Hi, foodies in the Hive!

If your child is allergic to gluten and/or lactose, you'll probably want to give this recipe a try to make delicious brownies at home.

I find it very sad that a child can't enjoy a popular snack because of allergies or special conditions. And this is valid for adults as well, of course. So now we can all benefit from this healthier and great tasting snack.

I love brownies and in my family, this is one of the most requested desserts. I didn't have the opportunity to make them for my own son when he was little because I didn't know how to make them. I remember we'd go to a coffee shop near our house and order it with a big scoop of vanilla gelato. Of course those were brownies made with wheat flour, and over time, we have become more aware of how harmful gluten can be.

This gluten-free and lactose-free brownie recipe is ideal to offer our children a sweet and energetic snack--or breakfast--, of incredibly moist and fudgy texture, especially if they are on a special diet.

Gluten-free snacks are quite expensive in my city. If I had to pay for a 5-pack of gluten-free brownies at a store, 90 grams each, I would have to pay $15 or more. Each of these homemade brownies won't cost you 80 cents a piece; and these have quality ingredients and a good dose of nuts and cocoa. Then I can save 11$; not bad at all.

Personally, I prefer small baking pans when it comes to gluten-free batters, as you can easily unmold the brownies. Still, I tell you that this brownie batter is very friendly and will never stick. Therefore, you could use a single larger baking tray (e.g. 8"x 8" x 2").

You'll see how no one will be able to tell that there is no flour in them.

200 grams of half ripe plantain, peeled and cut in pieces
1/4 cup of oat flakes (optional)
1/3 cup of cocoa powder (unsweetened)
1/2 cup sugar
1/2 cup of egg (2 eggs M)
4 tablespoons of clarified margarine (buy gluten-free margarine)
2 tablespoons of corn oil
1 tablespoon vanilla essence
1/2 teaspoon of baking soda
1/4 teaspoon salt
chocolate chips (you can choose a gluten-free one), walnuts, and hazelnuts to decorate (to taste)

enough margarine to grease the pan (you can also use oil).

You'll need a blender.

The first thing I do is melt the margarine. This time I did it in a bain marie.

In a separate bowl, allow the sugar and fats, i.e. oil and margarine, to integrate for a couple of minutes. Then add the eggs and vanilla essence. Mix well and pour the mixture into the blender.

Peel and cut the plantain into pieces small enough for your blender.

Add the plantain pieces, cocoa, oat flakes, baking soda and salt in the blender.

Let your blender do the work. You will know the mixture is ready because you will no longer be able to see the oat flakes.

This mixture does not need to stand. Just pour it into the greased molds immediately.

Have the greased molds and the chocolate chips and walnuts ready and handy.

Pour the batter into the greased baking trays. You'll see that it's a pretty friendly mix.

Decorate.

It is important to know that these brownies must be baked very well, as the mixture contains raw plantain. Let the brownies bake for 40 minutes at 250°F, with heat up and down. Then let them cool for a couple of minutes before unmolding.