Never enough cake!

Lots of great comments about the recipes and blog, but one comment that stuck out was that there was not enough cake!!  Anybody who knows me well will know that cake features quite highly in my life.  Eating healthily is one thing, cake is quite another and certainly cannot be missed out!  And luckily my rule of 80% healthy and 20% naughty allows for this.
So here follows a healthy naughty cake recipe - it's rich in antioxidants (dark chocolate, cranberries and raspberries), is gluten and dairy free (gluten free flour and coconut oil instead of butter), and is to die for!

Raspberry and Cranberry Chocolate Brownies

Makes 12-16

225 g dark chocolate (min 70% cocoa)

250 g caster sugar

4 eggs

225 g coconut oil, melted

75 g cocoa powder

75 g gluten-free plain flour

150 g fresh raspberries

50 g dried cranberries

·      Preheat the oven to 180°C (375°F) Gas mark 5.  Lightly grease a 20 cm square tin.

·      Melt the chocolate in a small bowl over a pan of simmering water.

·      Meanwhile, whisk together the sugar and eggs in a large bowl, until the sugar has dissolved.

·      Whisk in the melted coconut oil then sift in the cocoa powder and flour and fold them into the mixture.

·      Finally, fold in the melted chocolate, raspberries and cranberries then pour into the prepared tin.

·      Bake for 40-45 minutes, until a knife inserted into the middle of the mixture comes out with only a little of the mixture attached.

·      Leave to cool in the tin before cutting into squares to serve.

You can find more of my antioxidant-rich recipes in Total Sports Nutrition next month.