I had purchased coconut flour some time ago, when it was on sale at Target with really no specific use in mind. I read that coconut flour was a good high fiber, lower carbohydrate substitute for all purpose flour in baked goods and thought I’d give it a try sometime.
I stumbled across this brownie recipe a few weeks ago and I knew this was the recipe I was going to make to break in that bag of coconut flour.
Katrina is a baker at heart and I trust her judgement when it comes to baked goods, healthy or not…and Katrina’s brownies certainly looked delicious, so why not?
I’ll be experimenting more with my bag of coconut flour and share any success stories.
In the meantime, my family gobbled up these brownies and if you decide to make them, you will too!
If you do give them a try, make sure you let me know what you think!
- 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)
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- 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.
- 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.
for full instruction please see : www.reneeskitchenadventures.com