses – there isn’t one for ages and then several all pitch up in one go. Over the last few months I seem to have developed a sensitivity for alcohol and/or sulphites but I’m not sure which, as most alcoholic beverages contain sulphites anyway to halt the fermentation process. Eggs could easily be next for me.

Not only do I love eggs for their own sake, when they’re scrambled, poached, boiled and fried but I also rely on them a lot to compensate for the lack of gluten in my baking. And mint is one of those tastes that I’m still in the process of acquiring: I do like it but it has to be quite subtle and also be combined with other flavours. So this challenge was going to be tough because every mint recipe I thought of (that I would like to eat) had eggs in it and in such a way too that I didn’t think egg substitute would work.

This recipe came about quite by chance. I was originally planning a microwaveable mint chocolate fondant dessert based upon an eggless sponge recipe. I made a batch and poured a portion into a coffee cup. ‘One minute should do it!’ I thought as I set the timer on the microwave with gay abandon and gazed expectantly through the glass door. Ping! Yuk. Didn’t work. Another portion. 40 seconds, set more hesitantly this time. I gazed doubtfully through the glass door. Ping! Ew! All I can say is, if you want to be cheffy and decorate a dessert plate with edible (mint-flavoured) soil, I’ve got just the recipe…

I still had about a third of the mixture left. I hate waste so I thought I’d put it in a pan and chuck it in the oven just to see what happened. When it came out, it didn’t look so good so I tossed it aside on the worktop and sat down to come up with another idea (which I did do and I will get around to posting it sometime soon). When I came back to it some hours later so that I could put it in the bin, I realised that it had started taking on the texture of a brownie. Still a little powdery but my mind started to tick over. More butter, more chocolate and added golden syrup…

Gluten-free and egg-free mint-triple-choc-chip brownies

Don’t be tempted to do anything with the brownies until they have had their requisite 3 or 4 hours in the fridge. Don’t try to cut them and definitely DO NOT taste them. They will be dry and they will crumble. They will also taste of overheated peppermint. Take it from someone who knows… They are worth the wait though. Once they’ve been chilled, they become dense, fudgy and chocolatey and the peppermint flavour is deliciously fresh and light.

Makes 16

85g butter, cubed
150g gluten-free plain chocolate, coarsely chopped (at least 74% cocoa solids)
200g sweetened condensed milk
1½ tsp peppermint extract
2 tbsp golden syrup
90ml water
80g gluten-free plain (all-purpose) flour
30g Community Foods potato flour (potato starch)
30g cocoa powder
2 ½ tsp gluten-free baking powder
½ tsp bicarbonate of soda
1 tsp xanthan gum
100g ground almonds
50g gluten-free white chocolate chips

You will also need a 24cm x 20cm x 4cm cake/brownie tin

Preheat the oven to 180°C. Grease and line the tin with baking parchment or greaseproof paper.

Put the butter in a microwaveable jug or bowl and microwave on ‘high’ for 40 seconds or until the butter has melted. Add the chopped chocolate and stir until completely melted.

Whisk the condensed milk, in a large bowl, with the peppermint essence, golden syrup and 60ml of the water for a minute or so with an electric whisk until well-combined.

Sift the flour, potato starch, cocoa powder, baking powder, bicarbonate of soda and xanthan gum into the chocolate mixture and continue to whisk until all the dry ingredients have been incorporated into the wet. The mixture needs to have the texture of chocolate mousse so, if it is on the dry side, add the remaining 30ml of water, a tablespoon at a time, and whisk until you have a uniform mixture. Fold in the ground almonds and white chocolate chips.

Pour the mixture into the tin and smoothe the surface with an oiled palette knife. Bake in the oven for 15-20 minutes. Allow to cool before putting the tin in the refrigerator and chilling for at least 3 to 4 hours. Cut in half lengthways and then in eighths widthways to create 16 brownie fingers. Store in the refrigerator.

Advertisements