Chocolate Brownies (gluten-free)

2½ oz (75g) margarine
1½ oz (45g/5 tbsp) cocoa powder
2½ floz (75ml) soya milk
7 oz (200g) caster sugar

6 oz (170g) rice flour
2½ tsp baking powder
½ tsp xanthan gum
¾ oz (20g/2½ tbsp) cocoa powder
4 oz (115g) caster sugar
7½ floz (210 ml) soya milk
2½ floz (75ml) vegetable oil
1 dssp vanilla essence
1 rounded dssp ground flax seed

1. Pre-heat oven to 180C, Gas Mark 4.

2. Combine first four ingredients in a saucepan and gently bring to the boil. Simmer for 1 minute, stirring well. Put saucepan into a bowl of cold water and beat sauce until it cools and thickens. Set aside.

3. Sieve flours, baking powder, xanthan gum, cocoa and sugar into a bowl. Mix soya milk, vegetable oil, vanilla essence and flax seed together. Stir flours, soya milk mixture and sauce together - do not overmix.

4. Place in a greased and lined tin roughly 10" x 8" and bake for 30 minutes.