Yields1 Serving
 225 g Crunchy peanut butter or almond butter.
 100 g Dark chocolate (70%) for mixture and 100g for the drizzle.
 50 g Stevia or xylitol (Natural sugar alternative)
 3 Large eggs
 1 tsp Vanilla extract. & 1 tsp baking powder (Gluten free).
 100 g Gluten or Wheat free flour
 1 or 2 Large Bananas
1

Gather all ingredients and equipment ( Swiss Roll tin) & preheat oven 180’C.

2

Place peanut butter and 100g chocolate in a heatproof bowl & set over a pot of warm water, making sure the bowl is not touching the bottom of the pot. Stir until melted and remove from heat.

3

Use an eclectic mixer and add in the eggs, vanilla, stevia or xylitol until pale and fluffy.

4

Sieve the flour and baking powder onto a sheet of greaseproof paper.

5

Slowly add in the chocolate and peanut butter into egg mix with a large spoon, and then fold in the flour. ( TIP just lift the greaseproof paper up and slide it into the bowl) Mix in the mashed with all the other ingredients.

6

Pour the mix into the prepared Swiss roll tin and bake for 15 – 20 min.
Melt the

Tip … These last a few days in a tin or you can freeze.

Nutritional Facts

Peanut butter has powerful antioxidants, potassium, and Vitamin E, B6 and magnesium protein. The Protein and potassium help lower the risk of high blood pressure, stroke and heart disease. It also contains fibre for your gut health, along with healthy fats.

The use of the natural sugar alternatives makes this a low GI treat and great for your teeth.

Ingredients

 225 g Crunchy peanut butter or almond butter.
 100 g Dark chocolate (70%) for mixture and 100g for the drizzle.
 50 g Stevia or xylitol (Natural sugar alternative)
 3 Large eggs
 1 tsp Vanilla extract. & 1 tsp baking powder (Gluten free).
 100 g Gluten or Wheat free flour
 1 or 2 Large Bananas

Directions

1

Gather all ingredients and equipment ( Swiss Roll tin) & preheat oven 180’C.

2

Place peanut butter and 100g chocolate in a heatproof bowl & set over a pot of warm water, making sure the bowl is not touching the bottom of the pot. Stir until melted and remove from heat.

3

Use an eclectic mixer and add in the eggs, vanilla, stevia or xylitol until pale and fluffy.

4

Sieve the flour and baking powder onto a sheet of greaseproof paper.

5

Slowly add in the chocolate and peanut butter into egg mix with a large spoon, and then fold in the flour. ( TIP just lift the greaseproof paper up and slide it into the bowl) Mix in the mashed with all the other ingredients.

6

Pour the mix into the prepared Swiss roll tin and bake for 15 – 20 min.
Melt the

Tip … These last a few days in a tin or you can freeze.

Gluten & Wheat Free Brownies
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