I was heading out of town last weekend and wanted to leave some goodies for the boys to have while I was away. The D-Man, acting as my sous chef, helped me create these moist grain free brownies which should bring a smile to any chocolate lovers face.
2/3 Cup of Raw Honey (melted if sold), or Coconut Nectar
½ Cup Pastured Butter or Organic Coconut Oil (melted)
1 Tablespoon Vanilla Extract
3 Large Pastured Eggs
½ teaspoon Organic Chocolate Extract (optional)
1 Cup Blanched Almond Flour
½ Cup + 2 Tablespoons Cocoa Powder (or raw Cacao)
½ Cup Semi-Sweet Chocolate Chips (optional)
1 teaspoon Organic Ground Cinnamon
½ teaspoon Organic Ground Ginger
¼ teaspoon Non-Aluminum Baking Soda
¼ teaspoon Sea Salt
NOTE: I used 1/3 Cup of honey and 1/3 Cup of coconut nectar. My boys found that the brownies were sweet enough and it reduces the glycemic load.
Pre-heat oven to 350 degrees F.
Lightly grease an 8 x 8 pan with coconut oil.
In a medium sized bowl blend honey (or coconut nectar), melted butter (or coconut oil), vanilla extract, chocolate extract (if using), and eggs with an electric hand mixer until well combined.
In a small bowl combine the almond flour, cocoa, baking soda, cinnamon, ginger, and sea salt.
Add the dry ingredients to the wet ingredients blending until your batter is smooth.
If using the optional chocolate chips, fold them into the batter with a spoon or spatula.
Pour the batter into the greased pan and bake for 30 minutes or until the brownies pass the shake and jiggle test (shake the pan and if the center jiggles continue baking for 5 minutes).
Allow the brownies to cool completely in the pan before slicing.