These gluten-free, grain-free brownies are more of the cake type. I’ve substituted a low-glycemic sugar (palm sugar, coconut sugar, succanat or rapidura) for regular sugar.
Make these an occasional treat, not an everyday snack or dessert.
Serves: 16
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients
- 1/3 cup ghee or coconut oil (melted)
- 6 large pasture-raised eggs
- 1 cup palm sugar, coconut sugar, succanat or rapidura
- 1/2 cup cocoa powder (sifted)
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut flour (sifted)
Directions
Preheat oven to 350F. Grease an 8″ x 8″ baking dish.
Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.
Whisk eggs and vanilla together. Mix with dry ingredients.
Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.
See Also
Sign up for my best gluten-free, dairy-free recipes below:
