Recipe: Lauren Dangoor’s Layered Gluten-Free Pistachio Brownies

This dairy-free and gluten-free recipe for layered pistachio brownies makes them a lot more accessible for those intolerant to lactose and gluten. Sweetened with maple syrup, they’re also free from refined sugar! Lauren Dangoor talks us through the perfect healthy brownie recipe; a festive treat no less. 

A perfect way to treat yourself after a long hard day, and very festive as well! Dessert is definitely one of my weak spots. I have had a sweet tooth every since my teeth appeared. So being healthy was definitely a struggle for me at the beginning. However, after experimenting with ingredients and alternative sweeteners, I was able to come up with perfect dairy free and gluten free brownies. If you are a fan or chocolate, then these are perfect for you. Just one piece is enough to satisfy a sweet tooth craving.

Layered Gluten-Free and Dairy-Free Pistachio Brownies

Preparation: 25 mins
Cooking time: 25 mins

Layer 1

Base Ingredients:

• 6 tbsp quinoa flakes
• 3 tbsp cashew butter
• 2 tbsp almond milk (if allergic you could use the milk substitute you normally use)
• 1 tbsp dairy free choc flakes
• 100 g raw pistachios

Method:

1. Preheat the oven to 350 F
2. In a food processor, add the quinoa flakes and cashew butter and blend
3. Add almond milk and choc flakes and blend. Stop once the mixTure has formed a dough like consistency.
4. Grease a small rectangular tin using coconut oil, then flatten the dough across the base making sure it’s not too thin.
5. Ground the pistachios so that you have different sized pieces.
6. Sprinkle on top of the base. Leave a bit to sprinkle on top of the brownie mix.

Layer 2

Ingredients:

• 130 g Teff Flour (wholegrain and gluten free)
• 80g raw cocoa powder
• 4 egg whites
• 180 ml pure maple syrup
• 1-2 tsp baking powder
• 1-2 tbsp of extra virgin coconut oil
• 1 tsp pure vanilla extract
• Pinch of salt
• ½ -1 cup of almond milk- Unsweetened

Method:

1. Whisk the egg whites until they form peaks.
2. Add the rest of the ingredients until you get a smooth consistency.
3. Pour on top of the base.
4. Sprinkle any leftover pistachios on top.
5. Place in oven for 25 mins and once done leave to cool before taking out the tin.

Follow Lauren on Instagram @healthyremedy or at www.healthyremedy.co.uk