Posted by Lindsey G.
I try to eat mostly grain free when it comes to desserts. We also do not use any refined sugars and really stick to mostly raw honey and maple syrup in our treats. I have tried a few different ‘grain-free’ brownie recipes and have been less than thrilled with the results. It turns out grain-free brownie recipes can be kind of tricky to get right. I find the coconut flour brownies to be hard to swallow (to dry!) and the almond flour ones don’t agree with me. This is why I haven’t posted a true brownie recipe yet on my blog.
I was so excited last week when I stumbled upon an amazing recipe for flourless brownies made with natural sweeteners in another fellow blogger, Ditch the Wheat’s cookbook, Indulge, which includes over 70 grain-free and paleo treat recipes. You heard that right…this is a completely flourless recipe – that means gluten-free, grain-free and almond and coconut flour free! The only ‘flour’ in these is the cocoa powder. These brownies are more than spot on. They are brilliant! These are going to be my go-to brownie recipe from now on!
4 large eggs
1 cup unsweetened cocoa powder
1 cup of coconut palm sugar*
¼ cup + 1 tbsp extra virgin coconut oil
2 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (I used my Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (I personally couldn’t wait that long and I put them in the fridge after about 15 min of cooling down time and then ate them about an hour later!).
This recipe makes 8 brownies.
*I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Cooked for 30-35 minutes the center will appear to be uncooked but after cooling for a few hours (or in the fridge) it will settle and be more firm. The texture will be more like a molten chocolate cake.
Posted by Lindsey G.