This might sound like a bit of a random mix of things and flavours but trust me, this combination works SO well! A biscuity gingerbread inspired base, topped with a berry studded brownie plus white chocolate chips scattered on top…Seriously good and such an ideal mid morning or mid afternoon sweet snack.


For the gingerbread base –

  • 50g margarine
  • 50g brown sugar
  • 1 tablespoon maple syrup
  • 100g gluten-free flour
  • 1 teaspoon ginger 
  • ½ teaspoon baking powder

For the brownie layer –

  • 100g gluten-free flour
  • 30g cocoa powder
  • 90g sweetener
  • 3 tablespoons natural yogurt (can be dairy-free)
  • 100ml oat milk
  • 1 tablespoon oil
  • 80g frozen berries
  • 40g white chocolate chips

Make them!

  1. First make the gingerbread: Melt the margarine, brown sugar and syrup gently, then stir in the flour, ginger and baking powder and mix to combine and form a dough.
  2. Press the mixture into the base of a greased and lined loaf tin to cover the bottom in a generous layer.
  3. Next mix together the flour, cocoa powder, sweetener, yogurt, milk and oil to combine and form a batter. Stir in the frozen berries.
  4. Spoon the mixture over the base then sprinkle over the chocolate chips. Bake at 180C for 35-40 minutes (cover with foil halfway through) until firmed up, then leave to cool.
  5. Once cooled, pop out of the loaf tin, slice up and enjoy!