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