Monday, August 4, 2014

Raspberry Cream Cheese Brownies- gluten free, vegan & top 8 allergen free















Brownies, brownies, brownies!  yum!
Raspberry Cream Cheese Brownies....double yum!!

This brownie recipe is simply delicious.
I don't think it needs much explanation, other than you won't be disappointed.
Let me be clear though, the original recipe for the brownies is not my own.  When you find a recipe that is just perfect the way it is and fits your allergy restrictions, there is no need to mess around with it.  I tried many brownie recipes when I first started cooking Allergy Free for my daughter........ so many years ago. Let me just say this recipe was the first to turn out like it says it would and tasted even better.  All I have done is expanded on it.  The recipe comes from a blog called The Sensitive Pantry, which I believe is no longer posting, but if you get a chance check it out, it will inspire you to no end.

If you aren't crazy about raspberries, just substitute your favorite fruit with a complimenting compote.  I can't wait to try blueberries and cherries next!


gluten free, vegan and top 8 allergen free


Raspberry Cream Cheese Brownies:
parchment lined brownie pan   X


1 Cup Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
3/4 tsp.  Xantham Gum
1/3 Cup  Unsweetened Cocoa Powder
1 tsp.  Baking Powder
1/2 tsp.  Salt
3 tsp.  Egg Replacer mixed with 6 TB warm coffee or water
1/3 Cup  Oil of choice (I use coconut or canola)
1/3 Cup  Allergy Free Chocolate Chips (I use Enjoy Life)
1 TB  Pure Vanilla Extract
1/3 Cup  Unsweetened Applesauce
1 1/2 Cups  Organic Sugar

Cream Cheese Topping:

1/2 Cup  Dairy Free Cream Cheese (I use plain Daiya Cream Cheese Spread)
1/4 Cup  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract

Raspberry Topping:

1/2 Cup  Fresh Raspberries
1/4 Cup  Raspberry Jam or Compote


Preheat oven to 350 degrees.  Line brownie pan with parchment paper.  Set aside.
In small bowl whisk together egg replacer and warm coffee/water.  Set aside.  In large bowl add brown rice flour, white rice flour, potato starch, xantham gum, cocoa, baking powder and salt, whisk together, set aside.
In medium microwavable bowl, add chocolate chips and microwave 30 seconds, stir and repeat.  Add oil and stir together until combined.  Add in applesauce, vanilla, egg replacer mixture and sugar and blend well. Add the wet mixture to the dry mixture and stir until combined.  Scrape into prepared pan.  Dollop cream cheese topping and raspberry topping on top of batter.  Using a skewer or knife, drag through batter until swirled.
Place into preheated oven and bake for 30-35 minutes or until a toothpick comes out clean.  Cool and enjoy!



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I like to pre-prep my ingredients before blending them together.






Just use a skewer or knife and swirl through the layers.


















Also shared at:  Gluten Free & DIY TuesdayFat TuesdayTotally Talented TuesdayCreate Link InspireGluten Free WednesdayGluten Free FridaysFoodie Friday







2 comments:

  1. Wow looks awesome must save to my must try folder :)!!!

    ReplyDelete
  2. Hi, this looks so good!!!
    Can you share the equivalent of actual egg usual in place of the egg replacer? Thanks!

    ReplyDelete