First things first. I’m obsessed with My Kitchen Rules. And while I’m an avid watcher of most formats of cooking shows and all-time loyalist to Masterchef… I never thought My Kitchen Rules would be my thing. I was so sure of this, I completely skipped the past four seasons without so much as a look-in. Who knows what possessed me to tune in this year but I have and I’m hooked. So much so that I’m wondering whether I should go download and watch the seasons I’ve missed!
I’ve asked myself what it is about the show I love so much and I think it’s a combination of two things : the reality of the relationships between the different contestants (god it makes me laugh!!) and the clear, passionate, honest desire of the contestants to pursue their food dreams. More so than any other cooking program I watch, I really connect with the characters of MKR… possibly because I can see myself in their shoes one day!
Like all shows of this kind, the recipes are inspiring ones of my own. But funnily enough and unlike most other shows, it’s the failed dishes that are inspiring me most! Like the one I’m doing over today: the too-sweet s’more pie cooked by Uel & Shannelle in the Instant Restaurant round. My re-invention (is it presumptuous of me to call it an improvement?) is a low-ish sugar, gluten free S’More Brownie.
I umm’d and ahh’d about whether to make my own marshmallow topping and decided to use the store bought kind as I know most of us don’t have the time to make everything from scratch. I may come back and re-invent my own recipe at a later stage with my own home made version. For now, I’ll focus on the brownie.
As I’m mostly gluten free I decided to make this with buckwheat. Also, as the marshmallows are virtually all sugar, I figured it wouldn’t hurt to use some sugar substitutes in the recipe either. I am not a big dessert fan, don’t really like baking and have never really enjoyed cake or brownies but I made these yesterday and they are just so easy to make, really light and moist and just so moorish you have to try them!
RECIPE: Low-ish Sugar, Gluten Free S’More Brownies
150grams salted butter
125 grams dark chocolate (unsweetened if possible)
150 grams sugar substitute (I used Xylitol, but you can use caster sugar if you like!)
120 grams organic coconut palm sugar (you can use brown sugar)
1 tsp vanilla extract or essence
40 grams cocoa powder
80 grams buckwheat
1/2 tsp baking powder
Pinch of good sea salt
1 bag of marshmallows
Sprinkle of desiccated coconut
Grease a baking tray (approximately 25cm square) with a bit of coconut oil or butter and line with baking paper. Heat oven to 180 degrees Celsius. Melt butter and chocolate in a metal or glass bowl over simmering water. Once melted, stir in both sugars. Mix in each of the four eggs (one at a time) and once thoroughly combined, add the vanilla extract. Now stir in all the dry ingredients (cocoa powder, buckwheat, baking powder and salt). Pour into lined baking tray and put into oven for 20-25 minutes. Remove from oven when cooked and leave to cool in the tray. Once cooled, remove and slice. Put marshmallows on top and heat with a flame from a kitchen-suitable blow torch (or even a gas lighter) so the marshmallows blacken like they’ve been toasted. Sprinkle with coconut and they’re ready to serve!