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Giving up flour without giving up dessert

There are a lot of great reasons to give up flour. So many, in fact, that if I was just simply to list them it would take up this entire blog. Wheat has been found to be a leading cause for many in weight gain, high blood sugar levels and intestinal problems. The main bugbear though is that it's the main ingredient for so many delicious things.

When you say goodbye to flour you may be saying hello to a healthier you but it's a healthier you who can no longer order a pizza on the fly or even make a quick slice of toast, when rushing out the door. Breakfast and lunch foods are often very flour based e.g. cereal, bagels, pancakes, sandwiches etc but it's desserts that really take the biscuit (pun intended).

Sadly, most cakes, cookies and even the humble ice cream cone are laced with flour making them big no-no's if you are trying to cut flour out of your diet. However, before you glumly reach over the chocolate cake for the fruit bowl there are other options available to you.

Firstly, you are very lucky. If you tried to give up flour just a decade ago you would have faced an uphill battle. There were few online resources and unless you lived in a large metropolitan area you would have struggled to find restaurants/cafes that would cater to your dietary requirements which is just one of the reasons we pride ourselves in providing such a wide variety of delicious foods, suitable for many dietary requirements at our bakery in Harrow.

Additionally, many restaurants these days are offering traditional desserts sans flour and we don't just mean the fruit salad. Just one of our many flour free cake options is our favourite decadent and rich Flourless Chocolate Fudge Brownies, with Cranberries and White Chocolate' which I would like to share with you here -

Ingredients
200g unsalted butter
150g best dark chocolate
85g ground almonds
40g cocoa powder 4 large eggs
125g caster sugar
125g dark brown sugar
100g white chocolate
100g dried cranberries

Method
  1. Preheat the oven on to fan 160C/conventional 180C/gas 4 and line a shallow 20x30cm baking tin with parchment paper. Make sure it also goes up the sides of the tin.
  2. Cut up the butter into cubes and place in a medium bowl together with the roughly broken dark chocolate. Cover the bowl loosely with cling film and put in the microwave for 2 minutes on High.
  3. Combine the ground almonds and cocoa powder in a small bowl, ensuring there are no lumps.
  4. Break the white chocolate into chunks and mix with the dried cranberries.
  5. Break the eggs into a bowl adding the caster sugar, combine with a whisk until all mixed together.
  6. Gradually pour the egg mixture into the cooled chocolate mixture, whisk it in bit by bit until it is well combined, then add the ground almonds and cocoa. Finally, stir in the white chocolate chunks and dried cranberries until they're dotted throughout.
  7. Scrape the mixture into the prepared tin. Gently ease the mixture into the corners of the tin and level it out.
  8. Bake for 25 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  9. Leave the brownie in the tin until completely cold, then carefully lift out the brownie with the parchment paper. Cut into fingers, or squares ready to eat!
  10. They'll keep in an airtight container for a good week or two and in the freezer for up to a month.

We strongly believe that no flour shouldn't mean no cakes! We are experts at creating delicious cakes, brownies and cookies all without flour.

We provide a special 'Free From' range which offers a choice of cakes including Chocolate, Carrot, Clementine & Almond, Orange Polenta and Fudge Brownies. This though is just our 'off the rack' selection. We can, in fact, bake almost any cake or brownie you like and will bake to order if you contact us, in advance, by phone or email.

Giving up flour is tough especially if you've been forced due to health issues or a wheat intolerance after eating it for a number of years. However with some research, a bit of forward restaurant planning and help from our team, at Miriam's Munchies, you'll find that it's not the death of deserts but more a new chapter, one that might be even tastier than you think.