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Code:DEAL
Gluten-free cherry & almond brownies
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These aren’t just plain brownies, they are cherry and almond brownies.
Ground almonds and flaked almonds are paired with sweet dried cherries in this recipe.
Cherry and almond is such a classic flavour combination that it is the perfect way to take a simple vegan and gluten free brownie batter from good to great!
Serves: 9
Prep time: 15 mins
Bake time: 30 mins
Total time: 45 mins
Ingredients
- 2 bananas
- 175g coconut sugar
- 4 tablespoons sunflower oil or other unflavoured oil
- 4 tablespoons plant-based milk alternative
- 100g Doves Gluten Free Plain Flour
- 0.25tsp baking powder
- 4 tbsp cacao powder
- 50g ground almonds
- 50g dried cherries
- 50g dark chocolate
- 2 tbsp flaked almonds
Method
1
Preheat your oven to 180C / 350F / gas 4.
2
Line a 23 X 23 cm (9 inch by 9 inch) cake tin / brownie pan with greaseproof paper.
3
Mash the bananas in a large bowl using a fork until smooth.
4
Add in the sugar, oil, plant based milk alternative and mix until combined.
5
Fold in the gluten-free flour, baking powder, cacao powder, ground almonds and cherries.
6
Pour the brownie batter into the lined cake tin / brownie pan.
7
Bake for approximately 30 minutes, until the brownies start shrinking away from the sides of the tin, the centre should feel a bit springy and a skewer inserted should come out clean.
8
Allow the brownies to cool.
9
In the meantime, gently melt the dark chocolate either in a bain marie or the microwave.
10
Once the brownies are completely cool, drizzle over the melted dark chocolate and topping with the flaked almonds.
11
Cut into 9 equal pieces and enjoy.
About this recipe
By using a mix of flour and ground almonds in the brownie batter you get slightly more dense, more fudgy brownies that are rich and decadent.
The light nuttiness from the almonds works so well with the bitter cacao powder and the sweet cherries.
By mixing both the ground almonds and dried cherries into the brownie batter you know that every mouthful is going to be bursting with cherry and almond flavour.
You might be tempted to swap dried cherries for fresh cherries in this recipe but fresh cherries will add too much moisture to the batter. Plus the dried cherries give a really nice chewy texture to the brownies.
Because these aren’t just your average brownies, a drizzle of dark chocolate and a handful of flaked almonds finish these brownies off perfectly. All you need to do is cut them into 9 equal pieces and enjoy.
If cherries and almond aren’t your thing, you could try any combination of dried fruit and nuts. They will still be delicious squares of chocolate-y goodness!
Last updated: 6 May 2022
Regulatory Affairs Associate
Joined Holland & Barrett: August 2005
Amy originally started her career with Holland & Barrett in August 2005 with the Labelling Regulatory team for Vitamins, Minerals and Supplements.
Amy moved over to support the Food Regulatory Team in October 2020 and was promoted to her role of Regulatory Affairs Associate (Food) in February 2021.
In her spare time, Amy likes to go to the gym, listen to a variety of podcasts, read and socialise with friends.
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