Raspberry Brownies (Nut + Gluten Free)
‘Free From’ Raspberry Brownies
This gluten, dairy and nut free brownie is such an indulgent treat!
Fudgy and bursting with chocolaty flavor this lunch box friendly treat is perfect for children’s parties and adults alike.
Free from refined sugar and a cinch to make it will be your new go to recipe for that chocolate hit without the guilt to spoil the ones you love!
PREP-TIME: 10 Minutes
BAKE TIME: 25 minutes
3 free-range Eggs*
2 tablespoons Maple Syrup
1/4 cup milk of choice, I use almond
1 teaspoon Vanilla extract
½ cup Coconut Flour*
½ cup Cacao Powder
½ teaspoon Baking Soda
Pinch of Sea salt
¼ cup Coconut oil, melted
½ cup Raspberries Fresh or Frozen*
Pre-heat oven to 165°C fan force. Grease and line a 8x8 baking dish with parchment paper and set aside.
In your Vitamix or high speed blender or food processor, add all ingredients in order listed reserving the raspberries. Blend until a sooth batter forms.
Add your raspberries to the batter and fold through with a spatula or pulse 1-2 times taking care not to blend.
Pour the mixture into a greased and lined 8x8 cake tin and spread evenly.
Optional: Top with additional fresh raspberries.
Bake in preheated oven for 25 minutes or until just firm to the touch.
COCONUT FLOUR: No coconut flour? Add 1 heaped cup (75g) of shredded coconut to a dry jug/bowl of your blender/food processor and process until a fine powder/flour forms. (In a Vitamix I begin at variable speed 1 and turn the dial slowly up to 10 and voila! It's done!)
Use this flour your brownies. You can leave it in your blender/processor and begin the recipe from the top starting with the eggs and add the remaining ingredients, blend and bake.
RASPBERRIES: Using frozen raspberries will make your batter thicken as the coconut oil will firm up. You'll need a spatula to help the batter out of the blender. This will not affect the final product at all so don't worry!
EGG FREE/VEGAN: You can replace the free range eggs with 3 prepared flax eggs. Bake for 25-30 minutes until the edges are firm. Brownies will be soft after baking but will firm up as they cool.