My son created this recipe while he was at university. I hope you enjoy it!
Coffee Brownie GF SCD
2 tblsps fresh ground coffee
60ml boiling water
180g dates
3 eggs separated
300g ground almonds (almond flour)
150 ml honey
1 tsp cider vinegar
sea salt
Set the oven to 180°C and line the base of a 20cm square loose based cake tin with baking parchment.
Tip the ground coffee into a cup, add the boiling water and leave to cool. Tip the dates into the food processor bowl and process until it starts to form a paste.
Separate the eggs into two bowls. Strain the coffee and pour into the date mixture. You can add some of the coffee grounds for a stronger flavour if you wish. We added them all and the brownie had a very, very strong coffee flavour. I think just a small amount would work better! Pour the yolks into the processor and blend until well mixed.
Add a teaspoon of cider vinegar and a pinch of salt to the egg whites. This helps them to bind and become fluffy. Beat together with a hand mixer, pouring the honey in slowly at the same time.
Stop when the beaten whites form stiff peaks.
Tip the date and egg yolk mixture into a bowl and add the almond flour. This mixture doesn't combine easily but mix together as well as you can. Fold in the egg whites gently until it is all combined, don't over-mix this, it needs to remain fluffy! It doesn't look like a cake batter.
Pour the mixture into the lined baking tin and smooth the top a little. This doesn't rise much so you may end up with an uneven surface but it doesn't matter! Bake in the middle of the oven. After about 10 minutes turn the temperature down to 160°C and bake for another 30 minutes until a skewer comes out clean when inserted in the middle of the cake. If the top begins to brown you can always put a sheet of foil over the top of the tin.
Remove from the tin and slice.
