Coconut flour is a wonderful alternative to wheat flour for baking and much easier on the digestive system. It makes the mixture quite dry, so you do need lots of moisture from the other ingredients. These coconut flour brownies have a fair bit of butter for moisture, which is no bad thing as long as you’re not eating them all the time! The sugar content also means it is more of a tasty treat brownie than a ‘healthy’ brownie.
This is by far my favourite alternative brownie recipe. I have never got on well with sweet potato brownies, which seem very popular at the moment. So if you fancy trying coconut flour, give these a go; they are amazing! Note that they do not taste anything like coconut! Unless you want to sprinkle some dessicated coconut on the top, which would be delicious.
50g Coconut Flour
35g Raw Cacao
40g Raw Cacao Nibs
100g Organic Castor Sugar
1tsp Vanilla Essence
2 generous handfuls of Goji Berries
1 tablespoon Ground Flaxseed
2 tablespoons Bee Pollen
Pre-heat your oven to 150 degrees C. Line a 30cm square dish with baking paper.
Beat the butter and eggs together.
Add in the coconut flour, cacao, cacao nibs, sugar, vanilla, goji berries, ground flaxseed and bee pollen and mix to form a smooth mixture.
Pour your mixture into the cake tin and bake for 30 minutes or until firm.
Allow to cool and then cut into slices – big or small depending how you are feeling!