Post by Loupy on Aug 11, 2013 19:59:36 GMT -7
Coconut Brownies
From France @ www.beyondthepeel.net/
For those of you who believe that “healthy and dessert” should never try to make babies, you’ll be glad to know that these aren’t low in sugar. They are made with natural/whole food sugars though, but you wouldn’t know it! That’s the best part.
These also happen to be gluten free, dairy free and are grain free. The one crutch is the sugar, a blend of coconut sugar (cheap at Costco) and honey or agave.
I hope you decide to give these a whirl. Texture wise, I’d say they are somewhere between a brownie and a chocolate cake. Dense and moist like a brownie but not so dense they stick to the teeth. You won’t be disappointed, I promise.
I’ve made some substitution notes below the recipe.
Ingredients:
½ cup coconut oil (or unsalted butter)
½ cup cocoa or cacao plus 1 Tbsp
6 eggs
1 tsp vanilla
¾ cup coconut sugar
1/3 cup honey or agave
½ cup coconut flour
1 cup unsweetened shredded coconut
tiny pinch of salt
Instructions:
Preheat oven to 325 F.
Line an 8×8 pan with parchment paper.
Melt the coconut oil (just to melting, not hot) and whisk in the cocoa/cacao.
In a medium sized bowl whisk the eggs, sugar, honey and vanilla together.
Pour in the chocolate mixture and whisk until combined.
Add the coconut flour and coconut and mix until combined.
Pour into prepared pan and bake for 35-40 minutes or until set in the middle.
Recipe Notes & Substitutions:
Coconut: Substitute 2/3 cup of nuts for coconut.
Flour: Though I haven’t tried it, I’m pretty confident that if you wanted to try this out with whole wheat flour, oat flour or gluten free flour, it would work.
Sugar: Not ready to try coconut sugar? ¾ cup packed brown sugar would work too, but omit the honey.
From France @ www.beyondthepeel.net/
For those of you who believe that “healthy and dessert” should never try to make babies, you’ll be glad to know that these aren’t low in sugar. They are made with natural/whole food sugars though, but you wouldn’t know it! That’s the best part.
These also happen to be gluten free, dairy free and are grain free. The one crutch is the sugar, a blend of coconut sugar (cheap at Costco) and honey or agave.
I hope you decide to give these a whirl. Texture wise, I’d say they are somewhere between a brownie and a chocolate cake. Dense and moist like a brownie but not so dense they stick to the teeth. You won’t be disappointed, I promise.
I’ve made some substitution notes below the recipe.
Ingredients:
½ cup coconut oil (or unsalted butter)
½ cup cocoa or cacao plus 1 Tbsp
6 eggs
1 tsp vanilla
¾ cup coconut sugar
1/3 cup honey or agave
½ cup coconut flour
1 cup unsweetened shredded coconut
tiny pinch of salt
Instructions:
Preheat oven to 325 F.
Line an 8×8 pan with parchment paper.
Melt the coconut oil (just to melting, not hot) and whisk in the cocoa/cacao.
In a medium sized bowl whisk the eggs, sugar, honey and vanilla together.
Pour in the chocolate mixture and whisk until combined.
Add the coconut flour and coconut and mix until combined.
Pour into prepared pan and bake for 35-40 minutes or until set in the middle.
Recipe Notes & Substitutions:
Coconut: Substitute 2/3 cup of nuts for coconut.
Flour: Though I haven’t tried it, I’m pretty confident that if you wanted to try this out with whole wheat flour, oat flour or gluten free flour, it would work.
Sugar: Not ready to try coconut sugar? ¾ cup packed brown sugar would work too, but omit the honey.
