I’ve wanted to try Halva for so long and baking it in to brownies seemed like it could only be a good idea. I’ve been trying all sorts of ways to develop a good, crispy-on-the-outside low FODMAP brownie recipes but I haven’t got there yet, so if anyone can help me, please…advice!

Until then, I have what I am calling a tray bake instead. This is chocolate cake at it’s best – soft, rich and slightly crumbly without being in the least dry. You wouldn’t even know it was gluten and dairy free (honest).

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Ingredients
200g banana
150g dark chocolate (vegan if you want it dairy free)
25g dark brown sugar
25g cocoa
25g ground almonds
1/2 tbsp instant coffee
1/2 tsp salt
1/2 bicarbonate of soda
60g chopped walnuts
60g crumbled Halva (make sure to avoid any with honey in if low FODMAP)
2 eggs

Preheat the oven to 180°C

Roughly break the banana into a microwave-safe bowl and heat on high for 50 seconds. Take a knife and thoroughly mash the banana. Break the chocolate into the bowl with the banana and heat again for 50 seconds.
Mix the chocolate and banana until you have a smooth, chocolate paste.

Add sugar, cocoa, almonds, coffee, salt and bicarb and mix well.
Stir in the walnuts and halva.

Separate the eggs, placing the whites into a clean bowl. Add the yolk to the other ingredients and combine.

Whisk the egg whites to stiff peaks (about 1 minute with an electric beater). Spoon about 2 tablespoons of the egg white mixture into the batter to loosen it. Then slowly add the batter to the egg white, mixing together with a metal spoon so as to beat out as little air as possible.

Pour into a tray lined with grease-proof paper and bake for 15 minutes.

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One thought on “Chocolate, walnut and halva tray-bake-cake

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