Gluten and Sugar Free Chestnut Brownies

Can you tell that I’ve been on a baking detox for the past few months? Ok, due to #life I have only been posting once a week, but the days of cream laced, pastry filled, citrus glazed bakes have taken a pause off camera as well as on. Last year’s #BakeOffBakeAlong challenge really took it out of me. Dark nights and long commutes have meant that those 10 pounds I put on during the challenge are still firmly bobbling around my belly, which is an issue I’ll address at some point, sure, but that day is not today.

What have I been doing instead? Researching and practising paleo recipes of course! You might have heard about this paleo malarky that's been banging around the internet for the past few months. I was recommended it by a buddy of mine who swears by a paleo lifestyle as a way to eat all the things you like but without the grains, cereals, sugar or dairy that are pretty staple parts of the modern diet. I'm not trying to lose weight (I don't move enough for that), but I do want to eat brownies and cakes when I want without feeling pretty crummy afterwards. This is a happy medium!

I did go paleo for a whole month back in January, which I will tell you more about if you'd like in another post, but nowadays we work on a 50-50 basis and I incorporate a lot of paleo principles into cooking generally. Here are my Gluten Free, Sugar Free Chestnut Brownies. If you like rich, chocolatey, gooey brownies that keep like a dream, this one's for you.


200g 70-85% cocoa
125g butter
2 tbsp raw honey
250g chestnut puree
2 tbsp hazelnut or chestnut butter (optional - adds a nutty base)
150g coconut or chestnut flour
6 eggs


1 // Preheat the oven to 180C

2 // Melt the chocolate, honey and butter in a heat proof bowl over a saucepan of simmering water.

3 // Remove from the heat and stir in the chestnut puree and nut butter until a smooth mixture is formed.

4 // Whisk the eggs in a separate bowl and fold into the mixture. Fold in the coconut/chestnut flour until mixture is smooth. 

5 // Pour into a dish or tin greased with coconut oil and bake in the centre of the oven for 30 minutes. Check the brownie by inserting a skewer. If it comes out clean, the brownie is ready. If not, put back in for 5 minutes at a time.

6 // Wrap up in baking paper after it has cooled completely or eat warm. Delish!

Do you fancy the look of this recipe? If you're into alternative baking or cutting out sugar and gluten, do direct me to any of your favourite recipes - I'd love to try some new ones!

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