Nut Chocolate Brownies (GF, DF, Egg-Free)

Rich, fudgy, and packed with nuts, these delicious chocolate brownies are gluten-free, dairy-free, and egg-free. Perfect for a guilt-free treat!

Ingredients:

• 200ml sunflower oil

• 200g hazelnuts (or any nut of choice, such as almonds)

• 90g Green & Black’s 85% dark chocolate

• 200g buckwheat flour (or another gluten-free flour)

• 40g cocoa powder

• 200ml almond milk (or another dairy-free milk)

• 1 tbsp erythritol/stevia (or preferred natural sweetener)

Instructions:

1. Preheat the oven to 180°C (350°F).

2. Prepare the pan: Line a deep 25cm x 25cm square baking pan with parchment paper.

3. Process the nuts: Blitz the hazelnuts (or chosen nuts) in a food processor until finely ground.

4. Add the chocolate: Break the chocolate into pieces, add it to the processor, and blitz again until combined.

5. Mix the batter: Add the sunflower oil, buckwheat flour, cocoa powder, erythritol, and almond milk. Blend until smooth. If the batter is too thick, add a little more milk.

6. Bake: Spread the mixture evenly into the lined pan and bake for 10 minutes.

7. Cool & Serve: Let the brownies cool before cutting them into small squares. They should be rich and squidgy in the middle.

8. Storage: Store in the fridge or freeze half, as the low sugar content means they can spoil quickly.

Enjoy your decadent, allergy-friendly brownies!

Nut & Seed Power Bread

This nutrient-dense, flourless bread is packed with healthy fats, fiber, and plant-based protein. It’s naturally gluten-free, full of crunch, and makes for a hearty, satisfying slice.

Ingredients:

• 140g sunflower seeds

• 90g flax seeds

• 70g almonds, chopped

• 150g buckwheat flakes

• 2 tablespoons chia seeds

• 32g (4 tablespoons) psyllium seed husks (or 24g / 3 tablespoons psyllium husk powder)

• 1 teaspoon fine sea salt

• 1 tablespoon caraway seeds

• 3 tablespoons coconut oil or ghee, melted

• 100g Kalamata olives, pitted and chopped

Instructions:

1. Line a loaf tin with parchment paper.), c

2. Combine the sunflower and flax seeds, almonds, buckwheat flakes, chia seeds, psyllium seed husks, sea salt, and caraway seeds in a large bowel. Stir well.

3. In a measuring cup, whisk together the oil and 340ml water. Pour this mixture into the dry ingredients, along with the chopped olives, and mix thoroughly until everything is soaked and the dough is thick. If the dough is too dry, add 1-2 teaspoons of water until it becomes manageable. Smooth out the top with the back of a spoon. Spread into your loaf tin. Cover and let sit at room temperature for at least 3 hours, or overnight.

4. Preheat the oven to 180°C.

5. Bake the loaf in the middle of the oven for 20 minutes. Remove it from the pan, flip it upside down directly onto the oven rack, and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let it cool completely before slicing. For best results, use a very sharp, smooth knife instead of a serrated knife.

6. Store in a tightly sealed container in the refrigerator for up to 5 days. It also freezes well—slice before freezing for easy toasting.