The other day I published a gluten free recipe and I commented I had proposed Heva of boarding pass to go testing and experimenting with the wide range of flours that are available today. Heva set out to make gluten-free brownies and very low in fat, eliminating butter and it has been used for cornmeal, banana and vegetable cream. He says they're delicious, and I think, the view is. I have really wanted to make them myself. Thing Heva proposed, which gets.
December in that magical month in which we try to meet with the people we love, we like to sit around a table and celebrate that one year we are together, but we also like exchanging gifts and surprise them. With the DIY spirit that characterizes this home Adam and I have prepared some sweets to give away, with some cellophane and a cardboard have customized our gift.
3 eggs from happy chickens
75 gr brown sugar
140 gr of ripe bananas (2 small)
125 g of cream (cream) plant (rice, almond, etc.)
200 grams of black chocolate (70%)
100 g of maize flour
In a bowl, with the help of electric rods, beat the eggs with the sugar until creamy frothy, add the banana (previously flattened with a fork) and continue beating until dissolved fruit. Chop the chocolate and we soften it in the microwave. We mix with vegetable cream. Incorporate the chocolate mixture to the batter and stir well. Add the flour corn and walnuts, coarsely chopped. Mix well and put it in a greased square pan with a little olive oil.
Preheat oven to 180 ⁰ and our brownie bake for 20 minutes. Let cool, unmold and cut into portions. We wrap in cellophane (there is a lot like plastic wrap) and label.