Raspberry & Nut Butter Choc Brownies

Ingredients

  • 2 eggs

  • ¼ cup coconut flour

  • ⅓ cup cacao powder

  • 1 TSP baking powder

  • ¼ cup organic nut butter of your choice (I use almond or macadamia), plus 1 TBSP extra to swirl***

  • ¼ cup monk fruit sweetened maple syrup

  • ¼ cup almond milk

  • 1 TBSP chia seeds

  • ¼ TSP Celtic salt

  • ½ cup sugar-free chocolate chips

  • ½ cup raspberries (fresh or frozen)

Method

  1. Preheat the oven to 180C and line a brownie tin with baking paper.

  2. In a large bowl, whisk the eggs, then add the coconut flour, cacao powder and baking powder. Mix until combined.

  3. Add sunflower or almond butter, maple syrup, almond milk, chia seeds, and Celtic salt and stir again to combine. Stir through the chocolate chips and raspberries.

  4. Spoon the mixture evenly into the brownie tin. Top with extra nut butter and then run your spoon through the mixture to create a swirl.

  5. Bake in the oven for 20–25 minutes, or until you insert a skewer and it comes out clean.

  6. Remove the brownie from the oven and allow it to cool slightly before cutting into squares.

  7. Enjoy!

*** Peanuts harbor molds that, when ingested regularly, squelch good gut bacteria. This creates an internal environment that lets yeast thrive. Yeast cells then release inflammatory aflatoxins that hinder the function of every organ, triggering fatigue, digestive woes and weight gain. My advice: Avoid peanut butter in this recipe.

Amanda Lupica