Coconut Flour Brownies- Gluten Free, Grain Free, Dairy Free.

For the last few years, coconut products have been all the rage. From coconut water to coconut oil, everyone has been coo coo for coconuts.

Coconuts are high in healthy fats and cholesterols and coconut water is great for rehydration (generally called nature’s sports drink). Thinking about this, the benefits of adding coconut are amazing. Plus it adds a great flavor!

Coconut flour, however delicious, is definitely not like regular flour. It has five grams of flour per thirty grams and it’s gluten-free. You can bake pretty much anything you want using coconut flour but it will have that coconutty flavor as well.

The second biggest tip about using coconut flour is that it is extremely absorbent, which means you need to add a lot more moisture to your recipes when using this flour. For every one cup of coconut flour you need to you six eggs, so you cannot switch out wheat flour for coconut flour in a one to one ratio, it just won’t work. It’s better to use more established recipes that are created for this special flour.

So what are you waiting for? Get on the coconut bandwagon and grab some coconut flour for your next baking adventure!

Coconut Flour Brownies

Ingredients

• 1/2 cup plus 2 TBS. organic Coconut oil
• 1/4 cup cocoa powder
• 3 large eggs
• 1/2 cup plus 2 TBS. agave nectar OR honey
• 1 tsp. pure vanilla extract
• 1/2 cup minus 1 TBS. (50 g) coconut flour
• 1/2 tsp. kosher salt
• 1/3 cup chopped raw walnuts
• 1/3 cup mini chocolate chips (use gluten free ones to keep recipe gluten free)

Instructions

1. Preheat oven to 300 degrees F. Line an 8″x8″ glass baking pan with parchment so two edges hang over the side of the pan.(for easy removal and cutting) Spray lightly with cooking spray.
2. In glass measuring cup, melt coconut oil in microwave. In a large bowl, combine the cocoa powder and the melted coconut oil, and eggs with an electric mixer until combined. Add in the agave (or honey) and vanilla extract. Mix again until combined. Add in the coconut flour and salt and mix again until the batter is thoroughly combined.
3. Fold in the nuts and chocolate chips. Spread into prepared pan evenly.
4. Bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Cool on wire rack and once cooled to room temperature, remove from pan and cut into 16 squares. You can either refrigerate the brownies or leave them at room temperature in an airtight container.

Yield: 16 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 30 mins.
Total time: 40 mins. –

See more at: Renee’s Kitchen Adventures