Raspberry and Choc Chip Brownies - free from most things!
60g pureed raspberries
60g whole raspberries
100g caster sugar
150g Oatly cream
1.5 tablespoons vegetable oil
120g self-raising flour or specialist wheat free flour - sieved
50g cocoa powder - sieved
4 tablespoons chocolate chips - dairy/soya free Dark Chocolate Chips available from Silver Spoon
1 egg equivalent using a No Egg substitute
Makes about 12 brownie squares.
1) mix the pureed raspberries with the egg substitute, the sugar, the Oatly and the oil together well.
2) fold in the cocoa and flour and then slowly mix in the whole raspberries and choc chips.
3) transfer to a baking tin that's been prepared with non-stick paper and oiled.
4) cook for 20-25mins on 180c / 375f / gas mark 5
5) once partly cooled turn onto a cool rack and remove the paper. Cut into squares and store in an airtight container.
ShareThis
Post to Twitter
The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.