Indulge in our delicious, gooey, gluten free chestnut brownies. A decadent treat without the guilt. Perfect for those with dietary restrictions.
Indulgent Treats for Everyone: Gluten-Free Chestnut Brownies
Discover a unique twist on classic brownies with this recipe that uses chestnut flour and jaggery as healthier alternatives. These gluten-free brownies are rich in flavor, thanks to the dark chocolate and tart sour cherries that add a perfect balance to the gooey texture. If you’re looking to try something new in the kitchen, this sweet treat is definitely worth a taste!
By incorporating chestnut flour and jaggery into the mix, these brownies offer a wholesome option for those with dietary restrictions or seeking a lighter dessert option. The combination of ingredients not only provides a delicious flavor but also adds a touch of sophistication to a beloved classic. Give this recipe a try and enjoy a guilt-free indulgence with every bite!
Indulge in Decadence: Irresistible Gluten Free Chestnut Brownies
Hi, my name is Sanchari and this is Kitchen Tails I am going to be baking some brownies today using chestnut flour, which makes it gluten free. I do need to use some butter and I do need to use some sugar. But I’m hoping that by using natural sugars like jaggery, the GI index is lessened a little bit. Let’s get into the ingredients. I have turned on my oven at 175°C, and it is on top and bottom heat. And I’ve also, lined my baking tin on both sides.
So that it’s easy to lift out the brownies when they’re done. We are now going to start to use my mixer. I’m going to put in the sugar. So that is 200g of jaggery, basically. So it’s natural sugar. And I’m hoping that because it is natural sugar, it is not too bad for my health, but it’s still sugar, I will admit, yes. And now for the eggs so, I’ve got three eggs.
Put the eggs in. Half a teaspoon of salt. And we’re going to let this mix. In the meantime, I’m going to take the 250g of chocolate take the butter, that is 85g of softened butter, put it in the same bowl. I’m going to melt this in the microwave, together. 30 second bursts,.
And until it’s nicely melted together. So be back. I’m also going to sift the flour So that’s my chestnut flour. Now with chestnut flour, apparently it’s very important that you sift it, because they have a tendency to clump. So don’t skip this part if you’re using chestnut flour. You could also use teff or buckwheat flour instead of chestnut. But I wanted to try and see what it’s like. Never used chestnut flour before.
So my first time with it. And this is the glutinous rice flour. Or you could use tapioca starch or flour. That also needs to be sifted. So you’re sifting it both together, putting it together in one bowl. I’m following a recipe in a book called the ‘Alternate Baker’ which uses a lot of these alternate grains. Hopefully, this is something that’s going to be the start.
Of a beautiful journey together. We’ll see. So my flour is ready, to put into that later. This has now been mixing for about three minutes. And it’s not going to get very light in color because the jaggery is dark. So I’m going to add about a teaspoon of vanilla Add a little bit more because we love vanilla. So I added maybe about two teaspoons of vanilla. Going to scrape down the sides a little So mix this again.
At a slightly higher speed. All right, my chocolate is melted, I’m going to add that in. This is a strange angle to be pouring the chocolate in with. Going to now mix this in. On low speed. I love chocolate. I’m now going to add my flour mix. Okay, now we just mix this.
Until it is properly mixed in. Just a little bit. You don’t want to overmix it. Until you can’t see any more of the white streaks. I think that’s good. Okay, so just, now mix it up. Like, make sure there’s no flour stuck anywhere. I’m now going to add my 75g of sour cherries.
Now, because this chocolate is so dark. So that’s why I wanted something to maybe offset, offset the dark chocolate flavor. These cherries are really tart. So mix them in. Put this in… to my tin that I have ready. I haven’t had brownies in ages. And I’ve been having this craving for sweets again. It’s not a good thing, but, you know, sometimes.
And it’s, I guess, the change in the weather also because it’s getting warmer. And I would have thought that when it gets warmer, you wouldn’t want to eat anything but just drink cold stuff. But instead, I’ve had this craving for chocolates and anything sweet. And ice cream. Yay! That’s the next thing to make. Make some ice cream. That’ll be fun.
Some gluten free, dairy free, not sugar free ice cream. I’m going to put this in the oven at 175°C for half an hour. So I’ll see you in half an hour. Hey, so I’m back after about 45 minutes. My brownies took half an hour to bake,.
And then I left it out for about 15 minutes on my counter. Now I’m going to put it on this. wire rack. Just going to make sure that there’s nothing stuck. So… it’s still pretty hot. Smells really amazing. We’re going to let this cool completely, before we cut into it. So I should be back in another 20 minutes.
See you then. Alright… been 20 minutes. I can’t wait any longer. Going to put this on this board, and start to cut. Oh, but before I do, because this is going to be really, really sticky so I’m going to get some water, so I can wipe my knife off. All right, so I’m back with my knife.
And a napkin some hot water. Let’s see… Let me see if I can taste a small piece. Oh, nice, it’s kind of gooey and Ooh, it’s really nice. It’s not yet completely cold but it tastes frickin amazing.
A little bit of the sour cherry. and that dark chocolate. Oh it’s really good. Really, really good. And pretty easy to make. I can’t stop eating it. So, Chris has decided to taste test for me and let’s hear it. I shall sacrifice myself.
once more. Oh it’s nice. It’s gluten free. It’s very moist. Got some sour cherries in it. Awesome flavor. Cool. Very good Good Awesome.
Chris Approved! Chris approved I shall finish this… Don’t finish both of them. Leave one for me. Okay. But it’s really super nice. So you guys should definitely try it. And I’m sure you’ll enjoy it. And it wasn’t that difficult to make. Also, if you want to make it dairy free, I used butter.
But instead of butter, you could use vegan butter or you could maybe use coconut oil. I thought of this later, so mine is with dairy, but next time I’ll swap it over. But, you guys can have it dairy and gluten free, but unfortunately not completely sugar free, but more with natural sugars. Thanks for watching, until next time. Bye bye.
