Recipes: Gra­hams Dairy

Great Bri­tish Bake Off semi fi­nal­ist, Flora, has teamed up with Gra­ham’s Dairy to whip up these de­li­cious sweet treats...

No. 1 Magazine - - CONTENTS -

• 100g Gra­ham’s un­salted but­ter

• 250g dark choco­late

• 200g caster sugar

• 100g Gra­ham’s the Fam­ily Dairy Pro­tein 22

• 100g oat flour

• 3 large eggs

• 100g mixed nuts Pre­heat the oven to 180C, and grease and line a 23cm square tin. In a medium saucepan, heat the but­ter un­til just melted. Break the choco­late into pieces and add to the pan, and stir over a very low heat un­til fully melted and com­bined. Re­move from the heat and stir in the sugar and Pro­tein 22. Beat well. Next, add the oat flour and the eggs. Again, beat well un­til mixed through prop­erly. Pour the mix­ture into the pre­pared tin, then scat­ter the top with the nuts. Bake for 25 min­utes un­til slightly risen, but it should still be a lit­tle soft in the mid­dle. Al­low to cool fully be­fore plac­ing in the fridge for at least 2 hours. This helps the brown­ies de­velop a fudge like tex­ture. Slice into squares, or what­ever shape you fancy, and serve with an­other dol­lop of Pro­tein 22, or sim­ply on its own. Store at room tem­per­a­ture in an air tight con­tainer for up to 4 days.

Gluten Free Brown­ies MAKES 12 IN­GRE­DI­ENTS: METHOD:

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