Gluten Free Oat Flour Brownies with Raspberries


7 inch X 7 inch baking pan 

3/4 cup gluten free oat flour

1/2 tsp. baking powder

1/4 tsp. salt

2 tbsp. cocoa powder

1/4 cup agave or maple syrup

3 organic eggs (room temperature) 

1 vanilla bean or 2 tsp. vanilla extract

1/2 cup melted coconut oil

3/4 cup (80 grams), 70% dark chocolate, chopped 

1/4 cup raspberry tea (room temperature) 

3/4 cup fresh/frozen raspberries

Seeds oil for greasing the pan



1. Place the oat flour, baking powder, salt, and cocoa in a bowl. Stir and set aside.

2. Melt the chocolate. 

3. Put the eggs, syrup, vanilla extract and the tea in a mixer bowl, and whisk until the fluffy and light.

4. Slowly and gently add the chocolate and stir.

6. Add the dry ingredients into the mixture and mix just a little, just until absorbed. 7. Grease the pan, and pour in the batter. Sprinkle with raspberries, and bake at 350F for about 30 minutes until a toothpick stuck in the center of the cake comes out moist.

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