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Year 9 students have recently been exploring the topic of allergies and intolerances and how this influences one’s food choices. To consolidate this learning, students experimented with ingredient substitutions by making chocolate brownies with black beans instead of flour and potentially catering for those with a wheat allergy. The result was a rich, delicious chocolate dessert which tasted very similar to the usual brownies most are familiar with. This lesson encouraged awareness around allergens as well as creative food solutions to specific dietary needs.

- Ms Norma Francis