Rich and fudgy one bowl gluten-free brownies loaded with fresh raspberries. Crispy outer edges and a soft, chewy and kinda gooey middle. These brownies will make everyone happy.
And I can pretty much bet that anytime you thought about giving a healthy eating a try, you thought that you would have to do the same. Well, today we’re busing the myth that you can’t indulge while eating healthy, eating to lose weight or any other kind of positive lifestyle change that you’re trying to make.
So, let me tell ya how we’re gonna get this done. We’re switching up our whole recipe and we’re healthifying it. <- Not a real word! These chewy gluten-free brownies are made a celiac’s dream with ground almonds.
Why use almond flour in gluten-free brownies?
Not only does this replace the flour, but ground almonds are used to give any baked goods richness. It also has the added bonus of adding protein. I draw the line at adding protein through black beans or any other kind of weird and wonderful way to healthify brownies.
Although, I’m not totally against shredded beets in a chocolate cake.
What makes these gluten-free brownies so healthy anyway?
- The use of coconut sugar
- Using natural nut butter instead of dairy butter
- Substituting almond flour for white flour
And hallelujah… we managed to make one bowl gluten-free raspberry brownies with nothing more than the chocolate-y addition of cocoa powder. Yep.
We skipped out on sugar-laden chocolate and made these brownies sing with cocoa powder, almonds, peanut butter and some coconut oil.
Granted, they aren’t as sweet as the brownies you may be used to. But these brownies will never give you that dreaded sugar crash, or make you crave more sugary sweets for the rest of the day.
And let’s get real. We’re all just pretty excited that we can eat healthily and eat brownies. At the same time! And with these gluten-free brownies, they’re the same thing!
One bowl Gluten Free Brownies
- 65 g coco powder
- 100 g melted coconut oil
- 4 eggs
- 125 g natural peanut butter
- 120 g coconut sugar
- 100 g almond meal
- 160 g chopped walnuts
- 1/2 tsp ground cinnamon
- 1 vanilla pod or 1 tsp vanilla seeds
- pinch of sea salt
- 125 g fresh raspberrie
- Pre heat the oven to 180c and line a 20cm square tin with baking paper
- Place all the ingredients except the raspberries in a bowl and mix to form a batter.
- Spread the batter evenly into the tin. Dot the raspberries evenly over the surface of the brownies.
- Bake for about 25-30 minutes.
- When the brownies are done, the top should look firm and crunchy and gives a little resistance when lightly touched.
- Remove from the oven and leave to cool in the tin.
- Cut into 12 pieces.
- Store for unto 7 days or freeze individually and defrost as needed.