Raspberry Brownies
This is super easy and one of my all time favourites! My basic raspberry brownie recipe is lower GI and lower in cocoa than most recipes, because it is designed for people who are sensitive to sugar and dark chocolate (i.e. me!). I have played around with this recipe many times in my kitchen, so some easy swap-ins can be found at the bottom of the recipe.
1/2 cup coconut oil
1/2 cup of coconut flour
1/2 cup of sweetness* - I put 1/3 cup of xylitol into a 1/2 cup and then top up with maple syrup for a 2:1 mix
1/4 cup of dark cocoa powder**
1/4 cup of desiccated coconut**
1 cup of raspberries
4 eggs
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 25 minutes or until the centre is firm enough. Allow to cool for 15 minutes before slicing.
Don't give xylitol to pets. Read more about xylitol here
1/2 cup coconut oil
1/2 cup of coconut flour
1/2 cup of sweetness* - I put 1/3 cup of xylitol into a 1/2 cup and then top up with maple syrup for a 2:1 mix
1/4 cup of dark cocoa powder**
1/4 cup of desiccated coconut**
1 cup of raspberries
4 eggs
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 25 minutes or until the centre is firm enough. Allow to cool for 15 minutes before slicing.
- *You may substitute honey in for maple syrup if you can tolerate the sugar hit.
- *To eliminate the sugar hit altogether, I recommend using 1/2 cup of Xylitol or read this article on natural sugar substitutes.
- **For a richer chocolate hit you can swap the 1/4 cup desiccated coconut for another 1/4 cup of cocoa (i.e. 1/2 cup cocoa in total)
- ***This recipe can also be baked in mini-muffin tins for 20 minutes.
- If you want a firmer slice you can place in the fridge for 30 mins after they have cooled.
- Store in the fridge for up to 5 days.
- Freezing these will make them last longer and then add to lunch boxes as needed or defrost when you fancy a treat. (personally I sometimes eat them straight from the freezer as they remain reasonably soft)
Don't give xylitol to pets. Read more about xylitol here
