17.3.2016 | 00:08
It may have taken four attempts, but at last – the brownie recipe is born!
It took three tries to get the “flour” blend right. Trial and success.
All almond meal – nope. How about all coconut flour? Better, but still not right. Way too dry – it took an extra cup of water to get a good consistency for baking. Not unexpected with coconut flour.
Next up, what combination of the two? Attempt number three used 2/3 coconut and 1/3 almond. Right blend, but something was still off. Plus it was a tad dry, but no extra water was added this time. (The Divine Dragon’s call, but I could have added some. Full responsibility here.)
Back to the drawing board. Or at least the piece of paper with lots of scribbles.
I’d actually intended to try ground flax as a substitute for the eggs during the third try but forgot. So, onward to the fourth. I remembered the flax thing this time. And added ¼ cup extra water.
Lo and behold: a darned tasty brownie.
Not JUST tasty, though: No gluten. No dairy. No eggs. No GMOs. Low glycemic. Vegan and paleo friendly.
All that and not too complicated.
Gluten-Free, Paleo/Vegan Friendly, Low-Glycemic BROWNIES
(makes 9, at least the way I cut ’em….)
5 Tbsp coconut oil, melted
½ cup cacao butter, melted
¼ cup raw cacao powder
4 Tbsp flax seeds, ground (or flax meal)
8 Tbsp water (for the flax)
2/3 cup coconut flour
1/3 cup almond meal
½ tsp vanilla powder or vanilla extract
1-2 tsp stevia (to taste – I’ve been using a vanilla flavored one, but experimentation will be done later)
¼ – ½ cup water
Preheat oven to 350°F.
Combine coconut oil and cacao butter in double boiler and heat until melted. (This can also be done in a cast-iron skillet if you don’t have a double boiler.) Once melted, stir in the cacao butter and mix thoroughly.
Combine the ground flax seeds and 8 Tbsp water in a small mixing bowl.
Add the dry ingredients to a medium-sized mixing bowl and stir until mixed. Add the cacao mix and flax and stir until combined. The mixture at this point is likely a little dry (coconut flour will suck in the liquid). Add ¼ cup water and mix. If still a little dry, add the remaining water.
Fold into a greased 8 x 8 inch pan and bake for approximately 15-20 minutes, or until an inserted toothpick comes out clean. Remove from the oven and let cool.
Variation: add a ¼ cup chopped walnuts to the mixture and/or try various toppings.
I haven’t tried it yet, but I’m thinking a little almond butter might be good on top….
Feel free to make other topping suggestions in the comments.