Sometimes it’s the very little things that make a big difference in a day – especially at the moment when it feels like it’s been snowing for days and it’s absolutely freezing and we’re all getting on top of each other.
There really is nothing like a cuppa and a chocolate brownie when you come in from a dog walk in your very own Arctic Circle. We discovered this recipe a couple of years ago and it’s a firm family favourite – I always use gluten free flour, sometimes I add choc chips, sometimes raisins, sometimes I ice it, sometimes some cinnamon or ginger gets tossed in, sometimes add in the leftover coconut or oat grounds from our milk making process. It’s a very versatile recipe, best eaten the next day when the coconut oil has set, giving that distinctive squidgy brownie texture. Super easy to put together, so you can get the kids to do it (think weighing and measuring, doubling and halving, fractions, melting and solidifying – coconut oil is great for this)!
You will need:
250g flour (I use gluten free self-raising)
350g soft dark brown sugar (the rawer the better!)
65g cocoa powder
a pinch of sea salt
250ml melted coconut oil
What to do:
Stir together the dry ingredients.
Add the water and coconut oil and mix together well.
Pour into a lined baking tray.
Bake at 180 for 30 minutes.
Leave to cool, then cut into squares – best eaten the next day.