Raspberry Brownies
Making raspberry chocolate brownies:
1/2 cup coconut oil
1/2 cup of cocoa powder (or raw cacao powder)
1/2 cup of coconut flour
1/2 cup of xylitol (or maple syrup) for sweetness
1 cup of raspberries
4 eggs
1/2 tsp vanilla
1/2 tsp pink salt
1/2 tsp cinnamon
Melt raspberries if frozen and blend for a few seconds until a smooth puree. Gently melt together coconut oil with cocoa powder and xylitol crystals (or your choice of natural sweetener). Remove from heat, stir in the raspberry puree and set to one side. In a bowl, gently whisk together eggs, salt, vanilla, cinnamon. Stir the cocoa raspberry mixture into the eggs. 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.
*This recipe can also be baked in mini-muffin tins for 20 minutes.
Don't give xylitol to pets. Read more about xylitol here
1/2 cup coconut oil
1/2 cup of cocoa powder (or raw cacao powder)
1/2 cup of coconut flour
1/2 cup of xylitol (or maple syrup) for sweetness
1 cup of raspberries
4 eggs
1/2 tsp vanilla
1/2 tsp pink salt
1/2 tsp cinnamon
Melt raspberries if frozen and blend for a few seconds until a smooth puree. Gently melt together coconut oil with cocoa powder and xylitol crystals (or your choice of natural sweetener). Remove from heat, stir in the raspberry puree and set to one side. In a bowl, gently whisk together eggs, salt, vanilla, cinnamon. Stir the cocoa raspberry mixture into the eggs. 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.
*This recipe can also be baked in mini-muffin tins for 20 minutes.
Don't give xylitol to pets. Read more about xylitol here
