As I’ve said many times on this blog, I don’t invest a lot of time in the kitchen. The motto “if it’s a must, with pleasure” only partially applies to me in this field. That is, I use the minimum amount of time and effort to put something edible on the plate. Of course there are people who have made it a hobby and cook with maximum pleasure and refinement. Sorry to say, my blog is not for them. I’m talking to ordinary, busy people who can’t buy a sandwich on the subway on the way to work, or a loaf of bread on the corner shop, nor can they afford to buy a few slices of gluten-free bread from the supermarket every day that cost like a birthday cake. People who may not have heard that there is buckwheat or millet flour, from which you can make tasty things at affordable prices, and from which, with little tricks, pretzels come out much healthier than the ones at the kiosk. I’m talking to people with autoimmune diseases other than celiac disease who have found gluten-free relief for their constant pain, people who may find gluten-free eating too expensive. OK, here’s the brownie recipe:
Ingredients
- 3 eggs
- 2 tablespoons of coconut butter
- 3 spoons of sugar
- 2 tablespoons of coconut flakes
- A sachet of baking powder
- Rum and lemon essence
- 2 spoons of cocoa
- 3 tablespoons of water
- 200 grams of rice flour
- 200 grams of chocolate
Method of preparation
Mix the ingredients, minus the chocolate, which is added at the end, in small pieces. I grind it in the food processor, dough compartment. Put the composition in the pan, on baking paper, in the oven and ready. I decorated it with coconut flakes and a bit of chocolate frosting.
