As Australia is one of the highest countries at risk of allergy disorders, any event where food is on offer needs to be treated with caution.
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The most common allergies in Australia are food allergies related to egg, milk and peanuts, which means that whipping up tasty allergy-free food options can be tricky.
However, if you suffer from allergies don’t feel left out yet, there are options available that can cater to your health requirements and taste delicious.
One brand that has allergy sufferers at the forefront of their mind is Eskal, who have set out to banish the bland allergen-friendly foods that are most commonly found on the market.
Another brand that is catering for those with allergy conditions is Enjoy Life Foods. With a variety of allergy-friendly and gluten-free products, the American brand is now being stocked in Australia via Allergy Friendly Foods.
Allergy Friendly Foods is a great resource for those living with allergy disorders and sells yummy, but more importantly, safe, natural and allergen-free foods.
If you are an allergy sufferer or know someone who suffers from allergies, this chocolate brownie recipe will get your mouth watering. And the good news? It’s completely dairy and gluten free!
Eskal’s guilt-free decadent chocolate brownie recipe:
Preparation time: 15min
Cooking time: approx 30min
Skill level: easy/medium
85g dairy free dark chocolate
45g dairy free dark chocolate (chopped for topping)
75g Nuttelex (non-dairy butter alternative)
3 free range eggs
275g golden caster sugar
85g gluten free flour
40g pure cocoa powder
½ tsp salt
1. Pre-heat oven to 180 C or 160 C fan-forced.
2. In a double boiler, gently melt 85g Dairy Free Dark Chocolate with the Nuttelex. Remove from heat and allow to cool slightly.
3. In a separate large stainless steel bowl, using an upright mixer or hand-held beater, whisk the eggs and golden caster sugar together until doubled in size. The mixture will appear to be a pale golden colour. Have patience as this may take anywhere from 3-8 minutes depending on your equipment.
4. In three parts, fold your melted chocolate and butter into the egg and sugar mixture. Then sift the gluten free flour, cocoa powder and salt, fold in until just combined. Do not over mix.
5. Line a 10 x 14 cookie tray with baking paper. Pour in the brownie mixture and spread evenly. The trick to this light, rich brownie is baking it thinner than traditional size. Cover with chopped dark chocolate pieces.
6. Place tray on middle rack in pre-heated oven. Bake for 20 minutes; gently shake the tray to see if the middle ‘wobbles’. If yes, bake for another 5 minutes. Check again; it should be soft to the touch and just hold its shape when the tray is moved. Allow to cool completely before removing from tray. When ready, cut into desired shapes with a clean, sharp knife.
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