Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
1/2 cup of gluten free flour
3 eggs from a happy chicken
1/2 cup of cocoa powder
1/2 cup of coconut sugar
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
3 big tablespoons of coconut oil
70 g of dark chocolate
raisins – as much as you wish:)
Whisk the eggs and add oil. Add all the dry ingredients and mix everything.Then add the crushed pieces of chocolate. Place the greased baking paper in to the baking tray, then pour the batter and bake for about 25 minutes at 180 degrees .After removing from the oven , sprinkle the coconut on top.
Added by: monikabiesek
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.