Gluten-free Coconut Raspberry Brownies | gluten free recipes
Wickedly rich, this gluten-free brownie can match it with the best of them. Fudgy, rich and studded with tart raspberries, you won't be able to stop at just one piece! Click here for the recipe.
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Cooking tools:
- Sifter
- Skewer
- Baking pan
- Parchment paper
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- Coconut oil, to grease
- 150g (5¼oz) gluten-free, good-quality dark chocolate, chopped
- 100g (½ cup/3½oz) coconut oil
- 135g (¾ cup/4¾oz) coconut sugar
- 2 eggs, at room temperature, light whisked
- 60ml (¼ cup/2fl oz) coconut milk
- 1 teaspoon natural vanilla essence or extract
- 30g (¼ cup/1oz) cocoa powder
- 2 tablespoons coconut flour
- ¾ teaspoon gluten-free baking powder
- 50g (½ cup/1¾oz) almond meal
- 150g (5¼oz) frozen raspberries
- Pure icing sugar, to dust (optional)
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