(which I highly recommend) I finally understood many of the health issues I used to have. Our family tries to limit the amount of wheat in our diet – at least at home.  We are more relaxed about what we eat away from home and we save our favorite wheat-based treats for dinners out and meals with friends and family.
But, I still miss brownies at home. Before we started our real food journey, I made brownies often. Sure, I’d use the boxed brownie mix, but I also loved baking from-scratch brownies.
It didn’t take me long to find an alternative to brownies that we could enjoy at home. Â I tried several different gluten-free flours and coconut flour seemed to work the best for brownies. (Since creating my coconut flour brownies recipe I’ve also tried this wonderful gluten-free flour from Bob’s Red Mill and love the brownies it makes. Â I’ll share the recipe soon.)
My recipe, made with coconut flour and coconut sugar is the answer to my family’s brownie cravings.  It’s dense, delicious and cake-y.  (I believe that if you topped with it frosting, it could actually double as chocolate cake! Check out this great recipe for real food, chocolate frosting.)
Coconut Flour Brownies
Ingredients
- 1/3 cup coconut oil
- 1/2 cup cocoa powder
- 6 eggs
- 1 cup coconut sugar
- 1/4 cup milk coconut milk, raw cow's milk, goat's milk, almond milk, etc
- pinch of salt
- 1/2 cup coconut flour
Instructions
- Preheat oven to 350 degrees.
- Combine the coconut oil and cocoa powder in a small pan and melt.
- Combine the eggs, coconut sugar, milk and salt in a large bowl.
- Add chocolate mixture to egg mixture in the bowl.
- Add coconut flour and mix well.
- Grease an 8X8 baking dish and pour batter into the dish.
- Bake for 30 minutes.
