A slice of peanut butter heaven
150g unsalted butter; cut into cubes
130g coconut sugar
125g 70% chocolate; chips or cut up a block
100g buckwheat flour
100g quinoa flour
100g almond meal
pinch of salt
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon vanilla
2 eggs, beaten or egg substitute
4 heaped tablespoons dried cranberries; separate them if they are stuck together
1 cup of Yummee Gluten Free Peanut Butter with Cinnamon ( any other Yummee Gluten Free Nut Butter would be a great swap)
HOW TO MAKE IT
1 Preheat oven to 180C
2 Line a square cake tin with baking paper; see photo
Take a piece of baking paper a bit larger than your cake tin. Put the cake tin on top of the paper. Cut out the corners of the paper.
When the 4 corners have been cut away, don’t worry, you don’t need to be super accurate, put the paper inside the tin.
3 Put the sugar and butter into a small saucepan and put over a low heat to melt. Stir to combine, don’t worry if all the butter doesn’t seem to combine.
4 Put the Yummee Gluten Free Nut Butter and vanilla into a mixing bowl. You can do this by hand if you want. Beat together but don’t overbeat the Nut but as it will go oily.
6 Add the eggs, one at a time, beat to combine.
7 Mix flours , bicarb, baking soda and a pinch of salt together to combine and then add this to the Nut Butter mixture.
Cool a little
8 Add the chocolate and cranberries and mix well.
9 Put the mixture into the prepared tin, the mix is quite stiff. Bake for 25-30 mins, a skewer will come out clean and it should looks a bit crusty on the top.
10 Cool in the tin for 10 mins then cut into squares. Let it cook completely in the tin. Store in the fridge for about a week.
Serve at room temperature or warm up and serve with cream or ice cream for a Yummee dessert!