Gluten Free Chia Seed Chocolate Brownies – Dairy Free, Nut Free, Egg Free, Paleo

Gluten Free Chia Seed Chocolate Brownies – Dairy Free, Nut Free, Egg Free, Paleo

This recipe was originally posted on bellacburke.com  by Helen Burke, allergy, vegan and fitness blogger, on May 15, 2016.

Thank you Helen for using our chocolate drops in your recipe! We’re so glad you enjoyed them!


Gluten Free Vegan dairy free nut free Chia Seed Chocolate Brownies

Brownies are internationally adored! I don’t know anyone (and if i met someone that didn’t like brownie then we probably wouldn’t be friends). What is there not to like? Dense, rich, sweet and most importantly full of chocolatey goodness! But normally brownies are filled with butter and sugar (hence why they taste so darn gooey and amazing!) So I was DESPERATE to still indulge in my favourite naughty treat but in a much healthier way – but without losing any flavour and yumminess!

These healthy vegan brownies have half the amount of oil (and I use coconut oil) and half a banana for added gooeyness! This recipe is also low in sugar – with only 4 tbsp of sugar (I used coconut sugar which has a lower GI).

If you want to make these a protein rich dessert (for you gym bunnies out there) Then halve the amount of flour (I would suggest the rice flour) and add in a Pea Protein powder (I used Nutristrength – a new brand I was introduced to at Be:Fit London!)

Dry ingredients:

85g of Coconut flour ( i used Coconut Merchant)

85g of Rice flour (or halve and replace with your favourite protein powder – I used Nutristrength)

1/2 tsp baking powder

1/4 tsp baking soda

1/4 cup (4 tbsp) stevia

1/4 cup (4 tbsp/35g) coconut sugar (or you can use brown or white)

1/4 tsp salt

1/2 tsp instant coffee

1/3 cup (55g) dairy-free/vegan chocolate chips – I used Eat Allergy Safe chocolate drops

Wet ingredients:

1/2 cup (8 tbsp/120ml) oil (I used coconut oil but any kind will do)

1/2 cup (120ml) milk (I used oat milk but any kind will do)

2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water)

1/2 Banana mashed as much as posible

1/2 tsp vanilla paste (or 1 tsp vanilla extract)

Toppings:

100% dark chocolate

Coconut Syrup

Coconut Chips

Method:

  1. Preheat your oven to 180*C (160*C fan assisted)/ 350*F

  2. In a small bowl, mix the chia seeds with 6 tbsp of water. Set to one side while you prepare the rest of the ingredients. (A thick gel like mixture will form and this will act as a binder, binding all the ingredients together whilst also providing some extra moisture.)

  3. Place all the dry ingredients (with half the chocolate chips) in a large bowl and mix well. Make sure everything is evenly distributed.

  4. In a separate bowl, mix together the milk, oil, vanilla, banana and the chia eggs (once they’re set). If you’re using coconut oil, make sure you melt it before adding to the mixture.

  5. Pour the mixture of wet ingredients over the dry ingredients and mix well.

  6. Fold in the rest of the chocolate chips

  7. Bake for 20 minutes.

  8. Leave to cool completely before slicing and decorating with melted chocolate, coconut chips and coconut syrup.

  9. Enjoy

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Gluten Free Vegan dairy free nut free Chia Seed Chocolate Brownies
Gluten Free Chia Seed Chocolate Brownies - Dairy Free, Nut Free, Egg Free, Paleo
Print Recipe
This recipe was originally posted on bellacburke.com by Helen Burke, allergy, vegan and fitness blogger, on May 15, 2016. ------------ Dense, rich, sweet and most importantly full of chocolatey goodness!
Gluten Free Vegan dairy free nut free Chia Seed Chocolate Brownies
Gluten Free Chia Seed Chocolate Brownies - Dairy Free, Nut Free, Egg Free, Paleo
Print Recipe
This recipe was originally posted on bellacburke.com by Helen Burke, allergy, vegan and fitness blogger, on May 15, 2016. ------------ Dense, rich, sweet and most importantly full of chocolatey goodness!
Ingredients
Wet Ingredients
Servings:
Instructions
  1. Preheat your oven to 180*C (160*C fan assisted)/ 350*F
  2. In a small bowl, mix the chia seeds with 6 tbsp of water. Set to one side while you prepare the rest of the ingredients. (A thick gel like mixture will form and this will act as a binder, binding all the ingredients together whilst also providing some extra moisture.)
  3. Place all the dry ingredients (with half the chocolate chips) in a large bowl and mix well. Make sure everything is evenly distributed.
  4. In a separate bowl, mix together the milk, oil, vanilla, banana and the chia eggs (once they're set). If you're using coconut oil, make sure you melt it before adding to the mixture.
  5. Pour the mixture of wet ingredients over the dry ingredients and mix well.
  6. Fold in the rest of the chocolate chips
  7. Bake for 20 minutes.
  8. Leave to cool completely before slicing and decorating with melted chocolate, coconut chips and coconut syrup.
  9. Enjoy
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Sweet Potato Chips (Roasted or Fried) – Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo

Sweet Potato Chips (Roasted or Fried) – Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo

Sweet potato is such an exotic vegetable. It has become incredibly popular in the last few years, and with good reason! It is sweet but savoury, devilishly moor-ish and so good for you.

