Brownies (gluten-free, non-dairy, no eggs, vegan)

NB! These brownies are more cake-like, rather than fudgey and gooey.

Preparation and cooking time approx. 45 minutes

250 ml sugar
400 ml soy yoghurt
450 ml teff flour
1 tbsp psyllium powder
2 tsp baking powder
1,5 tbsp cocoa powder
150 g non-dairy margarine, melted

250 g icing sugar
50 g non-dairy margarine, melted
1,5 tbsp cocoa powder
a few drops of vanilla extract
3 – 5 tbsp coffee (i.e. liquid coffee, not coffee grounds)

Beat the sugar and soy yoghurt. Mix all dry ingredients for the dough together and add to the sugar-youghurt mix. Fold in the melted margarine.

Line a deep oven tray with parchment paper and spread the dough evenly on the tray. Bake in 200 degrees celsius for approximately 20 minutes.

While the dough bakes, mix the icing sugar, cocoa powder and vanilla extract. Add the melted margarine. Add coffee a little bit at a time until the ingredients form a soft, thick paste. It is better to leave the icing quite thick, so that it doesn’t get absorbed in the dough.

Once the dough is out of the oven spread the icing evenly on top of it. Wait until it has cooled down a bit and cut it into squares.


Gluten-free foccaccia

600 ml water
11 g dry yeast
approx. 900 ml teff flour
200 ml pure oat flour
1 tbsp psyllium powder
1/2 tbsp salt
50 ml olive oil
dried thyme
coarse sea salt

Heat the water to slightly above body temperature (approx. 40 degrees celsius). Mix the dry yeast and psyllium powder with the teff flour. Add the water, teff and oat flours and salt to a mixer bowl. Blend to an even paste and knead for 10 – 15 minutes. Thorough kneading is essential, so that the bread becomes soft and fluffy.

Cover the bowl with cloth and raise the dough for about an hour, until it has doubled in size.

Take a deep baking tray or large oven pan and line it with parchment paper. Smear the paper evenly with olive oil. Take the dough and work it to remove air bubbles. Then stretch and press it evenly on the oven tray.

Sprinkle thyme on top of the dough. Cover with cloth and raise for another 45 minutes.

Sprinkle coarse sea salt on top of the dough. Bake in the oven (225 degrees celsius) for about half an hour.

Scrumptious chocolate and nut cake (gluten-free, non-dairy)

250 g non-dairy margarine
200 ml sugar
4 eggs
180 g dark chocolate (NB! Check that it doesn’t contain milk)
200 g salted and roasted cashew nuts
450 ml teff flour
0,5 tbsp psyllium powder
2,5 tbsp cocoa powder
2 tsp baking powder
a few drops of vanilla extract

150 g non-dairy margarine, soft
200 g icing sugar
150 g dark chocolate
1 tbsp cocoa powder

400 – 500 ml orange juice

Beat the sugar and margarine until soft and fluffy. Beat the eggs into the mixture one at a time. Roughly chop the chocolate and nuts and add to the mixture. Mix all dry ingredients together and add to the mixture. Stir gently until the dough is nice and even.

Take a cake tin (diameter approx. 26 cm) and line it with margarine and gluten-free breadcrumbs. Pour the cake dough into the tin and spread evenly. Cover the tin with parchment paper. Bake the cake in 180 degrees celsius for about an hour. Test it with a knitting needle or small knife: stick the needle/knife into the cake – when it comes out clean with no dough sticking to it, the cake is ready.

Once the cake is out of the oven, cover the tin with a plate, flip over and take the cake out. Allow the cake to cool down before icing.

Prepare the icing: beat the margarine and icing sugar until soft and fluffy. Melt the chocolate in the microwave (be careful not to burn it) and beat into the mixture. If you prefer the icing to be extra chocolatey, add cocoa powder.

Cut the cake horizontally into two halves and lift the top half off. Spoon orange juice onto the bottom half to soften the cake – it’s quite dry, so a lot of juice is better than a little. Then spread about a third of the icing on the bottom half.

Moisten the top half with orange juice on both sides and then carefully lift it on top of the bottom half. Don’t worry, if it breaks a little – the icing will cover the damage. Spread the rest of the icing on top of the cake. Use a piping tube for a prettier result, as the cake is quite crumbly, so spreading the icing with a knife can be a bit messy.

The cake keeps in room temperature for a few days (if there’s anything left at that point).