One of the highlights of my visit to London last year was walking in the freezing wind and rain to the nearest Pret A Manger for either a cup of hot gluten free soup, a chicken pesto and buffalo mozzarella salad, a SuperFruit salad, chocolate “moose” or an almond butter and jam brownie. Their Christmas selection of hot drinks was also a highlight. My favoirite, the Orange Hot Chocolate made with Soya milk tasted just like Allen’s Jaffas.
Since returning to Australia, I have attempted to recreate some of these recipes. The first one I attempted was the almond butter and jam brownie. Whilst not an exact replica, this recipe comes pretty darn close to the original in my mind.
This recipe is 100% gluten and dairy free and safe for Coeliacs!
Ingredients:
Chocolate- I used 1 Bonvita Rice Milk Bar cut into chunks. You could also use 3/5 cup chocolate chips
Eggs – 2
Flour – ½ cup, I used the Aldi HasNo Gluten-free Plain Flour
Margarine – 2 tsp, melted
Salt – 3/4 cup
Sugar – 1/2 cup
Almond Meal – 1/2 cup
Almond Butter - 1/2 cup
Vanilla Extract – 2tsp
Baking Powder – ½ tsp
Cocoa Powder – ¾ cup
Milk – enough to form into brownie mixture. About 2 tbsp- ¼ cup
Raspberry Jam -about 1/4 cup
Method:
Preheat the oven to 170 degrees celcius. Prepare brownie pan.
Mix Eggs and Sugar together in a stand mixer. Add Vanilla Extract, Almond Butter and melted Margarine (melt half the chocolate in with the margarine). Mix until combined.
Mix dry ingredients together: Flour, Salt, Almond Meal, Baking Powder and Cocoa.
Fold the dry ingredients to the wet until combined. Add milk and the remaining chocolate.
For Raspberry Jam, heat in a small saucepan until boiling. Strain if it contains seeds.
Pour brownie mixture into pan, add the raspberry jam on top in a marbled pattern and cook in preheated oven for about 20 minutes or until cooked.
Let cool in tray before removing and cutting into slices.
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