Name: Gluten-free almond and blueberry brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 100 g Medjool dates pitted and roughly chopped; 2.5 ml Bicarbonate of soda; 60 ml water boiled; 80 ml coconut oil melted; 2 eggs; 45 ml Goldcrest Pure Honey; 5 ml vanilla extract extract; 100 g almond flour; 40 g rye flour; 30 g cocoa powder; 1.25 ml Baking powder; 1 pinch salt; 100 g 70% dark chocolate roughly chopped; 250 g blueberries

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Ingredients (14)

100 g	Medjool dates — pitted and roughly chopped
2.5 ml	Bicarbonate of soda
60 ml	water — boiled
80 ml	coconut oil — melted
2	eggs
45 ml	Goldcrest Pure Honey
5 ml	vanilla extract — extract
100 g	almond flour
40 g	rye flour
30 g	cocoa powder
1.25 ml	Baking powder
1 pinch	salt
100 g	70% dark chocolate — roughly chopped
250 g	blueberries

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Method:

Preheat the oven to 180 °C.

Grease and line a 20-cm square baking tin with parchment paper.

Place the dates and bicarbonate of soda in a heatproof jug and cover with the boiling water. Set aside for about 15 minutes until softened.

Add the coconut oil, eggs, honey and vanilla to the dates. Using an emersion blender, purée the mixture until smooth.

Sift together the almond flour, rye flour, cocoa, baking powder and salt. If you have any coarse bits of almonds left in the sieve, tip them in too.

Add the date purée into the dry ingredients and mix to combine. Fold through the chocolate and blueberries.

Spoon the batter into the tin and smooth over. Bake for about 23–25 minutes, depending on how gooey you like your brownies.

Cool in the tin before cutting into squares. Serve at room temperature.

Reprinted with permission of Diane Bibby from her new cookbook: Bibby’s Kitchen – The essence of good food, published by Penguin Random House Publishers.