Gluten Free Kale and Goji Berry Brownies

Kale and Goji Berry Gluten free Brownie

Did someone mention Chocolate brownies? I think all chocolate lovers out there appreciate a great, moist, delicious brownie.

This recipe will make all brownie lovers smile because this recipe is not only divinely bowl licking tasty, but these chocolate brownies have additional health benefits! After sampling these brownies at a local health food store I decided that I was going to endevour to recreate the goodness that made our taste buds dance.

Goji berries have been praised for their nutritional qualities for more than 2,000 years, across the rural areas of China, Tibet and Mongolia. They are rich in antioxidants, vitamins B1, B2, B6 and E, all of which are essential for breaking down amino acids and fats, and converting carbs into energy.  They also contain as many as 22 minerals (including zinc, iron, copper, calcium and selenium) and 11 amino acids. Goji berries also contain 3% more protein than whole meat, and more iron than spinach.

The kale and goji berries enhance this brownie recipe and add a whole lot of wholesome goodness to what would normally be a treat. So when you eat these delicious pieces of yummyness, you don’t have to feel so guilty because it does contain some goodness!

Kale and Goji Berry Brownies

Makes 20 squares


  • 1 bunch of Kale
  • 1 1/2 cups almond meal
  • 2 tbsp raw cacao powder
  • 200g dark chocolate (cooking)
  • 3 large eggs
  • 200g unsalted butter
  • 1 cup brown sugar
  • 1/4 cup goji berries
  • 2 tsp vanilla extract


  1. Preheat the oven to 180ºC and line a 5cm deep, 20cm base square cake pan with non stick baking paper
  2. Wash the kale and pat dry. Gently tear the leafy portions away from the stem. Place kale in a steamer for 5 minutes or until wilted. Place the wilted kale into a food processor and puree the kale. Drain any excess liquid and set aside. There should be about 1 cup of kale at this point
  3. Melt the chocolate, butter and sugar gently over low heat, stirring until evenly melted and smooth. Remove from heat and transfer to a heatproof bowl allowing it to cool slightly
  4. Add eggs, kale, and vanilla extract to chocolate mixture. Mix well
  5. Add the almond meal, goji berries and cacao powder and stir to combine but do not over mix
  6. Carefully pour the brownie mixture into the prepared pan and bake for approximately 40 minutes, or until set
  7. Once slightly cooled, carefully lift brownies out of the pan and place onto a cooling rack
  8. Place into an airtight container overnight or for a few hours before cutting into squares
  9. No topping needed, enjoy the moist delicious brownies 🙂

Additional information:

Health Benefits of Eating Kale

Health Benefits of Goji Berries


Delish Flourless Chocolate Cake


A HuGe welcome to my blog 🙂 I truly hope that everyone visiting this blog enjoys the recipes and walks away feeling inspired to try something new.

My first post is an easy choice because this recipe has been hugely popular on many occasions and I’ve had numerous people ask for this particular recipe. Mainly because of the cake’s moistness, delicious taste and almond meal that completely replaces the traditional white flour.

No matter what time of year it is, a good moist chocolate cake makes a gathering, BBQ or party even better. Seeing as we are quickly approaching the end of the year and many celebrations, we all need a great cake recipe.

You can’t go wrong with chocolate and this is dark chocolate at that. I may be biased when it comes to dark chocolate but there are far too many positives than negatives. It is nutritionally richer, higher in antioxidants and has many more benefits than its milk and white chocolate cousins.  I am quite fussy when it comes to using good quality chocolate for my baking so I’ve recommended Nestle Plaistowe, as it’s easy to cook with and consistently tastes fantastic. If you can’t find that particular brand, you can use any good quality dark chocolate.

The cake photo below, excelled my expectations. Since the cake was too good to resist, my beloved brother was fortunate enough to have the slice.

This recipe is easy to make and the most delicious chocolate cake I’ve ever had.

Hope you enjoy it as much as I did, happy baking 🙂

Delish Flourless Chocolate Cake

Chocolate cake

  • 200g dark chocolate, chopped (Nestle Plaistowe)
  • 150g butter, chopped
  • 6 free range eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cups almond meal
  • ice cream, to serve (optional)

Chocolate icing

  • 300g dark chocolate, chopped
  • 2/3 cup pure cream


  1. Preheat fan forced oven to 170oC. Grease a 20 cm (base) round cake pan. Line base and sides with baking paper.
  2. Melt the butter and chocolate in a small saucepan under low heat. Set aside and allow to cool slightly.
  3. Place the egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Stir in the chocolate mixture. Then add the almond meal and stir until well combined.
  4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Stir in 1/3rd  of the eggwhites with a metal spoon into the chocolate mixture. Then carefully fold in the remaining eggwhite into the chocolate mixture.
  5. Pour mixture into preprepared pan and place in oven for approximately an hour. Test the cake with a skewer and ensure that the skewer comes out with moist crumbs. When ready stand in pan for 10 minutes to cool then turn out onto a cooling rack.
  6. As cake cools, prepare the icing. Combine chocolate and cream in a saucepan under low heat, stirring constantly until smooth. Spread over cake, allow at least 10 minutes to set in the refrigerator.
  7. Enjoy the deliciously delectible cake with vanilla ice-cream.