I decided to follow my “What Kind of Wheat Flour is Best?” post with a gluten free recipe. Talk about swinging from one side of the pendulum to the other, huh? I’m either trying to be accommodating – or keeping you forever on your toes with what to expect when you check in here. ;)
Beth emailed this recipe to me, saying she found it on the Azukar Coconut Flour package that I’d posted a deal for recently. (The deal is still good, by the way!) I tweaked the recipe slightly by replacing the regular sugar with sucanat. Also, you could add chocolate chips if you’re feeling the need for a major chocolate fix, or chopped nuts if you’re feeling nutty. Personally, I can always use a chocolate fix, and nutty as I am, I don’t care for chopped nuts in my brownies.
Coconut Flour Brownies
Stir together melted butter (or oil), cocoa and sucanat. Add eggs and vanilla, mixing well. Stir in coconut flour, stirring until all ingredients are well combined. (Coconut flour likes to clump together a little bit – I find a whisk usually helps smooth out the mixture as I stir.) Fold in chocolate chips and/or nuts if you choose.
Pour into an 8×8 inch baking dish. Bake in a 350° oven for about 30 minutes.
Whether or not you need to eat a gluten free diet, I really recommend that you check into using coconut flour every once in a while. It’s a very healthy flour. Read more about why I love coconut flour.
What have your coconut flour experiences been like so far? Are you a nutty brownie sort of person, or simply just…nutty?