Raspberry Walnut Brownies

 Heyday! A promise is a promise 🙂 AnnaBelle, the baking fairy returnes! Bc baking delicious treats is the best way to work off stress. This week, late at night, I came up with the idea to bake brownies again! After ages! I can´t even remember the last time I made brownies. In autumn, I guess. To cut a long story short – it was about time to prepare some 😀 I recreated the recipe, orginally created by my dear #sassylicious Sassy gal @naturally.sassy <3, already on my blog – LINK 😉 BUUUUT I changed a litte 😀 result : my glutenfree, refined sugar free but sweeeeeet and soft RASPBERRY WALNUT BROWNIES 😀 with fruity raspberry sweetness and nutty walnut smack (feel free to use other nuts or berries 😉 I just love that combo) 😀 sadly, they almost gone. Just one little brownie beau is left 😦 That´s the spirit 😉 Enjoying yummy, fluffy goodies and not thinking about body image 😉 Of course – my brownie recipe ain´t that unhealthy, though an insane mind thinks differently at times. The point is that it´s all about the balance 😀 eat balanced and enjoy life 😀 there are days you crave for chocolate and ice cream… the next day you want to eat healthy (again) – The are no dos and don´ts as long as you don´t create bans for yourself.

And, on top of that – a brownie a day -> keeps frustration away 😉 Celebrate the chocolaty brownie love 😉

  
You need :

  • 1 cup walnut or almond butter (you can also use pecan or any other nut butter)
  • 1/4 – 1 cup pure maple or Medjool date syrup (to sweeten; as sweet as you desire ;))
  • 1/4 cup chia seeds (~4 tbs) + 3/4 cup water to soak
  • 1/2 cup dairy free milk, preferably rice, lupin, (gf) oat or almond milk (you can use chocolate flavored milk – like Oatly´s Choc Oat or Luve´s Choc Lupin mik 😀 )
  • 1/3 cup melted coconut oil
  • 1 cup gluten free flour (buckwheat or rice flour)
  • 1/2 – 3/4 cup raw cacao powder
  • 1 tsp baking powder
  • A pinch of salt
  • 1 tsp vanilla extract or vanilla
  • 1 handful (or more) raspberries
  • 1/2 – 1 cup walnuts/chopped
  • Spices – cinnamon, nutmeg, clove, cardamom, ginger, … (Optional)

 
Preheat the oven to 175-180°C. In a bowl, combine the chia seeds with the water and leave to thicken for 15 minutes. Meanwhile, put the melted coconut oil, sweetener, nut butter and milk in a blender and blend until smooth (you don´t have to use a blender – you can also stir until well combined using a spoon ;)). In a bowl, combine the dry ingedients (baking powder, flour, salt and raw cacao powder) and add the wet (blended) mixture together with the soaked chia seeds. Finally, gently fold in your raspberbs, walnuts, vanilla and other desired ingredients to taste. Pour the batter into a lined tray (about 2 inches thick is ideal; or simply use a baking tin of choice) and bake in the preheated oven for around 35-40 minutes, until you can insert a knife into it and it comes out clean. Leave to cool before you cut into squares and serve!

   
  Enjoy 😀

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