Gluten Free Avocado Brownie Bites Recipe

Cooking with vegetables seems to be a big thing at the moment, with recipes ranging from carrot truffles to beetroot chocolate cake.

I'm a big fan of anything homemade which introduces more veg to my diet, especially as I'm trying to really cut down on processed food.

I'm a big fan of having a bit of an afternoon treat with my 

coffee

, so I wanted to create some little brownie bites which I could feel slightly less guilty about.

Avocados are a great substitute for butter and oil in recipes, as they full of monounsaturated fat. I also substituted ground almonds for flour, as they add extra protein to the bites!

Ingredients -Makes 16 small bites

2 small or 1 large ripe Avocados

2 tbsp Sweet Freedom Choc Shot 

25g Ground Almonds

1 large Free Range Egg

1 tbsp Cocoa Powder - Use raw cacao powder if you have it!

1 Sweet Freedom Original/Dark

Method

1. Preheat your oven to 180 degrees Celsius and grease or line a 16 cupcake pan (I used coconut oil)

2. Mash the flesh of your avocados with a fork until they are almost a guacamole -esque texture.

3. Add the Choc Shot and Sweet Freedom Original/Dark, mix, then add in the egg.

4. Add in the ground almonds and cocoa powder slowly until everything is evenly mixed

5. Place 2 tsp of the mixture in each section of the muffin pan then bake for 15 minutes.

The muffin bites will keep for up to 3 days in a sealed container!

Does anyone else have any good recipes for baking with veg? I would love to try some more out so please tweet them to me 

@audacityoffood

or link in the comments!

Recipe: Raspberry Curd Cakes With Lemon Drizzle Icing

I recently obtained a jar of one of my favourite Raspberry Curds from English Heritage.*

Whilst it is absolutely heavenly spread on toast for a breakfast treat, I wanted to try and experiment with using it as an ingredient in baking. I decided that such a sweet and rich buttery curd would be perfect paired with a sharp lemon flavour and settled on making Raspberry Curd Cakes with Lemon Drizzle Icing.

Cake Mix - Makes 24 small cupcakes or 12 larger muffin sized cakes.

150g/6oz Self Raising Flour, sieved

150g/6oz Caster Sugar (I used golden, but regular is fine!)

150g/6oz Butter (I also use Stork)

3 Free Range Eggs

2tsp Baking Powder

Grated peel of one Lemon

1/2 Jar of English Heritage Raspberry Curd

100g Icing Sugar

2 tbsp freshly squeezed Lemon Juice

Method

1. Pre-heat your oven to 180C and arrange paper cases in two 12 cake tins.

2. Cream together the butter and sugar until light, fluffy and pale in colour.

3. Add the lemon zest to the creamed sugar and butter and mix

4. Sift together the flour and baking powder

5. Break an egg into the creamed mixture, add one tbsp of the sifted flour/baking powder, mix together gently.

6. Repeat this for the remaining two eggs, the add the remaining flour/baking powder and mix until fully incorporated, you now have your cake mix!

7. You now need to layer up your mixture in the cases, with the raspberry curd in the centre. Start by adding a base layer of 1tsp of cake mixture, then place half a tsp of curd on top, the cover with a further tsp of cake mix.

8. Repeat until all the cases are filled in this way, then bake for 15-20 minutes. (Note to self - the cakes will not rise properly if you insist on opening the oven every five minutes because you are impatient!)

9. Remove from the oven and allow the cakes to cool.

10. Make your lemon drizzle icing by mixing together the lemon juice and icing sugar until an icing if formed which is runny enough to slide easily off a spoon, add more juice if required. Using a spoon, drizzle the runny icing over your cakes in a decorative pattern.

11. As always, Enjoy!

You could mix around the flavours a bit and try a lemon curd with raspberry icing! 

Has anyone else got any recipes which might help me use up the last half of my curd? Otherwise I will have to resort to lots and lots of toast. Though that's not really a bad thing....

*I did receive this item at a discount from English Heritage, however I do consider it to be one of the best Raspberry Curds I have ever had!