Page 22 - Oxted Local August 2025

22 August 2025
•
Oxted Local 
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AUGUST
RECIPE
WALNUT
BROWNIES
Makes 8
•
250g plain flour (regular
or gluten free)
•
150g soft brown sugar
(or coconut sugar)
•
60g cocoa powder
•
40g walnuts
•
200ml almond milk (or
any milk of choice)
•
130g butter alternative
(Like flora block)
•
1 egg or to make it
vegan: replace the egg
with 1 tablespoon chia
seeds in 2 ½ tablespoons
of water (leave to set)
CHOCOLATE
BISCUIT
ALMOND
BARS
Makes 8
•
40g ground almonds
•
260g digestives
•
1 teaspoon ginger
powder
•
100g unsalted butter or
vegan alternative
•
200g dark chocolate
•
100g unsalted butter or
vegan butter
•
Flaked almonds to
decorate
Everyone loves brownies, and
these are perfect for a rainy
summers day when the kids are
off school & you want to do some
baking. The sugar content is
almost half that of most brownies.
Walnut Brownies
1. Preheat oven to 180c
2. Melt the butter alternative
over a medium heat in a
saucepan.
3. Place all the ingredients in
the blender and blitz
4. Place in a square or
rectangular baking pan.
Mine is 25cm by 12 cm so
something of a similar size. I
line it with baking paper – to
make it easier to remove the
brownies easily.
5. Pour the batter into the
baking tin.
6. Bake for 25- 30 mins
(depending on how fudgy
you want them). Remove
from oven and leave to
cool……..or eat warm!
7. I like to store these in the
fridge because it seems to
make them more fudgy. If
they seem very soft & fragile,
then will harden up as they
cool so don’t panic!
Chocolate Biscuit Almond Bars
A no bake recipe perfect to take
on picnics.
1. Blitz the biscuits into fine
breadcrumbs (either in
blender or by placing biscuits
in a plastic bag & bashing
with a rolling pin – more
satisfying!)
2. Mix the biscuits & almonds
together with the ground
ginger powder
3. Melt 50g of butter or vegan
alternative in a saucepan or in
the microwave. Then stir into
the biscuit mix.
4. Press into a lined baking tin.
5. Leave in fridge to chill
6. Melt the dark chocolate with
100g of butter (I place the
chopped up chocolate & the
butter into a heatproof bowl,
then place the bowl on top
of a saucepan of simmering
water over a medium heat.
If you have a microwave
you might have a different
method.
7. One melted, stir well, then
pour over the biscuit base.
Cover with flaked almonds,
return to the fridge for a few
hours to set.
By Ella Easton @stillglutenfree