Sweet Tooth Experiments

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Rice Flour White Chocolate and Coffee Brownies

Posted on Posted in Brownies .

Rice Flour, White Chocolate and Coffee Brownie recipe

Rice Flour, White Chocolate and Coffee Brownies

This recipe is the most simple and quick recipe you will come across. This took me a whole of 5 minutes to prepare and 5 minutes to decorate.

I recommend you read the notes to this recipe before planning to bake as it does have a defined ‘textural’ consistency.

This recipe made it to my blog due to the interesting texture, simplicity, gluten-free bake and cost efficiency. Also, it is quite the tasty flavor (hmm coffee).

Introducing the unique Rice flour, white chocolate and coffee brownies.

 

Ingredients:

  • 90g white chocolate
  • 70g butter
  • 190g brown sugar
  • 3 eggs, beaten
  • ½ tsn vanilla essence
  • ½ tsn almond essence
  • 160g-rice flour
  • 1 tbsn instant espresso coffee granules
  • 150ml thickened cream

 

Method:

  1. Line a 30cm x 15cm baking tray with baking paper and pre-heat the oven to 180c degrees.
  2. Place the butter and sugar in a microwave safe bowl and microwave on medium for 1 minute or until the chocolate is half melted. Stir with a metal spoon until smooth and glossy.
  3. With a hand whisk beat in the instant coffee until dissolved then beat in the remaining ingredients.
  4. Pour the mix into the tin and place in the oven for 30 mins or until a skewer inserted into the centre comes out clean.
  5. Tap the tin on a table lightly to get rid of air bubbles before placing in the oven (otherwise the brownie will get bubble like domes on the base).
  6. Cool in the tin for 10 minutes for place on a cooling rack and cut.
  7. Whip up the thickened cream with electric beaters until peaks form and pipe on the top of each brownie then sprinkled with a little coffee granules on top to decorate.

 

Notes:

  • The title of this brownie does state rice flour, however I have made this a few times and suggest that if you are not a real fan of texture (rice flour is much more granular than other flours) then substitute it with normal plain flour or gluten free plain flour to stay gluten-free.

 

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Rice Flour, White Chocolate and Coffee Brownie recipe

The ingredients

Rice Flour, White Chocolate and Coffee Brownie recipe

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Photographer: Margaret Paola Minero

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Rice Flour, White Chocolate and Coffee Brownie recipe

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Rice Flour, White Chocolate and Coffee Brownie recipe

 

 

 

 

 

 

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Rice Flour, White Chocolate and Coffee Brownie recipe

 

 

 

 

 

 

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Rice Flour, White Chocolate and Coffee Brownie recipe

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Quinoa Honey and Peanut Butter Biscuits

Posted on Posted in Biscuits .

Quinoa Honey and Peanut Butter Biscuits

Quinoa Honey and Peanut Butter Cookies

In an attempt to eat gluten free, I brought a packet of quinoa flakes to use as a rolled oat substitute for my porridge. As much as the substitute seemed consistent with rolled oats I didn’t fall in love with the texture.

So, after opting back to oats I had a half full packet of quinoa flakes that I didn’t want to waste.

The solution? Get experimenting. I figured if the flakes were mostly used as an oat substitute I could bake with them just like I do with other cereal ingredients.

Knowing this ingredient pairs well with common breakfast flavors I played around with a few flavour combos before I landed on honey and peanut butter.

These 2 ingredients go so well together and using the quinoa flakes as a base biscuit ingredient went just as well as oat bran, flour or oats do.

To keep with the gluten free theme, I used rice flour instead of the usual wheat flour for gluten free friendly biscuit-y goodness.

I had low expectations for this treat and to be honest was blown away by how tasty it is.

 

Ingredients:

  • 55g brown sugar
  • 80g butter
  • 110g honey
  • 90g peanut butter
  • 1 tsn vanilla essence
  • 200g rice flour
  • 1 tsn baking power
  • ¼ tsn salt
  • 110g quinoa flakes

 

Method:

  1. Preheat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Place the sugar, butter, honey, peanut butter and vanilla into a saucepan on a medium heat.
  3. Stir until the mix is well combined, silky and bubbling on the sides of the pan. Set aside to cool slightly.
  4. Sieve the flour, powder and salt into a bowl and add the quinoa flakes, stir.
  5. Pour the butter mix over the dry mix and stir until well combined.
  6. Put the bowl of the biscuit mix into the fridge for 30 minutes to cool and slightly harden.
  7. Next roll the cooled dough into balls 30g in size and place onto the trays.
  8. Using a fork push the balls in the center to flatten.
  9. Place the trays in the oven to bake for 15 minutes or until the biscuits are golden brown in colour – leave the biscuits on the tray to completely cool.
  10. Enjoy!

 

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Natural Rice Almond and Coconut Muffins

Posted on Posted in Muffins .

Natural Rice Almond and Coconut Muffins

Rice Almond and Coconut Muffin recipe

Gluten free, process-free, butter-free and natural sugar…sound too good to be true? OR too good to taste delicious? Think again.

Processed flour is not even missed in this recipe as the almond meal and rice flour produce just as good a result.

The honey and dates provide a scrumptious sweetness, while the yoghurt adds some lovely creaminess.

Add to the flavour coconut with a pinch of cinnamon and vanilla and you have yourself a moreish, nutritiously healthy, satisfying, tasty treat that can be eaten anytime throughout the day.

 

Ingredients:

  • 130g rice flour
  • 90g almond meal
  • 35g desiccated coconut
  • 1 + ½ tsn baking powder
  • ½ tsn ground cinnamon
  • 30g brown sugar
  • ¼ tsn salt
  • 70g dried dates
  • 200ml vanilla yoghurt
  • 50g coconut oil
  • 40g honey
  • ½ tsn vanilla essence
  • 2 eggs
  • 40g dark chocolate

 

Method:

  1. Pre-heat the oven to 200c degrees and spray a medium sized (12-capacity) muffin tin with oil spray.
  2. Place the rice flour, almond meal, coconut, baking powder, cinnamon, sugar and salt into a bowl and stir until well combined.
  3. Make a well in the center of the mix.
  4. Place the dates, yoghurt, coconut oil, honey and vanilla in a food processor and blitz until the dates are pureed through the mix.
  5. Add the eggs and blitz for 1 minute.
  6. Pour the blitzed mix into the dry mix. Fold until all ingredients are just combined.
  7. Spoon the batter into the prepared muffin tin and bake for 15 minutes or until a skewer inserted into the center comes out clean.
  8. Place the muffins on a cooling tray to cool completely.
  9. Meanwhile place the chocolate in a sealable plastic bag then in the microwave on medium heat until the chocolate just starts to melt.
  10. Cut the tip off the corner of the bag and squeeze chocolate over the muffins in a zig zag pattern.
  11. Allow to set then enjoy!

 

 

Rice Almond and Coconut Muffin recipe
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