| Gluten-free
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for 1 small (half) baking sheet
- 125 g softened butter
- 100 g sugar
- 2 large eggs
- 100 g ground almonds
- 25 g ground hazelnuts
- 1 tsp cocoa powder
- 50 g Ruut cassava flour
- 1/2 tsp psyllium husks
- 1/2 tsp cinnamon
- 1 pinch of salt
- 1/2 tsp baking powder
- 40 g grated chocolate
Glaze:
- 2 tbsp raspberry jam
- 125 g chocolate coating (dark or milk)
- 15 g butter
PREPARATION:
Tip :) Use only kitchen scales for our recipe and for weighing ingredients such as flour.
- Cream the butter, sugar, and eggs until fluffy.
- Add the remaining ingredients and mix well.
- Spread the dough onto half a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (upper and lower heat) for approx. 15 minutes.
- Carefully spread the raspberry jam onto the hot dough and then leave to cool completely.
- Melt the chocolate with the butter in a double boiler, pour over the jam and smooth. It doesn't matter if the jam and chocolate mix together a little.
- Allow the chocolate to set and cut the chocolate bread into small cubes or diamonds. (See tip)
- The chocolate bread will keep for a few weeks if stored in a tin in a cool place.
Tip:
If possible, place the chocolate bread in the refrigerator (or outside if it is cold enough) before cutting, as this will make it easier to cut cleanly.
