food to glow

feel good food that's good for you

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.com

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.comOn the sidebar to the right I have a little blurb about myself. You may not have read it, or not read it in awhile, but it lets you know what to expect here on Food To Glow. Along with telling you that I am an “ex-pat American cancer health educator with a taste for global food made with fresh, seasonal British ingredients”, it adds a crucial element: “you will find the occasional decadent treat – usually with a healthy tweak”.

Today’s recipe fulfils this oft neglected sentence. Today’s brownie recipe is properly decadent. It is most definitely a treat. And the tweak is properly healthy. Actually two tweaks. 🙂

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar… 😉 

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.comThe other tweak is the addition of chaga. Yes, the king of medicinal mushrooms is in these ooey gooey brownies. And you can’t tell. Known for stimulating the immune system, reducing inflammation, reducing fatigue, possibly protecting the liver and very probably preventing and inhibiting some types of cancer, chaga is undergoing more human studies to establish just how useful it is. Before you think, oh this sounds fab I will chuck it in everything, chaga is high in oxalates so hinders the absorption of some nutrients. But luckily a little goes a long way. Here is the lowdown from trusted site, mskcc.org on the ins and outs of this funky Siberian mushroom. And here is a specific study of the anticancer effects of chaga.

You don’t have to add chaga to these brownies, but if you have this potent brown powder kicking around in your kitchen cabinet, why not add some? I add a teaspoon of it to smoothies all of the time. This and bee pollen are my smoothie add-in mainstays.

As for the gluten-free flour, it is a revelation, and I would recommend any coeliacs getting their hands on it. The brainchild of UK food blogger and scientist, Vicki Montague – the Free From Fairy – this flour is fantastic. And properly wholesome – unlike many brands I have seen.

ingredients - If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.comAs someone with a child who is a diagnosed coeliac and who herself has IBS, biochemist and foodie Vicki’s search for a commercial wholegrain flour suitable for her family was fruitless. So she set about creating her own. Vicki says of her flour that it is a “unique wholegrain, multi-purpose, rice-free, gluten-free flour blend that is also great for those with sensitive tummies and IBS since it contains no high FODMAP flours and no gums or strange-sounding ingredient.”

I haven’t done this myself, but it can be used to make baguettes, focaccia, muffins, pastry, croissants, cookies, pasties and even egg-pasta. Go have a look at how to buy the flour and what you can create with it. Even though none of us here at Food To Glow have a gluten-intolerance, I like the idea of adding more and different whole grains wherever I can, especially when they work as well as this.

If you are wanting to make some food gifts in the lead up to Christmas, why not give these a try? Make double and keep some for yourself. 🙂If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.com

For other food gift ideas, I have a few ideas – paired with cookbooks that complement.

  • Spice lover’s choice, Rose Harissa. I make a double batch and store it in little freezer bags, but obviously pop some in pretty, labelled jars for gifting. While not a North African cookbook, Sabrina Ghayour’s wonderful and critically acclaimed Sirocco and Persiana cookbooks are a must for lovers of spice and intense flavours.
  • Spicy Seaweed Popcorn is for anyone who likes to be on top of the latest food trends. Seaweed is still a big thing and set to stay that way in 2017. Give a bumper bag of this spicy treat along with a copy of Xa Milne’s, The Seaweed Cookbook (I’ve got a recipe in it).

I’ll be back soon with a zesty salsa/relish to jazz up your Christmas leftovers. Have a fantastic week!

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.com

Orange and Double Chocolate Brownies

  • Servings: 9-16
  • Difficulty: easy
  • Print

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar… 😉

140g unsalted butter
175g coconut sugar or light muscovado/brown sugar
60g unsweetened cocoa powder (I used Green & Black’s) or cacao
1 tbsp chaga powder (or 75g cocoa)
1/4 tsp salt
1 tsp pure vanilla extract
2 large eggs, cold
75g gluten-free flour* or plain/light spelt flour
Zest from two or three satsumas/clementines, depending on size
50g dark chocolate chips (I like Callebaut brand that I get in big bags from Makro)
1. Position a rack in the lower third of the oven and preheat the oven to 150C fan/170C/325F. Oil and then line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides.
2. Melt the butter in a bowl set the bowl in a wide skillet of barely simmering water, or in a double boiler. When the butter is melted stir in the cocoa, chaga, sugar and salt. Stir until the mixture is fully incorporated. Remove the mix bowl/pan and put aside briefly, until the mixture is only warm, not hot. It looks quite gritty and sludgy at this point, but don’t worry — it smooths out once the eggs, flour and a bit of elbow grease are added.

