
Chocolate Raspberry Brownies
Cakes, Desserts
First up a little sidenote: I thought it would be fun to make these in a skillet too, and then got totally carried away looking at skillets… it happens to me often 😉…
Brownies are really a cake with extra sugar and not too much flour, to give a gooey centre and a crispy crust. You can use so many different ingredients to make them and oat flour is a great cheaper gluten free alternative to nut flours or special blends.
This is a brownie recipe to solve a few problems!
1: You don’t always want 12-16 brownies – this makes 2 large sized brownies or 4 regular and be multiplied up to make a batch for a crowd! So you don’t pay for ingredients for extra brownies you don’t need and there’s no waste.
2: I like recipes that are flexible a bit for what I have on hand. No shopping just cos I don’t think I can sub an ingredient. You can use oat flour, wheat flour, a gluten free replacement blend, you can grind oats yourself to a flour (just sieve them after!) or use many other drier grain flours. You could also use almond meal or a nut flour and you’ll get a great brownie – just take the fat down by a tablespoon. When it comes to the fat, you can use butter (sated or unsalted) or coconut oil, or avocado oil or a vegan replacement. Basically whatever your go to fat is you can probably use! You can also switch the honey for maple syrup or a crystalline sugar. I would always choose a less refined sugar with the extra goodness in it but it will work with any you choose. You can also sub 1-2 teaspoons of the honey for blackstrap molasses for the addition nutritional elements you get from that.
If you want the exact recipe I use for paleo (gluten, grain and dairy free brownies) you can find that recipe with 20 other of our favourite and most loved dessert and treat recipes in THE WHOLE TREAT ebook available HERE.
First up a little sidenote: I thought it would be fun to make these in a skillet too, and then got totally carried away looking at skillets… it happens to me often 😉…
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