Coconut flour brownies
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Delicious Gluten Free Coconut flour brownies!

January 20, 2014

Coconut flour is one of my favorite gluten-free flours to work with; it’s packed full of protein and fiber and to be honest, I quite like the taste. But you do have to be a bit of a coconut lover in order to enjoy anything made with coconut  flour. There is always a little bit of ‘meatiness’ to anything that is made with the flour and that is one of things that you have to be good with…otherwise, you’re not going to like it. My daughter tends to be a fairly picky eater,  but she loves anything made the coconut flour so I use it as much as possible, and as I said before it’s packed full of protein and fiber and great fats so I know she’s having something nutritious.

I just picked up a big bag of organic coconut flour from Costco, so I had to find a few things to make with it. The other great thing about coconut flour is that a little bit goes a long way, but you do need to add in a lot of moisture in the recipe itself . The flour does absorb a lot of moisture,a lot of eggs are usually added to most recipes. I like to try to substitute the whole eggs for  egg whites, so I still get the extra protein,  but a little less fat.

This recipe is adapted slightly from one found on Comfy Belly

Coconut flour brownies

Coconut flour Brownies

Preheat your oven to 350°F

Line the bottom of a baking pan with parchment paper

Wet ingredients

8 egg whites or ¾ cup of egg whites

3/4 cup honey

1 teaspoon vanilla extract

1/3 cup melted coconut oil or butter

¼ cup of almond milk

Dry ingredients

1/2 cup coconut flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tbsp ground flax

 In one bowl, sift and combine all dry ingredients, blend well and set aside

In a separate bowl, beat together all the wet ingredients until combined well.

Combine wet and dry ingredients and beat well for a few minutes, the mixture will not be smooth.

Bake for 25 minutes or until a toothpick inserted in the middle, comes out clean. Do not over bake as brownies should be very moist.

Cool completely before slicing, place in sealed container, will keep longer refrigerated.

Coconut flour brownies

These are very rich and they are a good size…my daughter loved them and my husband, who really is not a fan of anything coconut- really liked them too!  If you would like to try another coconut flour recipe, check out these  coconut banana chocolate chip muffins.

Coconut flour brownies

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    1. I use a lot of egg – I prefer egg whites but I also use flax as well. Usually 4 eggs per every 1/4 cup of coconut flour. The honey also adds some moisture – you can also use yogurt.

    1. You can try to replace the eggs with more of the flax? For every egg:
      1 Tbsp Flaxseed Meal
      3 Tbsp Water
      Combine flaxseed meal and water and let sit for about 5 minutes.
      Experimentation is all part of it, let me know how it turns out! 🙂

  1. wanted to make this, but I’m out of honey! any ideas? i have vanilla greek yogurt..

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