I am following a diet with no grains now. This is okay and I have experimented with many recipes recently, all for desserts.
This recipe is for flourless brownies, with no gluten and was my favorite for these few months. I made them many times and they are my best dessert.
The recipe is from the amazing grain free cookbook, by Carol Lovett, blogger of Ditch the Wheat.
These amazing brownies are tasty, rich, delicious and made with healthy items, and they are super simple! These are Real Food material! They go well served with homemade whipped cream!
- 4 eggs
- 1 cup sugarless cocoa
- 1 cup coconut palm sugar
- ¼ cup and 1 tbsp coconut oil
- 2 tsp vanilla
- 1/8 tsp salt
Preheat the oven to 350 F and mix the items in a bowl until smooth and even. Put this mix on parchment lining pan, 8×4. Bake for half an hour and they must be soft inside and jiggle a bit. Let them cool 5 hours before you slice them.
I made the recipe doubled for 8×8 pan. Also ¾ cup maple syrup can replace the coconut sugar and is amazing and more gooey!
There are many great recipes in this book, cookies, pies, and cakes. I can’t wait to make the cookie bars, raspberry fudge and even raspberry bars. Also banana loaf, mini blueberry pies, chocolate truffle and lemon tart!