Saturday, 16 February 2013

Kiosk Apprentice

India is my wonderful apprentice and as part of her course I'm getting her to develop recipes specifically for the Kiosk and write a blog post about them. This month her project was to develop a substantial, relatively healthy brownie with an edge let me tell you this bird has got edge (she made candied bacon on tuesday she is only 18 !!! bloody amazing). Any way I'll let you read her evaluation of the process, just to let you know Indi will be writing a monthly blog post about all her finding and new recipie that you can sample in the Kiosk.

Due to the fact that some of our customers are intolerant to wheat or gluten, we thought it would be a good idea to experiment with some recipes using different substitutes for flour and sugar. We settled on brownies, as these had always been a popular choice. For the first batch, we found a recipe for bean brownies. These turned out pretty well, although some customers commented that they had an unusual texture. Using the bean brownie recipe as a starting point, we developed our own recipe, substituting beans for sweet potato, agave nectar for maple syrup and coconut for ground almonds. After a few attempts, we finally got the proportions right. The end result was a deep, rich, deliciously moist brownie. Some customers commented that they were almost truffle like in texture. Quite literally, the icing on the cake was the addition of a sticky coco ganache drizzled on top, sprinkled with some chopped pistachios. These brownies are irresistible not only for those who are wheat intolerant; even we find it hard to keep our fingers off them. And with them being sugar free and wheat free, we don’t even have to feel guilty about it! Pop down to The Kiosk to sample these treats, along with all our other mouth watering offerings

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