I have a new recipe for a low-fat, diary-free, gluten-free brownie. I replaced the butter with applesauce and even though this brownie may not win any awards, it still has great texture and taste for a low-cal brownie! It is a little more cake-like because the fat was removed, and that is what makes a gooey chewy brownie, so if that is the kind you are looking for, this skinny-brownie is not for you. I analyzed the recipe and each slice comes out to 75 calories and only 1.7 grams of fat (from the almond flour). If you want to cook the gooey melt in your mouth brownie just replace the applesauce with 1 cup butter and tack on 168 more calories and 9 more grams of fat. This makes a great little sweet treat when the chocolate craving comes calling. I have been trying to make a few lower calorie recipes to aid in my “slimming down for summer” program. I was watching a morning show a week or so ago and they mentioned getting in shape in 7 minutes. Yep, SEVEN MINUTES! Of course, this is a kick your butt seven minutes, but if you are one who complains that there are not enough hours in the day to add in an exercise routine, well, you really don’t have an excuse because anyone can find seven minutes to workout, right? They recommend doing the routine three days a week for a total of 21 minutes. Sounds ridiculous? I thought so too, until I looked at the results these people were getting. Most of the exercise uses the resistance of your own body weight. I know what we eat is important, but exercise plays a key role in fighting so many diseases. I recently had lunch with a friend and she mentioned she was going to be running an Ironman along with her mother, who is my age, at the end of the summer. I asked her what all she had to do for the race and she went on to tell me she would be swimming 2 1/2 miles, then getting on a bicycle and riding 112 miles, then getting off the bike and running a full marathon of 26 miles!  Outside of thinking she was completely crazy, I thought to myself, are you kidding me? I was exhausted just thinking about it! I told her I could never do that and she went on to tell me about an 82-year-old nun that still participates in the Ironman.  I was put to shame! I better figure out a way to fit a seven minute routine into my day. Her book is called “The Grace to Race.” A very inspiring story!

Applesauce and eggs mixed together
Applesauce & egg replacer (or eggs if you can tolerate them) whipped together in a medium-sized bowl.

 

Low-fat gluten-free brownies
Add the coconut palm sugar (I use palm sugar because it is a lower glycemic sugar). If you don’t have palm sugar, your next best alternative is to use organic cane sugar. Add vanilla and incorporate completely.

 

cocoa powder for the low-fat gluten-free brownies
Add the cocoa powder- the key ingredient to your brownies.

 

gluten-free brownies
Mix together all flours along with the baking powder and baking soda. I use super-fine brown rice flour because it is less gritty. I have a link below to order it, or if you have a high-powered blender you can create your own, just put in about a 1 cup of flour at a time. Your end result should be a batter that resembles the thickness of cake batter.

 

Low-fat, Gluten-free, Dairy-free brownie batter
Pour the brownie mix into a 9×13″ non-stick sprayed dish for thinner brownies, or a 7×10″ for thicker brownies. (I used a 9×13″ and cut the brownies into 18 separate pieces.

 

Raspberry ripple gluten-free dairy-free brownies
I heated 1/3 cup of raspberry freezer jam (click here for my homemade freezer jam recipe) and poured in a ribbon across the top of the brownies after 10 minutes into the baking process. Even though the top of the brownie batter seems to have set , you can slightly jiggle the dish to make the jam sink in a bit. Use seedless jelly if you do not want any of the seeds.

 

Gluten-free, dairy-free, low-fat brownies with raspberry ripple.
Pull the brownies from the oven after about 25 minutes or until the edges start to pull away from the dish.

 

gluten-free, dairy-free, low-fat dessert
Plate your brownies with a few extra fresh raspberries. Enjoy this gluten-free,
dairy-free, low-fat brownie without the guilt!

 

Gluten Free Brownies with Raspberry Ripple Recipe

 

1 c unsweetened applesauce

1/2 c egg replacer (or 2 eggs)

1 tsp vanilla

1/2 c coconut palm sugar

1/2 c cocoa powder

1/2 c super-fine brown rice flour

1/4 cup tapioca starch

1/4 cup potato starch

1/4 cup almond flour

1 tsp baking powder

1/2 tsp baking soda

 

In a medium-sized bowl blend together applesauce, egg replacer and vanilla. Add cocoa powder and thoroughly incorporate. Add all flour ingredients, baking powder, and baking soda to the mix and stir until all lumps are completely removed. Pour into a 13 x 9″ glass baking dish sprayed with a non-stick spray for thinner brownies, or a 7 x 9″ for thicker brownies. Place in a preheated 350 degree oven for 10 minute. Pull oven rack out and pour 1/3 cup heated raspberry jam in a rippled ribbon throughout the top of the batter. Slightly jiggle the dish to allow the jam to sink in a bit. Close oven door and continue baking for about another 15 minutes, or until the sides of the brownie start to pull away from the dish. Remove from oven and allow to cool before slicing.

I shared this recipe on the following blogs: thisgalcooks, myculturedpalate simplysugarandglutenfree realfoodforager cookingtf, deliciousobsessions, glutenfreehomemaker,

 

5 comments on “Gluten Free Brownies with Raspberry Ripple”

  1. I’ve replaced apple sauce for butter in muffins and once sort of successfully in cookies back before I went GF. I will have to give this recipe a try, perhaps in my next GF baking from scratch attempt!

    Reply

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