12.7.16

Gluten & Sugar Free Nutty Chocolate Traybake

I love a tray bake. They're so simple and fuss-free that you can do all the prep, baking and cooling in no time at all, leaving you able to indulge in that chocolate craving at a moments notice. 

As you may have seen if you've been following my Instagram of late, I've been baking a variety of 'Frankenstein' treats. Essentially, I'm moving up to Yorkshire in August and I want to get rid of all the scrappy odds and ends from the cupboard before I go. You know, because inevitably the neatly packed box of half filled flour packets will jolt in the van over a speed bump and suddenly all my possessions will be covered in white powder. Not ideal. So, I've been shaking various quantities of gluten-free flours into a bowl with a few eggs and hoping for the best. Let me tell you - this experimental tray bake turned out an absolute winner. My ever eager housemates have named it king of all the gluten and sugar free treats I've made so far. Why do I bake a lot of gluten and sugar free recipes? Well, I'll go into that more in another post, but it's not for any 'clean eating' fad, I assure you.

Grab a mixing bowl and can-do attitude to make these chocolately, nutty cakes. It's not a tricky one at all - promise!



Ingredients


For the cake:
150g ground almonds
50g buckwheat flour
70g chestnut flour
50g coconut flour
50 coco powder
100g nut butter (peanut or another other)
75g butter
3 eggs
2 tablespoons honey or maple syrup
1/2 tsp baking powder

For the topping:
2 tbsp coconut oil
2 tbsp honey
100g dark chocolate



Method


1 // Put the oven on 180 degrees celsius. Line a deep tray or dish with baking paper and grease with coconut oil or butter.

2 // Mix all the dry ingredients together in a bowl and make a well in the middle.

3 // Add in the butter, nut butter and honey and use a electric or had whisk to bring it all together. Try and mash it with a spoon/switched off whisk first to avoid a dust cloud!

4 // Add in the eggs and whisk until smooth.

5 // Pour into your prepared tray and bake for 25-35 minutes. Insert a skewer to check mixture is cooked. You want it to be just cooked; lovely and moist.

6 // Whilst the cake is cooling, put a pyrex bowl over a pan of simmering water and melt the coconut oil, nut butter and chocolate until it is smooth. Pour this over the cake and put in the fridge to help harden the topping. Add walnuts or anything you like to make it look nice.

7 // Cut into squares and gorge.

There we go! Follow this link to have a cheeky peek at my other bakes. If you click through to older posts there are lots and lots of non-gluten free recipes and super indulgent ones too if you're not fussed about obscure flours and sugar, haha.

What's your 'go to' treat at the moment?

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