Say it with…. baking

2015-02-12 11.07.37So Valentines day is nearly here and nothing says love more than home-baking. My friend Miriam sent me this recipe for dairy free brookies. A brookie for the uninitiated is a cross between a cookie and a brownie. They are delicious firm on the outside and soft and dense in the middle.
I have tweaked the recipe to make it wheat free and gluten free too. I didn’t have any vegetable oil so used coconut oil which has many reputed health benefits.

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So why don’t you give it a go…

43g Cocoa Powder (raw cocoa if possible)
200g Caster sugar
63ml Vegetable oil (I used coconut oil)
2 eggs
1tsp Vanilla extract
62g Gluten free plain flour
31g Maize flour
31g Ground almonds
1tsp Baking powder
pinch of salt
30g Icing sugar

If you just want to use regular flour just substitute the gluten free plain flour, maize flour and ground almonds for 124g plain flour.

Preheat oven to 180 degrees.

Mix cocoa, sugar and vegetable oil in a bowl.

Beat in 1 egg at a time into the mixture.

Stir in vanilla extract.

Combine flour, maize flour, ground almonds, baking powder and salt and stir into the mixture.

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Leave the mixture to firm up in the fridge.

Use a teaspoon to form a ball of mixture and roll in the icing sugar.

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Place on baking tray and bake for 10-12 minutes.

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Try not to eat before you have had a chance to share with your loved ones!


Original recipe courtesy of

About nomoomumvictoria

I am a Mum of two gorgeous, funny, busy and slightly fussy dairy and soya intolerant girls.
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