So I hit the coconut flour and coconut flake jackpot the other day at work! Lots of free product compliments of the Marketing department! And of course there were no others that were familiar with these products, so this chef/dietitian took full advantage of the situation. Note-coconut flour loves moisture and it will absorb large amounts of liquids due to its high fiber content (beaware!); plan accordingly.
Gluten-Free Brownies
¾ cup coconut flour
½ cup coconut flakes
½ cup cocoa powder
½ cup sugar
½ tsp. salt
½ tsp. soda
6 eggs, beaten
2 Tbsp. coconut milk
¾ cup butter, melted
1 tsp. vanilla extract
Fresh raspberries or jam for garnish
½ cup coconut flakes
½ cup cocoa powder
½ cup sugar
½ tsp. salt
½ tsp. soda
6 eggs, beaten
2 Tbsp. coconut milk
¾ cup butter, melted
1 tsp. vanilla extract
Fresh raspberries or jam for garnish
Preheat oven to 350F. Combine dry ingredients in a medium bowl. In a separate bowl, beat eggs, milk, butter and vanilla. Fold dry into wet ingredients. Pour into a greased 8X10 inch pan. Bake for 20 minutes, or until set. Cool completely before cutting. Garnish with raspberries or jam.
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