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Monday, August 28, 2017

Recipe: Grain Free Cheesecake Brownies

Easy Grain Free Cheesecake Brownies Recipe from Scratch - gluten free, grain free, clean eating recipe, healthy, sugar free

Hi, my name is Kristy and I am addicted to making new brownie recipes. But really, that won't be a problem once you try this recipe.... 

Remember how last week I told you I created this Banana Ricotta Muffins Recipe to use up leftover ricotta? Well, this recipe first came about when I had more leftover ricotta and no ripe bananas in sight.

Friends, avoiding food waste is a delicious idea 😂

Easy Grain Free Cheesecake Brownies Recipe from Scratch - gluten free, grain free, clean eating recipe, healthy, sugar free, low fat

I remade these a few weeks ago when we had a game night with friends and every last brownie was devoured between four people. Every single one.

They're seriously ridiculously good, deliciously decadent and SO easy to make. It's made using my Vegan and Paleo Almond Butter Brownies Recipe as a base with a delicious ricotta cheesecake mixture swirled through.

Fast, simple and a winning combination. 

Easy Grain Free Cheesecake Brownies Recipe from Scratch - gluten free, grain free, clean eating recipe, healthy, sugar free, low fat

At first, when you put them in the oven you'll be questioning my Recipe and wondering how this could ever come together - but after a little baking you'll have a look in the oven and see the most perfect cheesecake brownies inside.

They'll be puffy and delicious and you will struggle to let them cool and chill before devouring them - but I promise you they're worth the wait.

But I won't make you wait for the recipe any longer,

So let me share it with you! >>>>





Easy Grain Free Cheesecake Brownies Recipe from Scratch - gluten free, grain free, clean eating recipe, healthy, sugar free, low fat dessert recipes

Easy Grain Free Cheesecake Brownies Recipe
gluten free, grain free, low fat, flourless, refined sugar free, clean eating recipe
makes 9-16 squares 

For the Brownie: 
2 tsp (10g) ground flax + 3 tbsp boiling water
1 cup (240g) natural almond butter 
1/2 cup (100g) coconut sugar 
1/2 tsp baking soda 

For the Cheesecake: 
1/2 cup (120g) ricotta 
85g cream cheese (it works out to be 1/4 + 1/8C)
2 tsp (10g) cornstarch/cornflour or  tapioca starch
1/4 cup (50g) coconut sugar
1 egg
  • Preheat your oven to 180C/355F. 
  • Line an 8" square tin with baking paper and set aside.
  • To make your brownie mix, place your flax and boiling water in a small bowl, mix to combine and allow to thicken whilst you get your other ingredients. 
  • Add all of your ingredients in a bowl and mix until combined. It will be quite thick at first but it will come together.
  • To prepare your cheesecake mixture, combine all of your ingredients in a medium mixing bowl, mixing until smooth.
  • Spoon alternating spoonfuls of each batter into your prepared tin, continuing and layering the mixes until both of your batters are used up.
  • Bake for 25-30 minutes or until your brownies are set and golden on top.
  • Allow to cool before chilling in the fridge, slicing and serving.
  • These brownies will keep for 2-3 days in the fridge in an airtight container.
But tell me, are you a brownie fan too? 
What's one food you seem to make over and over again - whether it's the same recipe or a different variation on a particular thing

    
   
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