Gluten-free Brownies

I do love baking. I also really rather like chocolate. Too bad that the two nearly always mean flour and wheat.

So I came up with these rather lovely gluten-free brownies and you, yes you wouldn’t even know! Enjoy.

Ingredients

• 220g ground almonds
• 1 generous tablespoon tapioca flour
• 2 teaspoons baking powder
• 115g cocoa powder
• 150-200g xylitol
• 200g melted butter
• 1 tablespoon vanilla essence
• 4 eggs, beaten
• 150g chopped, stoned prunes
• 8-12 walnut halves

Method

1. Pre-heat oven to 350F, 180C or gas 4.
2. Line a flapjack tin with baking paper (9x13inches)
3. Combine almonds, tapioca flour, baking powder, cocoa and sugar. Stir together and squidge the lumps of cocoa powder.
4. Add melted butter. Stir, it will be rough and quite stiff.
5. Add the beaten eggs and vanilla. Beat thoroughly and it will become much easier to work.
6. Add the chopped prunes.
7. Tip into the prepared tin and smooth over.
8. Top with walnuts.
9. Bake for 30 minutes. Should be cooked through but not dry around the edges.

Leave to cool.

Perfect as a dessert or cake.

Can be frozen into portions for packed lunches.