Passover is now over for another year and we indulged in more than our share of yummy Passover treats. Great to be back though enjoying toast for breakfast and being able to feed the kids pasta and sandwiches after 8 days without any.
I will miss the flourless baking that comes with Passover, as I’ve enjoyed the flavor that almond meal and other alternatives to traditional flour bring to baked goods. So you may just see more Gluten Free Recipes popping up on my blog as a result!
Towards the end of Passover, I made these rich Chocolate and Strawberry Brownies and they received rave reviews from all who were lucky enough to indulge in them. In fact they were preferred over full fat brownies because of their fudgey flavor and sensational bursts of strawberry.
I made them by putting together a simple brownie recipe and then mixing through some of my homemade jam. Of course the children LOVED the brownies and they all disappeared before I had a chance to go back for seconds!
Gluten-Free Chocolate & Strawberry Brownies
150g Chocolate
1/4 Cup Coconut Oil
2 Eggs, beaten
1 and 1/2 cups Almond Meal
1/4 Cup Raw Sugar
1 teaspoon Vanilla
2/3 Cup Homemade Strawberry Jam
1. Preheat the oven to 180°C (350°F) and grease a square baking tin.
2. Melt the chocolate in the microwave or over a double boiler.
3. Whisk the oil into the chocolate, then whisk in the beaten eggs.
4. Mix in the Almond Meal, Sugar, Vanilla and Strawberry Jam until it’s all well combined.
5. Pour the rich, chocolatey mixture into the prepared baking tin and bake for 15 minutes. It will be pretty moist, but that’s the way brownies are!
6. Allow to cool completely in the tin and then carefully cut into 16 brownies and move them to a serving plate.
Makes 16 Generous Brownies
