Raspberry Brownies




Raspberry Brownies



  • 120g oat flour (simply blend oats in a food processor)*
  • 100g ground almonds
  • 60g dark chocolate
  • 80g coconut sugar
  • 1 Tbsp baking powder
  • 1 chia egg (1 Tbsp chia seeds + 4 Tbsp water)
  • ½ tsp vanilla bean
  • 3 Tbsp coconut oil + some for greasing the muffin tray
  • 5 Tbsp apple sauce, unsweetened
  • 1820 rasperries
  • *or if prefered gluten-free oats


  1. Preheat oven to 180 Celsius.
  2. Blend oats to oat flour by using a food processor
  3. Pulse a few times so everything comes together, then grab a small bowl to make the chia egg, set aside.
  4. Melt chocolate together with coconut oil over boiling water until melted and mix together all wet ingredients plus the chia egg in another bowl.
  5. Pour the wet mixture into the dry mixture and blend for about 2 minutes until smooth.
  6. Grease loaf tin  with coconut oil and pour brownie batter in, spread evenly with back of a spoon.
  7. now carefully press raspberries into the brownie batter and bake them for 20-25 minutes (you might want to cover the brownies with another sheet of parchment paper, to protect the raspberries from getting burned).
  8. When ready, take them out of the oven and let them cool down completely (that step is important, otherwise they will fall apart.)



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