Notes: For the gluten-free flour, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
Honey or agave may be substituted in place of the maple syrup. Alternatively, ½ cup of brown sugar plus ¼ cup of milk may be used instead.
The baking time will depend on how much your raspberries have thawed. If they’ve barely thawed when you mix them into the batter, the baking time may increase by as much as 5 minutes. They’re ready to come out of the oven when the sides look mostly done and the center still looks glossy. That center will continue to cook through as the brownies cool in the warm pan.
Fresh raspberries may be substituted for the frozen. The baking time should remain the same as listed in the Instructions above.
Any milk may be substituted for the nonfat milk.
Vanilla extract may be substituted for the almond extract in the glaze.
{gluten-free, clean eating, low fat, low calorie}