This is super easy and one of my all time favourite yummy treats! My basic raspberry brownie recipe is lower GI and lower in cocoa than most standard recipes, because it is designed for people who are sensitive to sugar, gluten and dark chocolate (i.e. me!). I have played around with this recipe many times in my kitchen, so some easy swap-ins and ideas can be found at the bottom of the recipe. Find my other recipes here...
1/2 cup coconut oil
1/2 cup of coconut flour
1/3 cup of your choice of sweetness* (dependent on taste and health needs)
1/4 cup of dark cocoa powder**
1/4 cup of desiccated coconut**
1 cup of raspberries
1 tsp vanilla
1 tsp cinnamon ('ceylon' preferably)
1/2 tsp pink salt
1/4 tsp cardamom powder (optional)
Melt raspberries if frozen. 'Gently' melt together coconut oil with cocoa powder and your choice of sweetness*. Stir in the melted raspberries and desiccated coconut, remove from heat and leave to cool. In a bowl, gently whisk together eggs, salt, vanilla, cinnamon and cardamom. Stir the cocoa raspberry mixture into the eggs mixture. Then gently whisk in the flour a spoonful at a time, forming a smooth batter. Line a square dish with grease proof paper and pour in the mixture. ***Bake at 170°C for 20-25 minutes or until the centre is firm enough. Allow to cool for 15 minutes before slicing.
Find my other recipes here...
Dangers of Xylitol for animals
Don't give Xylitol to pets. Read more about xylitol here and about xylitol dangers for dogs here