While these Brownies are free of grain, nuts, eggs, and refined sugar they are not short on flavor. This recipe yields a rich moist brownie that is not overly sweet.
I was teaching a cooking class the other day and one of the attendees asked about grain free recipes made without nuts. I typically use Almond Flour in my recipes, as it is high in protein. In the coming weeks I will shift my focus and develop more recipes incorporating coconut flour. This should be helpful for my friends with nut allergies, as I don’t want them to feel left out. The first coconut flour recipe I am posting will also appeal to my Vegan friends, so here it is, allergy friendly brownies.
½ Cup of Water
1 Tablespoon of Ground Chia Seed (ground flax will also work for this recipe)
¼ teaspoon of Guar Gum, Xanthan Gum or Agar Powder
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Celtic Sea Salt
1 teaspoon Organic Ground Cinnamon
3 ½ Tablespoons Coconut Flour (unsifted)
1 Cup Sunflower Butter (if not allergic to nuts almond butter can be substituted)
1/3 Cup Raw Honey (melted) or Coconut Nectar
¼ Cup + 1 Tablespoon Cocoa Powder
NOTE: For taller/thicker brownies add a bit more baking soda and baking powder.
Preheat oven to 325 degrees.
Grease an 8×8 pan (I use coconut oil).
In a medium sized bowl using a hand mixer mix water, guar gum, and chia seed with a hand mixer.
Add baking soda, baking powder, organic cinnamon, coconut flour, cocoa powder, sunflower butter, salt and honey, mix until well combined.
If the batter is too thick add more water, 1 Tablespoon at a time until it is a spreadable consistency.
Stir in 1/2 cup of chocolate chips (or carob chips) and mix with a spoon to combine.
Sprinkle top with extra chocolate chips if desired.
NOTE: For those of you who have a super sweet tooth you can add a bit of liquid stevia, or increase the raw honey by 2 Tablespoons.