When you bake, you put your creativity to work. This requires as many bakers will tell you, a lot of love, passion, and patience. So we aspire to create the perfect environment to nurture this passion.
Our recipe of the season is something little different, gluten-free chocolate brownies, just in time for Easter. Gluten-free foods are on the rise in popularity, which is great news for people with gluten intolerances. But is this just a fad? We hope not as the increased choice in gluten-free options at eateries for people who need to adapt their diet is fantastic.
Having never baked gluten-free before, 11-year-old aspiring baker Regan loves trying out new recipes so decided to give it a go. The result? One happy baker. Regan, son of Hammonds employee Sarah, told us about his experience;
“It has opened my eyes. By removing the gluten I thought it would taste as if something was missing but that wasn’t the case. I think the increased awareness to produce gluten-free foods for people who need them in their diet is great”.
200g bar of plain chocolate
4 medium eggs
Few drops of vanilla extract
300g caster sugar
125g gluten-free plain flour, e.g. Doves Farm
Icing sugar for drizzle
28x18cm (11x7in) rectangle tin, lined with baking parchment
Set the oven to 190°C/375°F/Gas Mark 5.
Melt the chocolate and butter, either in a bowl in the microwave for approximately 2 minutes stopping every 30 seconds to give it a stir or on the hob in a pyrex bowl over a pan of hot water.
Lightly beat the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.
Bake in the centre of the oven for 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.
Cut into 24 squares then drizzle some royal icing over the top and add mini eggs to the top of each to serve.