nourishing traditions + sustainable habits

Dark Chocolate Raspberry Brownies {gluten & refined sugar free}

These dark chocolate raspberry brownies are everything a brownie should be–rich, chocolatey, fudgy and delicious but without all the junk. They are gluten-free, refined sugar-free and even paleo friendly (if you are into that).

Dark Chocolate Raspberry Brownies

In honour of Celiac Awareness month, I thought I’d focus on some gluten-free recipes. While I myself don’t suffer from the disease, both my siblings and mother do.

Oddly enough, I’ve been experimenting with brownies over the past few months trying to create the perfect textures and flavoured brownie that was also refined sugar-free. I’d avoided trying to make it gluten-free just because I feel there are a lack of recipes that are refined sugar free and not gluten free. But no matter how I adjusted my recipe I could not come up with that perfect fudgy texture using a standard flour. It just turned out way too dry and cakey.

I decided it was time to try a gluten-free version so I started experimenting with coconut flour and it totally worked! Who knew that going gluten-free would create such a delicious version with that perfect texture?

This brownie recipe is also super simple and can be mixed in 10 minutes. I’ve made it with or without the raspberries and they both taste great, so do whatever you fancy.

Like with most gluten-free baking, it’s best to let these brownies cool completely before trying to remove from the pan. The cooling process firms them up and makes them less crumbly. I also like to cut mine into bite size pieces. They tend to work better that way.

So I’ll not bore you with anymore talking, it’s the recipe you want. I get so frustrated with those recipe posts that go on and on about the food, I just want to get to the recipe without having to scroll forever to get there.

So here you go:

 

Dark Chocolate Raspberry Brownies

{gluten & refined sugar free}

 

Ingredients:

1/2 cup coconut oil

3/4 cup cocoa powder (gluten-free)

2 eggs

1/2 cup maple syrup

3 tablespoons coconut sugar

1/2 teaspoon salt

1/8 teaspoon baking powder (gluten-free)

1/2 cup coconut flour

3/4 cup raspberries (optional, fresh or frozen)

 

Directions:

  1. Preheat oven to 350F/175C
  2. Melt coconut oil in a saucepan over low heat, mix in the cocoa powder well. Remove from heat and let cool for a few minutes.
  3. In medium bowl, beat eggs with syrup and coconut sugar. Add the cocoa mixture to the bowl and mix well.
  4. Add in the salt, baking powder, and coconut flour. Mix well.
  5. Pour into small casserole dish or cake pan. If you only have a larger one like me, just spread it into the pan so it covers about three-quarters of the pan about 3/4″-1″ thick.
  6. Bake for about 20 minutes or until a toothpick comes out clean when stuck in centre. Let cool completely before cutting.

 

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