Double chocolate and raspberry has to be a match made in heaven, right? I love brownies but raspberries take this bake to a whole new level. Fudgy, rich and sweet with a hint of tarty fruit flavour, these are so addictive. Aside from being super delicious and easy to put together (just one bowl needed) , these babies are gluten, nut, dairy, soya and refined sugar free! Surely this means I can eat more of them?
After many a failed attempt at making a gluten free birthday cake for my friend Maya (check out her awesome blog here), I decided to try brownies, because I figured they’d be pretty hard to mess up. Apparently not, if you use coconut flour. Never again! I am still yet to find something worth baking with coconut flour, so please let me know if you have a good recipe to try, the bag I have in my kitchen is starting to burn a hole in my cupboards. These brownies taste much better without coconut flour though, I opted for tiger nut and rice flour in the end which resulted in a lovely texture. You’d honestly never guess these are gluten free, or refined sugar or dairy free for that matter!
Tiger nut flour is actually nut free – they’re tubers, pretending to be nuts. They’ve been around for a while – they’ve been found in Egyptian tombs from over 6000 years ago! More recently, in the 50’s, they were often sold as children sweets as they have a deliciously subtle sweet flavour to them. They’re also high in iron, potassium, magnesium and Vitamins C and E. I was kindly sent some tiger nut products to try from We Are Full of Goodness, you can check out their range here.
I also added some psyllium husk, inspired by Maya, who is positively overflowing with nutritional information – I find myself asking her for health advice before anybody else these days. We were chatting about how beneficial psyllium husk is for intestinal health, due to its high fibre content, which prompted me to add it to this recipe. Did you know that just 1 tsp of psyllium husk contains 4g of fibre? Powerful stuff.
I really hope you enjoy this healthy brownie recipe, please do tag me in your recreations if you try it, just tag me in the pic on Instagram using @bos.kitchen, or leave me a comment below!
Happy baking, babes!
- ½ cup coconut sugar
- ¾ cup cocoa or cacao powder
- 3 tbsp aquafaba (chickpea water)
- ½ cup coconut oil, melted
- ½ cup tiger nut flour
- 1 tsp baking powder
- 1 tbsp psyllium husk
- 2 tbsp rice flour
- ½ cup plus 3 tbsp of dairy free milk of choice
- ½ cup fresh or frozen raspberries
- ½ cup dairy and sugar free choc chips, plus more for topping
- Preheat oven to 180•c and line a small baking tray with greaseproof paper.
- In a large bowl, mix together coconut sugar, cocoa, aquafaba and coconut oil until well combined, it will appear a little gritty. Use an electric whisk if you have one.
- Now add in tiger nut flour, baking powder, psyllium husk and rice flour and mix briefly with a spoon to combine.
- Melt choc chips in the microwave or a bain marie and add to the brownie batter, along with the dairy free milk. Mix again with an electric whisk until thick and gloopy. It should be very thick, but pourable. Add a little more milk if you need to, a tablespoon at a time.
- Spread batter over your prepared baking tray and top with the raspberries and a few extra choc chips.
- Bake in your preheated oven for 20 minutes. They will still be a little fudgy and soft when you remove them from the oven, but will firm a little as they cool. Slice into even pieces. Delicious served hot or cold and keep well in the fridge for up to four days.