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My secret recipe for Raspberry + Pistachio Brownies (gluten free)

raspberry and pistachio brownie

I have just bitten into the first of my gooey, chocolate-y, warm, sweet, tart, soft yet crunchy raspberry pistachio brownies.

Ok, it’s my second piece. raspberry pistachio brownies Last week, I promised my Facebook community I would share the recipe for my secret weapon – my raspberry pistachio brownies, if they took a moment to offer me some feed back regarding why they follow Mamacino.

I was completely overwhelmed by the kind words, support and encouragement I received (even if there was bribery involved) and extremely grateful for the information which I will use for planning BIG and exciting offerings for 2016.

So, without further ado, here is the recipe, I truly hope you enjoy it as much as we do.

How to make Raspberry Pistachio Brownies (gluten free)

Adapted from Bill Granger’s recipe in Feed me Now!

Makes 9 or 16 slices depending on your generosity.


140g unsalted butter

140g dry, pitted dates, chopped finely

50g rice flour

10g arrowroot

10g quinoa flour

10g buckwheat flour

10g desiccated coconut

30g raw cacao powder (or good quality cocoa powder)

1 teaspoon of baking powder

50g rapadura sugar (I sometimes leave this out and it is still sweet enough for me)

3 eggs, lightly whisked

1/2 teaspoon of vanilla paste (or 1 teaspoon of extract)

1 handful of raspberries

1 handful of pistachios, chopped

*you can substitute the rice, arrowroot, quinoa, buckwheat and desiccated coconut for 90g of gluten free flour if you wish.

raspberry pistachio brownies What to do:

Pre-heat your oven to 160C and grease and line a 20cm x 20cm cake tin.

Add the butter to a medium sized saucepan and melt gently over medium heat.

Once melted, add the dates and allow to sit while you prepare the other ingredients.

In a separate bowl, add all the dry ingredients except for the raspberries and pistachios and give a good whisk to break up any lumps.

Add the lightly beaten eggs and vanilla to the butter and dates and stir well.

Add the butter mixture to the dry ingredients and stir well.

Spoon into your prepared tin and sprinkle over the raspberries and chopped pistachios, with a flourish and from a height.  Bake for 20-25 minutes, until just set.

Cool in the tin before slicing into pieces.

Store any leftovers in the fridge for up to 3 days (lol!).


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If you would like let me know what you think about brownies, cooking or what you’d love to see more of here at Mamacino, please feel free to share your thoughts in the comments below.

Life’s short, eat dessert first!

Love, Mamacino x

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5 thoughts on “My secret recipe for Raspberry + Pistachio Brownies (gluten free)

  1. I can’t wait to try this recipe thanks Kristen. Do “dry” dates mean to use the packed pitted dates like the trident brand as opposed to using medjool dates?

    1. You could use either Deb, but medjool dates are expensive! That’s why I usually use the dry. I get the organic ones from Honest to Goodness x

  2. The best … First healthy treat my kids have lived straight from the get go!! Xxx

    1. What a relief! Especially since I talked them up!

  3. These would be beautiful on the Christmas table (those colours)! G x

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