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Chocolate heaven!

If ever you needed to pay homage to one of the saints, then Valentine must be top of your list….
The recipes on pages 12-19 © Stockfood, The Food Media Agency

Salted chocolate brownie


Serves 12 | Prep20 mins | Cook40-45 mins | Calories582(per serving)


120ml (4floz) vegetable oil, plus extra for greasing

50g (1¾oz) dark chocolate, at least 60% cocoa solids, chopped

120g (4oz) chocolate spread

80g (2¾oz) gluten-free cocoa powder

350g (12oz) golden caster sugar, or caster sugar

½ tsp flaked sea salt, plus extra to serve

200g (7oz) gluten-free plain flour mix

½ tsp gluten-free baking powder

½ tsp xanthan gum

3 tbsp milk

3 large free-range eggs


180g (6oz) butter, softened

325g (11oz) icing sugar

35g (1½oz) gluten-free cocoa powder

2 tbsp milk

¼ tsp flaked sea salt

1 tsp vanilla extract

1 For the brownie: Preheat the oven to 180°C/Gas Mark 4.

2 Grease and line the base of a 35x24cm (14x9½in) baking tin with greaseproof paper. Grease the paper with a little vegetable oil.

3 Place the chocolate in a heatproof bowl and microwave on high in 10-second bursts until melted and smooth, stirring in between bursts.

4 Combine the remaining ingredients in a large mixing bowl. Beat well until smooth and even, then stir in the melted chocolate.

5 Pour the batter into the prepared tin, gently tapping the tin on a flat surface to help settle it.

6 Bake for about 40-45 minutes until the brownie is set and dry to the touch on top; it should just be coming away from the edges of the tin.

7 Remove from the oven to a wire rack and let cool completely. Once cool, turn out.

8 For the icing: Beat the butter in a mixing bowl with an electric mixer until smooth and creamy, about 2 minutes.

9 Stir in the icing sugar, cocoa powder, milk, flaked sea salt and vanilla extract, gradually stirring to combine before beating until thick and spreadable, about 1-2 minutes.

10 Spread the icing on top of the brownie and sprinkle with flaked sea salt. Cut into squares and serve straight away.

The spread KEEPS the brownie dense and moist; look for a plain chocolate spread, rather than one with nuts

Chocolate and raspberry tartlets


Makes 4 Serves 8 | Prep35 minsplus chilling and resting | Cook25-35 mins | Calories871(per serving)

1 For the raspberry jelly: Line an 18cm (7in) square tin with a double-layer of clingfilm. Purée the raspberries in a food processor. Pass the purée through a fine sieve into a saucepan.

2 Add the sugar and 1 tbsp water, cooking the mixture over a medium heat, stirring frequently, until the sugar dissolves, about 4-5 minutes. Meanwhile, combine the gelatine with 4 tbsp water in a small bowl.

3 Remove the saucepan from the heat and whisk in the bloomed gelatine water until dissolved. Let the mixture cool for 5 minutes before pouring into the lined tin. Chill until set, about 3-4 hours.

4 For the sponge layers: Preheat the oven to 180°C/ Gas Mark 4. Grease and line a 32x23cm (13x9in) baking tin with greaseproof paper.

5 Whisk together the flour mix, sugar, cocoa, bicarb, baking powder and salt in a large mixing bowl.

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About Gluten-Free Heaven

Whether you are a fan of Valentine's Day or not, you can't deny it brings one of the finest ingredients to the table – chocolate, so we are championing that this month with a loaded section of fantastic moreish recipes, while we also highlight Shrove Tuesday (Pancake Day), where we show you how to make the most of eggs, flour and delicious ingredients to give your frying pan a worthy workout. January has gone now, so we can spoil ourselves a little again! If you are new to a gluten-free diet or still have burning questions, there's a great Q&A that covers some of the basics to keep you on track, while we also look at how to deal with osteoporosis, a condition that many with coeliac disease suffer with. There are of course all your regular recipe sections, latest products, news, tips and ideas to keep your gluten-free journey fresh and exciting... Enjoy!