Gluten Free White Chocolate and Pecan Brownies (Diabetic Friendly)
Prep time:
Cook time:
Total time:
- 75g (2¾oz) gluten-free white chocolate
- 75g (2¾oz) polyunsaturated margarine
- 175g (6oz) light soft brown sugar
- 2 eggs, beaten
- A few drops vanilla extract
- 50g (1¾oz) ground almonds
- 1 heaped tablespoon rice flour
- 100g (3½oz) pecans, toasted and roughly chopped
- Preheat the oven to 180ºC (160ºC fan assisted). Grease and line a brownie tray of 18x28cm.
- Melt the chocolate with the margarine (I used a bowl over hot water). Stirring constantly.
- Stir in the remaining ingredients one at a time. Mix well.
- Pour in to the prepared tin and place in the middle of the preheated oven.
- Bake for about 30 minutes.
- Remove and leave in the tin. Allow to cool in the tin until completely cool.
- Remove and divide up how you please.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/free-from/gluten-free-white-chocolate-pecan-brownies-diabetic-friendly/
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