This might sound like a bit of a random mix of things and flavours but trust me, this combination works SO well! A biscuity gingerbread inspired base, topped with a berry studded brownie plus white chocolate chips scattered on top…Seriously good and such an ideal mid morning or mid afternoon sweet snack.
Ingredients:
For the gingerbread base –
- 50g margarine
- 50g brown sugar
- 1 tablespoon maple syrup
- 100g gluten-free flour
- 1 teaspoon ginger
- ½ teaspoon baking powder
For the brownie layer –
- 100g gluten-free flour
- 30g cocoa powder
- 90g sweetener
- 3 tablespoons natural yogurt (can be dairy-free)
- 100ml oat milk
- 1 tablespoon oil
- 80g frozen berries
- 40g white chocolate chips
Make them!
- First make the gingerbread: Melt the margarine, brown sugar and syrup gently, then stir in the flour, ginger and baking powder and mix to combine and form a dough.
- Press the mixture into the base of a greased and lined loaf tin to cover the bottom in a generous layer.
- Next mix together the flour, cocoa powder, sweetener, yogurt, milk and oil to combine and form a batter. Stir in the frozen berries.
- Spoon the mixture over the base then sprinkle over the chocolate chips. Bake at 180C for 35-40 minutes (cover with foil halfway through) until firmed up, then leave to cool.
- Once cooled, pop out of the loaf tin, slice up and enjoy!
