Friday, February 3, 2012
Coping with intolerance
I'm sorry to say this, but I have some intolerant friends. The kind of intolerance where they go for complete avoidance. As a highly tolerant person I sometimes find this tricky, but as a good friend I'm happy to make allowances.
What may you ask are they so intolerant of? The answer is gluten. Gluten and I are great friends who enjoy each others company immensely but I understand that not everyone shares this close and loving relationship. So a couple of years ago I sought out some recipes that I could make when entertaining my sadly intolerant friends.
One of those recipes was for Chocolate and Pecan Brownies. What a find! These are now my default brownies of choice - even when I'm cooking for people with no gluten issues - because they are absolutely delicious. If you omit the white chocolate and carefully select your dark chocolate these can also be diary free - ticking off two intolerances in one delicious brownie!
My tips - the baking time in the recipe is waaaay to short, you will eat them with a spoon if you bake for that time. I bake them for nearly twice the stated time and they are still very moist. They get better with age, so try to leave them a day before eating. And finally, don't add the white chocolate when the recipe says or it will melt to nothing. Add it right at the end, just before baking.
It can be hard to find really delicious gluten free baked goods, but I can guarantee that if you don't tell people these are gluten free, they will have no idea.
If you are looking for any recipes I've posted, I now have a page right at the top of the blog which contains links to them all. Putting it together has made me realise I'm quite heavily biased towards sweet recipes on this blog, which is odd because in reality I cook more savoury stuff. I will try to rectify this!