Yesterday I talked about coconut flour, the awesomest gluten-free flour I’ve ever used. It is not a starch. It has its own rules. But if you can master those rules, then the baking that comes from coconut flour will set you free from relying on dry, crumbly gluten-free packaged food forever. Coconut flour is mostly fiber not carbohydrate, so it has a minimal effect on blood sugar levels, by itself. It has a sweet taste and that lets you cut down on the sugar in a conventional recipe.
A few days ago I shared my family’s 100 year old, heirloom brownie recipe. It’s the one we take to potlucks, and Sunday dinners. It’s fast and easy and we often throw it together as we are getting dressed to go out, and put it in the car fresh from the oven, piping hot. It’s that easy.
Coconut flour works the best in recipes calling for lots of eggs and this chewy brownie recipe gets its leavening solely from eggs. Perfect for a little experimentation, don’t you think? I would have taken a lot more pictures but the brownie didn’t last that long. Can you believe they ate brownies for breakfast? They were that good.
For my gluten-free friends — if you aren’t diabetic, you’ll love this recipe exactly as it is. If you are cutting back on sugar — tweak a bit more with apple sauce or stewed dates in the place of the sugar, and add a few more tablespoons of coconut flour. Or just cut a smaller piece.
1 cup of butter, softened
3/4 to 1 cup organic sugar
6 to 8 eggs
¼ cup flax seed, freshly ground (helps hold it together)
½ cup cocoa
½ cup coconut flour
½ tsp. Himalayan salt
1 tsp. vanilla
Beat together butter and sugar until fluffy. Add sugar, salt, and vanilla and beat until smooth. Crack in 6 eggs and beat until frothy. Add coconut flour, cocoa, and flax seed and beat well. Allow to sit for 15 minutes so that coconut flour can absorb the liquid. If it is stiff, add 2 more eggs. You don’t want to add water or milk as that will change the texture of the brownie from a chewy brownie to a cake like brownie.
Spread batter into a 8 x 11 pan, that has been prepared by greasing. Bake at 350F for 20 minutes. Decrease heat to 325F and bake for 10 minutes more, or until done. When the brownie is done the centre will appear to be under-cooked, but the edges will be firm. The brownie will firm up as it cools, so don’t over bake.
After it has been out of the oven for 5 minutes, spread the top with ½ cup of chocolate chips. Allow to melt from the heat of the brownie. Spread the melted chocolate chips over the top of the bar. Cool completely and cut into squares when cool. May be served warm or cold.
Awesome comfort food for those on a gluten-free diet. They don’t last long at our house.
Enter the draw and you might win some coconut flour
Don’t forget to enter the draw to win a gift basket of awesome products from Tropical Traditions — including a 1 kg. (2.2 lbs) bag of coconut flour. Hmm, that would make at least 8 batches of this incredibly amazing brownie recipe.
Hint: Hide it till after breakfast or there won’t be any left for your morning coffee/tea break. (The voice of experience speaking.)