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. This recipe uses 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
1/2 tsp salt
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 8X8X2-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.