Gluten Free Earl Grey Brownies

Gluten Free Earl Grey Brownies

We've teamed up with @nutritiouslynaughty to bring you the perfect gluten free recipe to celebrate Afternoon Tea Week!

There aren’t many things more relaxing than the perfect cuppa served with a sweet treat. For me this sweet treat is usually something chocolatey, like brownies! So why not combine the two?! These delicious tea-infused mini brownies are the perfect gluten free addition to an afternoon tea. They are also low FODMAP, dairy free and refined sugar free!

Gooey, chocolatey and topped with a fresh strawberry they are moorish and indulgent. 

Ingredients
For the brownies:
  • 3 heaped tsp We Are Tea loose leaf Earl Grey tea
  • 150ml boiling water
  • 150g ground almonds
  • 100g gluten free oat flour (or oats pulsed in a blender)
  • 85g cacao powder
  • 30g cacao nibs or 50g roughly chopped dark chocolate
  • 130g melted coconut oil
  • 100ml unsweetened almond milk
  • 2 large eggs
  • 135ml maple syrup
For the frosting:
  • 3 tbsp unsweetened almond milk
  • 1 tsp We Are Tea loose leaf Earl Grey tea
  • 85g coconut oil (not melted)
  • 3 tbsp maple syrup
  • 30g cacao powder

Method

  1. Allow the 3 heaped tsp of Earl Grey to steep in a tea infuser in boiling water for 2-3 minutes before removing the infuser & leaving the water to reach room temperature
  2. Preheat the oven to 170 degrees
  3. Lightly grease a 7x7 inch square brownie tin with coconut oil & line the bottom with greaseproof paper
  4. Combine the ground almonds, oat flour, cacao powder & cacao nibs (or dark chocolate) in a large bowl
  5. Add the remaining brownie ingredients, including the tea infused water, to your blender or food processor
  6. Pulse 3-4 times until the ingredients are combined
  7. Add the liquid mixture into the bowl of dry ingredients
  8. Mix the two together with a spatula until you are left with a thick, smooth batter
  9. Pour the batter into the greased and lined tin
  10. Bake the brownies for 15-20 minutes until they have risen and are firm to the touch
  11. Allow the brownies to cool in the tin for 30 minutes before moving them from the tin to a cooling rack until completely cooled
  12. Once the brownies have cooled you can prepare the frosting
  13. Gently heat the almond milk (until it is hot enough to infuse the tea in) then add the 1 tsp of Earl Grey tea to the almond milk using a tea infuser for 2-3 minutes
  14. Remove the infuser and allow the almond milk to reach room temperature
  15. Simply combine all the ingredients for the frosting in your blender or food processor until smooth
  16. Spread the frosting over the top of the brownies and decorate with anything of your choice (I chose fresh strawberries and rose petals)
  17. Leave the icing to set slightly for 15 minutes before cutting into squares
  18. Enjoy with a fresh cup of Earl Grey tea!
More tea infused recipes: earl grey chocolate truffles & raw tiramisu slices.

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