Guilt-less Desserts & Treats for your Family
Consider this a group text message.
Not one of the annoying ones that are the modern day equivalent of a chain letter but one of those that people send in a group SMS because they’re too
lazy busy to send individual messages.
This is my group SMS to readers of Mummy Made.It
I was alerted today to an issue with the website. It appears that most of the comments, questions and overall glowing praise that people were leaving on my recipes were going into a spam folder that I didn’t even know existed. There were questions from 2017, entries from 2015 and, more recently, messages from Nigerian Prince who needs me to help him access his estate in Australia (ok…maybe that last one was actual spam!).
So here I was. Wallowing in my own self-pity, questioning if anyone actually read and cooked from my website and contemplating it’s future when all I needed to do was look in the trash!
I am truly sorry if I have ignored your comments or not answered your baking question. I do hope that you’ve stuck around despite Mummy Made.It being run by a tech Neanderthal.
To make it up to you I have a very tasty recipe to share with you and it’s just in time for ANZAC Day.
This ANZAC Brownie Slice is a gooey, delicious treat that really deserves to be more than just an annual event. It’s made from an ANZAC Biscuit Base with a gooey brownie baked right on top with a ANZAC crumble…and melted chocolate. There’s always room for more chocolate!!
The ANZAC Biscuit Base is partially baked first (otherwise you’ll have a soggy bottom!!) and the remainder of the ANZAC mixture is placed in the fridge. This helps it keep it’s form and prevent it from burning later on. The Brownie is made in a blender using my favourite #hiddenveggie ingredient; Sweet Potato. Blending the brownie hides any evidence that this ANZAC Brownie Slice might actually be better for you. The ANZAC crumble on top of the brownie is formed by clumping and randomly throwing it in the tin. Ideally, a nice even coverage is best!
This ANZAC Brownie Slice can be eaten warm (with cream or ice cream) or cold (to help the brownie set: place the cooked slice in the fridge for 1 hour before serving cold).
ANZAC Brownie Slice
ANZAC Brownie Slice
GF ANAZAC Biscuits
- 1 1/2 Cups desicatted Coconut
- 1 1/2 Cups Almond Meal
- 1 1/2 Cups Arrowroot
- 3 Tablespoons Maple Syrup/Rice Malt Syrup Honey can be used
- 2 1/4 Tablespoons Water
- 4 1/2 Tablespoons Coconut Oil
- 3 Tablespoons Golden Syrup or replace with molasses or more of the first sweetener used
- 1 1/2 teaspoon Bicarb
- 150 grams baked Sweet Potato puree To bake; place a whole, unpeeled sweet potato in a moderate oven for 60 minutes, or until cooked through and mushy inside
- 2 teaspoons Coconut Flour
- 1/3 Cup Oil Olive Oil or melted Coconut Oil
- 1/2 Cup Cocoa unsweetened
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- Dash of salt
GF ANZAC Biscuits
- Preheat the oven to 160C/320F. Grease and line a 20cm square cake tin or a similar sized slice tin.
- Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
- Place the remaining ingredients in a small saucepan and gently warm.
- Pour the warmed mixture into the dry and stir until combined.
- Take 2/3’s of the mixture and press into the prepared pan. Place the remaining mixture in to the fridge.
- Place the tin in the oven for 10 minutes.
- Remove from the oven and allow to cool for 15 minutes.
- Place all of the ingredients in blender/food processor and mix until a puree forms.
- Pour the mixture onto the partially baked ANZAC biscuit base and smooth the top.
- Take the reminaing ANZAC biscuit dough from the fridge and sprinkle/spread it evenly over the top of the brownie.
- Bake in the oven for 25 minutes.
- Drizzle with 50grams of melted chocolate if desired.
- This ANZAC Brownie Slice can be eaten warm with cream or ice cream or cooled.
- When cooling; place the slice in the fridge for at least 2 hours. This helps to firm up the brownie and makes it easier to cut.