I’ll start again shall?
Following my recent aquasize class and compulsory post exercise visit to Costa my friend and I popped into Sainsbury’s (we do this every week now, it’s what we do!) We wandered up and down the isles looking for inspiration and new exciting things I can bake with. On this occasion I saw Rose Water “I don’t have Rose Water” I exclaimed! “Well you need it then” replied my friend excitedly. A couple of isles along and my friend pointed out Beloveds Date Nectar “Bet you don’t have that either”? “No, I need it”! …looking back I think it might be the coffee talking but the point is I now had Rose Water and Date Nectar…..hmmmmm, what to bake?
That’s when I walked in the back door and saw my sad avocado and remember my stash of rhubarb in the fridge, shrugged my shoulders and thought, why not!
At this point I’d like to say that Rose Water does not feature in this recipe…I have limits you know. My little grey cells are working on a recipe to include that new addition to my ever expanding baking larder.
I’ve been reluctant to go down the clean eating, Palo, sugar free celebrity road, so the recipe below was executed with a bizarre screwed up, mildly pained look on my face, whilst I wondered what I was turning into…I kid you not, I can pull some pretty odd faces when I’m baking.
What’s the benefit of adding nectar instead of sugar? If you look at the added sugar alone, (i.e. not the chocolate etc.) each square, if divided into 9, would equate to 7g per square instead of 11g. Then of course you add the carbohydrate content of all the other ingredients and give or take it’s roughly 30g per square.
Not sure about you but that last paragraph bored me to tears. Yes I have to carb count everything I bake IF, and this is a big IF, Bethany is likely to eat it… if she turns her nose up there’s no way I’m going to waste my time doing the maths.
So I guess what I’m trying to say is; this is a Gluten, Dairy and White Sugar Free Brownie that cost more to make than normal, tasted lovely, had a slight sour twang to it and stayed moist thanks to the rhubarb. If, unlike me, you like your chocolate brownies to be sweeter I’d stick to swapping the nectar for caster sugar, job done!
- 1 medium over ripe Adocado
- 150 g Rhubarb diced into small pieces
- 100 g Date Nectar
- 2 Eggs
- 20 g Cocoa Powder
- 100 g good quality Dark Chocolate chopped roughly
- 1 tsp Vanilla Extract
- 125 g Plain Gluten Free Flour
- 1 tsp Baking Powder
Preheat the oven to 190C or Gas 5
Mash the avocado with a fork in a large bowl.
Add the date nectar, eggs, extract and cocoa and beat to combine.
Sift in the flour and bicarbonate of soda and mix thoroughly.
Finally add the diced rhubarb and chopped chocolate pieces.
Pour into a greased and lined square brownie tin.
Pop in the oven for 25mins.
To finish I brushed the top of the brownie whilst it cooled with some more of the nectar to add a tempting shine.
Cut into 9 squares when completely cool.