Flourless Fudgy Avocado Brownies
THE best brownies ever – and a lot healthier than others!
Equipment
- 2 11 X 7 inch Baking tins
- Baking paper
- Hand mixer or 2 litre food processor
- Large mixing bowl
- Sharp knife for slicing into pieces
- 1 Mixing spoon
- 1 Deanna Roberts split-leg apron
Ingredients
- 1 cup almond meal
- 1 cup cocoa powder the better the quality the nicer this slice will be
- 4 eggs 60 to 70g
- 1 cup compact brown sugar or coconut sugar to substitute
- 2 tsp baking powder
- 2 tsp vanilla extract vanilla paste also works well
- 1/2 tsp salt
- 1 cup chocolate chips dark, milk or white
Instructions
- Preheat oven to 150°C or 325°F
- Line a 7″ x 11″ baking dish with baking paper – add a little cooking spray or butter underneath the paper to make sure it sticks to the tray
- Add all ingredients (except the optional ginger etc) into to a mixing bowl or food processor bowl and mix until smooth and creamy, ensuring all the avocado is blended into the mix.
- With your mixing spoon, fold in any nuts, ginger etc gently ensuring it is mixed through
- Scrape your bowl out cleanly and pour or spoon mixture into the tin smoothing over the top to get an even thickness – should be about 1.5 to 2 cm in height.
- Place your tray on the lowest oven shelf possible but not the very bottom of your oven (you want a slow even cook) and cook for 20 mins, then turn the tray around cook another 20 mins or until the centre is cooked through.
- It will be slightly firm to the touch. If it is too firm it can be overcooked. Note: Even if it is a little soft in the centre it may still well be cooked and rather gooey – yummy!
- Allow the brownies to cool in the pan completely before placing in the fridge.
- When firm, run your plastic scraper around the edge and using the plastic scraper edge or knife, slice the brownies into squares.
- Just before serving give them a little sprinkle of icing sugar to decorate and add a smidge of sweetness.
- Will store in the fridge for about a week or in the freezer for about a month– if they last that long 😉
Notes
Optional: ½ cup of chopped ginger, chopped almonds (skin on or off), cherries, brazil nuts, pepita seeds etc
These are THE best brownies ever… you can add your own chopped almonds, or cherries, or even chopped ginger for that extra squish of yumness!
Remember to purchase your unique Deanna Roberts Split-leg apron to go with it!
Easy Onion Relish
All done in a slow cooker!
Equipment
- 1 Slow cooker 4 litre minimum
- 1 Chopping board
- 4 Medium sized jars Approx. 300 ml each
- 1 Sharp knife For chopping ingredients finely
- 1 Deanna Roberts split-leg apron
Ingredients
- 1/4 cup olive oil Extra virgin is best
- 1 tsp grated ginger
- 1 tbsp sweet chili sauce
- 1/3 cup brown sugar Dense and compact
- 3 large red onions Peeled and chopped finely
- 4 Granny Smith apples Peeled and diced
- 100 grams unsalted butter Chopped into small cubes
- 1 tsp sage leaves finely chopped
Instructions
- Collect ingredients and place everything in the slow cooker on LOW.
- Give it a stir to mix up the ingredients then place the slow cooker on low and put the lid on. Leave the cooker for 8 hours giving it a mix every couple of hours.
- While still hot, place the mix into sterilised jars.
- Note: To sterilise jars, wash as per normal in dishwasher then leave to dry. Give them a rinse then place in the microwave on high for 90 seconds, then place the mix into the sterilised jars and seal immediately.
- Keep relish refrigerated once you’ve opened the jars.
- Delicious with paté, served on a cheese platter, mixed in with savoury pastries, on pizza or a burger, in a sandwich or with cold or hot meat dishes.
Notes
This recipe is simply divine. So easy to make and you can set your slow cooker going while you go off and do other things! Too easy right? You can stir it occasionally if you wish but there’s no great need to do so. It tastes even better after it’s been stored in the jars for a few days and all the flavours have merged and combined to make it extra tasty.
Great on pizzas, on your favourite meat dish, in sandwiches or on a cheeseboard with the best cheeses and other savouries.
Remember to purchase your unique Deanna Roberts Split-leg apron to go with it!
Gluten Free Lemon Drop Cookies
Super easy, yummy, squishy and tangy
Equipment
- 1 Electric mixer Kenwood or similar
- 1 Small bowl
- 1 Large bowl
- 1 Rubber spatula
- 1 teaspoon
- 2 Large baking trays
- Baking paper
- 1 Deanna Roberts split-leg apron
Ingredients
- 6 cups almond meal
- 1.5 cups caster sugar
- 1 tsp baking powder
- 1 tsp salt
- 3 60 g eggs
- 125 grams unsalted butter melted
- 1/2 cup freshly squeezed lemon juice
- 2 tsp grated lemon rind approx 2 lemons
Instructions
- Set Oven temperature to 175 deg C
- Line 2 baking trays with baking paper. Keep the third baking tray aside.
- In a small bowl thoroughly mix 3 eggs with the melted butter then add the lemon juice. Set aside. (Note: this can be done by hand or in the electric mixer)
- In the larger bowl and the electric mixer, blend the almond meal, caster sugar, baking powder, salt and lemon rind until well combined. Add in the egg, butter and lemon juice from the smaller bowl and mix in well. This will produce a nice gooey, sticky mix so make sure all ingredients are well combined.
- Using a heaped teaspoon of mix, drop the dough on to the lined baking trays allowing about 5 cm between each cookie. The cookie mix will spread a little.
- Bake for 12 minutes and remove the cookies by sliding the cookies on the baking paper on to a cool tray to prevent any further cooking. Allow to cool slightly. The cookies will be soft initially (they’re really yummy when they’re still warm!) and firm up a little but will not be hard and crunchy, but still soft and easy to eat when cool.
- Keep for 7 days (or freeze) in the fridge.
- Optional: Drizzle a 50/50 caster sugar/lemon juice combination (about ½ cup required) over the cookies as an icing if you wish. They’re great just plain or with an extra tangy icing.
Notes
These are just to die for! Gooey, with a soft lemony centre, light and easy to eat and a slightly crispy shell – just divine. You won’t stop at one! When I first made these cookies, I doubled the recipe but left the number of eggs the same…whoops! However – it turned out to be the best recipe ever – so a simple mistake was actually a very lemony blessing. An electric mixer makes things a lot easier too as the mixture does end up being lusciously thick and gooey. (I recommend a Kenwood mixer and the K attachment – or similar). Makes about 60 cookies.
Remember to purchase your unique Deanna Roberts Split-leg apron to go with it!
