This is what real food is meant to be – nourishing, satisfying and full of flavor, you don’t even realize these have no wheat Since I’ve given up wheat products I have more energy, I don’t “live in a fog” and just feel better overall. These Brownies are made with coconut flour which is high in protein – combined with 6 eggs, this is a brownie you can enjoy, guilt-free and it’s even Paleo-friendly.
For Breakfast?? I’ve even allowed my kids to eat one before breakfast when they’ve just come out of the oven because of all the good ingredients, and I make sure to remind them that not all brownies are created equal. Don’t be shy about trying this recipe if you’re not a fan of coconut, the flour does not have a “coconut” flavor. Add 2-3 drops of food grade essential oil of your choice to give more depth in flavor. I like to use only Therapeutic, food grade essential oils like orange, peppermint & cinnamon compliment the dark chocolate. I garnished mine with chopped walnuts, raw cocoa nibs and a dusting of cocoa powder.
Coconut flour does not exchange 1:1 with wheat flour so if you’d like to use coconut flour in place of wheat for other recipes, it pays to invest in a cookbook devoted specifically to baking with coconut flour. I get my coconut flour and coconut sap(natural sugar) from Wilderness Family Naturals. Bob’s Red Mill also packages coconut flour which many grocery stores carry in the natural foods area.
5 T organic cocoa powder
3/4 C butter
1 C sugar (I use Rapadura or Coconut Sap)
1 tsp vanilla
6 beaten eggs
3/4 C sifted coconut flour
1/2 tsp baking powder (DIY Corn-Free, Gluten-Free)
1/2 tsp salt
optional add ins: 2-3 drops Food Grade, Therapeutic essential oils of choice: orange, peppermint, or cinnamon
1 C chopped walnuts or pecans
In a saucepan heat chocolate and butter over low heat, stirring occasionally, until melted. Remove from heat and mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a greased 8×8-inch pan for thick brownies, 9×13-inch pan for thinner brownies. Make sure not to Over-Cook or they will be dry!
Bake at 350 degrees F (175 C) for 30 minutes. Cool slightly before cutting.
Corn-Free, Gluten-Free Baking Powder
1/4 C Baking soda
2 T Arrowroot powder
1/2 C Cream of Tarter
Sift together all ingredients 3 times. Store in an air tight container. Use in recipes as called for. Mixture may clump, sift before use if needed.Enjoy!
Sue- I must be doing something wrong- I made these and they turned out terribly dry. Do you add some water too?
When you cook with coconut flour it does not exchange equally with wheat flour, so it’s important to follow the recipe exactly. Also, I tend to cook these a little less than I might cook traditional brownies. If you wait to take them out of the oven when they are firm or a toothpick comes out clean they may end up on the dry side. Take them out when the center is set up, then cover them with foil to keep heat and moisture in so they’re less likely to be dry once cooled.
By doing this you can enjoy yourself without ruining your diet plan?
Absolutely! In fact, coconut flour is high in protein and when paired with the eggs in this recipe they are packed with nutrients. It’s important in any successful diet plan for life not to feel deprived. These brownies are a great way to satisfy your sweet tooth without sabotaging your healthy diet. Just make sure you use a low-glycemic sweetener like Rapadura or Coconut sugar and avoid white, processed sugar.