3. Stir in the vanilla with a wooden spoon. Add the eggs, stirring vigorously. When the batter looks thick, shiny, and well blended, add the flour and zest and stir until you cannot see it any longer, then beat enthusiastically for 40 strokes with the wooden spoon. You’ll get a workout. Fold in most of the chocolate chips.

4. Pour the batter into the lined and oiled pan, dropping on any remaining chocolate chips. Place in the oven and bake for 15 minutes for a very soft, gooey texture (shown) or 17-18 for a slightly firmer brownie. Allow to cool at room temperature before lifting the papaer from the pan and cutting the brownies generously (9 pieces), or more healthily (16 pieces). Keeps for about 5 days.

*I used Wholegrain Gluten-Free Flour from Free From Fairy.

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-)  kelliesfoodtoglow.com

**PS: I use my Optimum 9400 Froothie power blender daily for work and home. If you want to make your own flours, nut butters, power balls, smoothies, cocktails, super smooth sauces, purees and soups like this (and loads more), use my ambassador link to get free delivery (UK) and a great machine. The main Froothie site has many inventive and healthy recipes to inspire you, including ones from me. If you order for Christmas do write “1611” and “free ambassador delivery” in the comment section of the order. Delivery will be credited back to your card. HAPPY BLENDING!**

Disclosure: Although this post has links to Amazon, I don’t use affiliate links. And I was given a bag of flour to use as I wished; I was not compensated for this post. I like to support small UK food businesses whose products are a good fit for Food To Glow.

I would love for you to follow me on Pinterest. Thank you. xx

24 thoughts on “Orange and Double Chocolate Brownies (wholegrain & gluten-free)

  1. belleaukitchen says:

    so Christmassy and so chocolatey. Chocolate orange has to bey all time favourite flvour combo. Glorious. x

  2. How did you know I was craving a chocolate-y delicious treat?!! Although I’m feeling better, I still have a lingering cold that won’t go away-perhaps I need to get my hands on some Chagall powder 🙂 These look absolutely scrumptious Kellie-love orange & chocolate together too!

    1. Thanks EA. 🙂 Chaga and bee pollen are both great for energy. And maca and green tea. Not all at once though – ha ha. 🙂

  3. Andy Anderson says:

    These are as delicious as they look with added health benefits – magic!

  4. callmetrav says:

    I love this recipe. I can’t wait to try it.

    1. Thank you Trav. Let me know if you do!

  5. David Fitzpatrick says:

    Can’t wait to try these!

  6. The brownies sound delicious, Kellie and I love that they are gluten free. I’m avoiding chocolate as much as possible at the moment (fat and caffeine), but I’m bookmarking this recipe for another day. PS Spelt flour is really expensive in Australia.

    1. Hi Liz. Thank you, my friend. I too have caffeine issues so I only have a small piece myself. Usually I make them without the added chocolate chips, but for Christmas I really couldn’t not add them, could I? I hope you are set for a festive and fun week xx

  7. chefkreso says:

    The brownies look incredible!

  8. Karen says:

    Wow. Can’t wait to try these.

  9. These look divine Kellie! Love the orange addition, and I appreciate that you kept them indulgent. 😉 Awesome gift guide too – it’s the most unique but thoughtful guide I’ve seen around.

  10. Thank you so much for creating a recipe using my flour! These sound AWESOME!!! Have a super happy and healthy Christmas x

  11. My resident chocolate lover would adore these brownies! The addition of chaga powder an exciting twist to this classic chocolate recipe.

  12. ambatopia says:

    these look delicious. thanks for sharing.

  13. I can personally vouch for these velvety, deep, utterly moorish and delicious brownies cos I was a very lucky recipient of finding these in a little parcel on my doorstep, I know, I know, I’m utterly spoilt by Kellie 🙂 x

  14. Yum these look just delicious!

  15. natuurfreak says:

    it looks like artwork en delicious

  16. Looks super duper delicious!

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