'Free From' Brownies

‘Free From’ Brownies

This gluten, dairy and nut free brownie is such an indulgent treat. Fudgy and bursting with chocolaty flavor this lunch box friendly treat is perfect for children’s parties and adults alike. Free from refined sugar and a cinch to make it will be your new go to recipe for that chocolate hit without the guilt! 

Number of servings - 9-12

Preparation time – 10 Minutes

Cooking Time -15-17 minutes

INGREDIENTS

½ cup Coconut Flour

½ cup Cacao

½ teaspoon Baking soda

Pinch of Sea salt

3 free range Eggs lightly whisked*

¼ cup Coconut oil (at room temperature)

1 tablespoon Coconut sugar

2 tablespoons Rice malt syrup or Maple syrup for paleo version

1 teaspoon Vanilla extract

2 tablespoons Plant milk of choice or for a Mocha version, cooled brewed coffee

METHOD

Pre-heat oven to 165 degrees fan force. Grease and line a 8x8 baking dish with parchment paper and set aside.

In a large bowl combine coconut flour, cacao, baking soda and sea salt.

In a small bowl cream together coconut oil and coconut sugar until smooth. You can use a spatula or electric beaters. Once well combined add and mix in rice malt syrup and vanilla.

Add lightly whisked eggs* to flour mixture and stir though. Add coconut oil mix to flour mix. Fold through and combine well. Do not overmix. 

Add milk 1 tablespoon at a time slowly incorporating.

Pour mix into a greased and lined 8x8 cake tin and spread evenly. Bake in preheated oven for 15-17 minutes or until just firm to the touch.

Optional: Remove from oven with one minute of baking time remaining and sprinkle top of brownie with 2 tablespoons of dark chocolate chips. Return to oven for 1 minute. Remove from oven and use a knife or cake spatula to spread out melted chocolate chips to glaze the tops of your brownies. Enjoy!

*Note: for Vegan Option substitute Flax Eggs in place of eggs