Over the last year we at the Eat Allergy Safe kitchen have been working on how to make the best sweet potato chips. We feel it is a tough job, but someone has to do it!

The questions we considered were: Chunky or thin chips? What’s the best fat to cook sweet potato chips in? Seasoning or no seasoning?

We found the most important aspect of cooking sweet potato chips was the oil. Hands down, coconut oil is the best oil for cooking sweet potato chips, wether you are frying or baking. Unlike any other fats, and we tried many (olive oil, butter, lard, veg fats etc), coconut oil didn’t get absorbed by the potato as much as any of the other oils and this helped the outside to go a fabulously crispy texture!

We preferred a medium chunkiness, about 0.25cm – 0.5cm in diameter. But more importantly, best that the chips were all the same size. It helps them to cook at the same rate. Although if there were any mini chips, chefs privilege to have a test 😉

On the seasoning front, less is more. Salt and pepper brings out the sweet potato flavour and we are always partial to a bit of thyme. You can always get creative with some paprika or cumin though.

The recipe below, we feel, is sweet potato at it’s best. It’s easy, simple and best of all quick! So you can get munching straight away.

Great to add to the family roast dinner menu, perfect as a side for burgers or sausages, or just fantastic on their own for when you need a snack. Adults and children alike will devour these beautiful chips, you might have to make a whole huge bowl of them..!

Serves 4

5 minutes prep

20 mins cooking

Ingredients:

4 medium sweet potatoes, washed

1 tbsp coconut oil, heaped

Salt and pepper to taste

1-2 tbsp dried thyme (optional)

Method:

  1. If you are baking your chips, preheat your oven to 170C for a fan oven.
  2. Slice the sweet potatoes in half length ways. Then slice the halves of sweet potatoes length ways to make chip shape pieces, these will be roughly 0.25cm in width.
  3. Heat the dollop of coconut oil in a big low sided frying pan (you’ll need one with a lid) on a high heat. Add the salt, pepper and thyme to the oil.
  4. Once the oil has melted, add the sweet potato chips to the pan. Stir until all the chips are evenly covered in oil.
  5. If you are baking your chips, transfer to a baking tray and put in the oven to bake for 30-40mins and put your feet up.
  6. If you are frying your chips. Leave the chips in the pan. Turn the heat down to medium and then pop the lid on. Cook with the lid on for about 5 minutes until the first side has browned.
  7. Turn the chips over so the next side can be cooked. Pop the lid back on the pan and cook again for a further 5 minutes on a medium heat.
  8. Once this side has cooked, take the lid off and turn the chips again so that all the chips have been cooked on all sides. Leave the lid off and continue to fry until the chips are crispy and cooked all the way through. Should take a further 5-10 minutes.
  9. To check the chips are cooked, using a knife skewer one of the fatter chips, if the blade goes in and out easily they are cooked.

Enjoy with a salad, burger or roast meat and a nice drink!

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sweet potato chips recipe dairy free gluten free paleo vegan
Sweet Potato Chips (Roasted or Fried) - Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo
Print Recipe
Great to add to the family roast dinner menu, perfect as a side for burgers or sausages, or just fantastic on their own when you need a snack. Adults and children alike will devour these beautiful chips, you might have make a whole huge bowl of them..!
Prep Time
5 minutes
Cook Time
20 minutes
Prep Time
5 minutes
Cook Time
20 minutes
sweet potato chips recipe dairy free gluten free paleo vegan
Sweet Potato Chips (Roasted or Fried) - Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo
Print Recipe
Great to add to the family roast dinner menu, perfect as a side for burgers or sausages, or just fantastic on their own when you need a snack. Adults and children alike will devour these beautiful chips, you might have make a whole huge bowl of them..!
Prep Time
5 minutes
Cook Time
20 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. If you are baking your chips, preheat your oven to 170C for a fan oven.
  2. Slice the sweet potatoes in half length ways. Then slice the halves of sweet potatoes length ways to make chip shape pieces, these will be roughly 0.25cm in width.
  3. Heat the dollop of coconut oil in a big low sided frying pan (you’ll need one with a lid) on a high heat. Add the salt, pepper and thyme to the oil.
  4. Once the oil has melted, add the sweet potato chips to the pan. Stir until all the chips are evenly covered in oil.
  5. If you are baking your chips, transfer to a baking tray and put in the oven to bake for 30-40mins and put your feet up.
  6. If you are frying your chips. Leave the chips in the pan. Turn the heat down to medium and then pop the lid on. Cook with the lid on for about 5 minutes until the first side has browned.
  7. Turn the chips over so the next side can be cooked. Pop the lid back on the pan and cook again for a further 5 minutes on a medium heat.
  8. Once this side has cooked, take the lid off and turn the chips again so that all the chips have been cooked on all sides. Leave the lid off and continue to fry until the chips are crispy and cooked all the way through. Should take a further 5-10 minutes.
  9. To check the chips are cooked, using a knife skewer one of the fatter chips, if the blade goes in and out easily they are cooked.
  10. Enjoy with a salad, burger or roast meat and a nice drink!
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