GLUTEN-FREE POPPY SEED CHOCOLATE BROWNIES
Listen to the Big Blend Radio interview with Ruth Milstein, author of the Gourmand award-winning recipe book ‘Cooking with Love: Ventures into the New Israeli Cuisine,’ explains how to make her gluten-free poppy seed chocolate brownies, and her husband Howard Milstein, shares wine pairing advice. www.RuthMilstein.com.
Ruth’s Brownie Recipe
This delectable brownie recipe oozes with chocolate fudge from its moist insides. A brownie you will not forget easily! Makes 10 servings
In a 7 x 11 x 2-inches Pyrex pan:
4 ounces dark chocolate
⅔ cup of olive oil
3 large eggs
½ cup honey
1 cup 3.9 ounces natural apple sauce
2 ounces ground poppy seed
4 tablespoons cocoa powder
½ teaspoon baking soda
In a bowl that fits the microwave put the chocolate and the oil and melt for a few seconds. Set aside and let the mixture cool.
In a second large bowl using a fork whip the eggs for a minute; add the honey and apple sauce; mix gently. Add in the chocolate-oil mixture and mix.
In a small bowl place the poppy seed, cocoa powder and the baking soda. Mix and fold it into the large bowl mixture.
Pour the mixture into the Pyrex pan. Bake in a 350° pre-heated oven for 25 minutes until a wooden skewer inserted in the center comes out clean.
Take out of the oven and cover with aluminum foil and let sit for half an hour before slicing the cake.
