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Peanut Butter Raspberry Snack Squares

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Servings 0
Calories

Ingredients
  

  • 1 cup white whole wheat flour
  • 3/4 cup peanut flour powdered peanut butter
  • 1/4 cup plus 2 Tablespoons spoonable stevia cup for cup measure or any preferred sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 egg
  • 2 medium very ripe bananas mashed well
  • 1 teaspoon vanilla extract
  • 2 Tablespoons extra light olive oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup raspberries pureed
  • 1 teaspoon spoonable stevia or preferred sweetener
  • 1/2 cup raspberries for topping

Instructions
 

  • Preheat oven to 350 degrees. Spray a square brownie pan with nonstick spray.
  • In one bowl add first 6 dry ingredients and whisk to combine.
  • In a separate bowl beat egg, add bananas, vanilla, oil, applesauce and yogurt, combining well.
  • Add the wet to the dry ingredients and gently stir until just combined.
  • In a blender or mini food processor, puree 1 cup raspberries and stir in 1 teaspoon of stevia/sweetener.
  • Pour 1/2 of batter into brownie pan and distribute evenly.
  • Add raspberry puree on top and spread evenly over 1st layer of batter.
  • Add remaining batter and gently spread over raspberry puree.
  • Top batter with fresh raspberries, pressing them in gently so they won’t move around.
  • Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean. Don’t overcook!
  • Let pan cool on a rack, remove and slice into 16 squares.
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