I have many friends and family members who are on a gluten free diet. Whether for celiac disease, irritable bowel syndrome, rheumatoid arthritis, multiple sclerosis or diabetes. As a sweet offering for them I make gluten free brownies.
In the good old days, before an ATM had been invented, we used to buy our foreign exchange in the form of travellers cheques. I can well remember standing in line at the bank in Jerusalem to convert my Dollar cheques into Shekels. The exchange rate was so volatile it changed from the person in the front of the queue to the person at the end. I have changed Dollar notes in Dubai to Dirhams and in Bali to Rupiah. This of course all equates to double commission as you pay the bank here for the pleasure of changing your Rands, and then you pay again overseas when you change your Dollars. Since our trip overseas in 2003 I have always taken cash with me.
Today’s inspiration ♥ Recipe For Gluten Free Brownies ♥ can be found on Lavender and Lime Click To Tweet
That means only paying one lot of bank fees. And in the small towns this makes life easier. Funnily enough, our budget has been the same amount per day for our spending money since then as well. Hotels that were costing us €100 per night for the two of us including breakfast are still charging the same. Which is a good thing as the Rand is not the strongest currency around. I would not recommend getting a card preloaded with cash as the small towns do not have ATM’s. Many market store holders do not take cards and in Germany for instance you may not pay for groceries on a debit card. Also, I would not take €100 notes! In the villages in rural France they will tell you that is money only for Paris. I cannot tell you how to work out a budget for daily expenses as that really depends on too many factors. Rather what I can tell you is to try these gluten free brownies!
Click on the links for conversions and notes.
- 350g dark chocolate, minimum 70% cooca solids
- 45g butter
- 225g fructose
- 80g cornflour
- 5mls baking powder
- 3 eggs
- 5mls vanilla extract
- 100g salted dark chocolate, roughly chopped
- Whipped cream for serving
- Preheat the oven to 180° Celsius
- Place the 70% chocolate and butter into a bowl and place over a bain-marie
- Once melted stir to combine
- Remove from the heat and set aside to cool
- Place the fructose, cornflour, baking powder, eggs and vanilla extract into a stand mixer bowl
- Beat using the paddle attachment until light and fluffy
- Stir in the cooled chocolate mixture until well combined
- Fold in the salted chocolate and pour into a lined brownie tin
- Bake for 35 minutes, remove from the oven and set aside to cool
- Turn out onto a wire rack and leave to cool completely before cutting
- Serve with a dollop of freshly whipped cream
Inspiration published on Lavender and Lime May 5:
- 2016 – Crayfish Nasi Goreng
- 2014 – Peanut Butter And Chocolate Rusks
- 2013 – Blue Blood
- 2012 – Friday’s Food Quiz Number 19
- 2011 – Salad Dressing
- 2010 – Celeriac