In my quest to find healthier treats, I came across this brownie recipe from Comfy Belly. Let me just say this first, if you have never baked with coconut flour, you may find these a little different than what you would expect in a traditional brownie. With that said, they are my favorite brownie that I currently bake for a few reasons. I love their moist, cake-like texture. The fact that they are made with coconut flour and no refined sugars is a huge bonus.
Coconut flour is packed with fiber and protein but also low in carbohydrates. It is also gluten free. Typically you don't need to use that much coconut flour in recipes but you do need a binder ingredient which usually involves several eggs. Coconut flour also requires more moisture than your average flour. I have found that many recipes use either maple syrup or honey as their sweetener for this reason, not to mention the fact that maple syrup and raw honey are a healthier choice for a sweetener.
The original recipes calls for unsweetened cocoa powder but I use Navitas Cacao Powder which is a raw cacao powder that makes a healthy replacement to cocoa powder. I also use grass fed butter but melted coconut oil also works well, especially if you are dairy free. I have also increased the amount of coconut milk from the original recipe and I like the results much better. You can add nuts to these brownies if you desire but one of my favorite ways to enjoy these brownies is with a scoop of dairy free vanilla ice cream or raspberry chocolate chip ice cream. Yum!
1/2 cup coconut flour
1/2 cup unsweetened cacao powder (I use Navitas Cacao)
1/2 teaspoon salt
1/2 teaspoon baking soda
5 large eggs (room temperature for easier mixing)
3/4 cup maple syrup
1 teaspoon vanilla extract
1/3 cup grass-fed butter or coconut oil, melted
1/4 cup full fat coconut milk
1. Preheat oven to 350°F.
2. Whisk coconut flour, salt, baking soda, and cacao powder until well blended.
3. In a separate bowl, whisk eggs, maple syrup, butter, vanilla, and coconut milk until well blended.
4. Combine the dry ingredients with the wet ingredients and blend well. You can use a mixer if you find that to be easier but I just muscle my way through it with a whisk.
5. Line an 8x8 baking dish with parchment paper and use a spatula to scoop batter in dish.
6. Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
7. Let cool and devour! You can store them in an air tight container at room temperature for a couple of days or store them in the refrigerator.