I made these easy, grain-free, organic brownies on my recent healthy baking craze! I love having baked goods around, and ever since discovering gluten-free flours like almond and coconut, as well as alternative sweeteners, I can do so without worrying about the effects of gluten or sugar on my child. I altered the recipe found on the package of Let’s Do Organic coconut flour. I replaced the cane sugar with coconut crystals— if you haven’t tried this sweetener yet, you must! The crystals are made from nutrient-rich coconut sap, which comes from the blossoms. It is full of minerals, and has a low glycemic index, so it is generally a good choice for those who are sensitive to sugar. These brownies are packed full of fiber, protein, and healthy fats.
1/2 cup pastured butter or coconut oil
1/2 cup fair-trade cocoa powder
6 pastured/local eggs
1 1/4 cup coconut sugar (or alternative sweetener, like raw honey or real maple syrup; adjust for liquids)
1/2 teaspoon vanilla
1/2 cup coconut flour, sifted
1 cup fair-trade dark chocolate chips (optional)
Preheat oven to 350. Blend butter and cocoa powder together in a saucepan over low heat; remove from heat to cool. In a large bowl, mix together eggs, coconut crystals, and vanilla. Blend butter/cocoa mixture into egg mixture. Stir in coconut flour until the batter is smooth, then fold in chocolate chips. I didn’t add the chocolate chips just to keep the cost down, and they were still yummy!
Pour batter into 8×8 (or similar) greased baking pan. Bake for 25-30 minutes. Cool, slice, enjoy! I want to try adding smashed raspberries from my garden this summer!