LOW GL CHOCOLATE BROWNIES

LOW GL CHOCOLATE BROWNIES

LOW GL CHOCOLATE BROWNIES
LOW GL CHOCOLATE BROWNIES
Rich and chocolatey, but low-GL – prefect for a treat now and again!

150g good quality plain dark chocolate (70% cocoa)
100g butter, plus a little extra for greasing
1 tsp vanilla extract
100g ground almonds
75g xylitol (can be very sweet, depends on taste)
4 eggs separated

Preheat oven to 180°C/Gas mark 4. Grease a 20cm square baking tin and line the base tin (not necessary if using silicone bakeware).

Melt the chocolate and butter in a heat proof bowl placed over a saucepan of gently simmering water making sure that the bottom of the bowl does not touch the water.

Stir very occasionally until the chocolate and butter have melted and are smooth.

Carefully remove the bowl from the heat.

Leave to cool slightly, and then stir in the vanilla extract.

Add the almonds and xylitol. Mix until well combined.

Lightly beat the egg yolks in a separate bowl, and then stir into the chocolate mixture.

Whisk the egg whites in a large bowl until they form stiff peaks.

Add by gently folding a large spoonful of the egg whites into the chocolate mixture, and then fold in the remainder until completely incorporated.

Spoon the mixture into the prepared tin and bake in the preheated oven for 20-30 minutes or until risen and firm on the top but still slightly gooey in the centre.

Leave to cool in the tin and then cut into 12 pieces.

HOMEMADE HUMMUS

HOMEMADE HUMMUS

HOMEMADE HUMMUS
HOMEMADE HUMMUS
SERVES 4

400g can chickpeas drained and rinsed
2 garlic cloves crushed
2 Tbsp. olive oil
juice of ½ lemon
2 tsp tahini
a pinch of cayenne pepper, plus extra to garnish
sea salt

Put all the finely chopped ingredients in a food processor or blender and blend until smooth and creamy, adding a dash of water if necessary. Check the flavour and adjust the seasoning accordingly to preference. Garnish with a little cayenne pepper and serve.

EGG MAYO GETS A MAKEOVER HERE

2 hard-boiled eggs shelled. Mash the eggs into 100g Hummus. Add ½ Tbsp. fresh flat parsley leaves and freshly ground black pepper.

Mix everything well together and enjoy!
Double this recipe and store in the fridge for up to 3 days