Gluten-Free Baking Recipe: Coconut Flour Brownies with Walnut

Coconut Flour Brownies with Walnut

Yield: 16 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 30 mins.

Ingredients:

• 1/2 cup plus 2 tablespoons organic coconut oil

• 1/4 cup cocoa powder

• 3 large eggs

• 1/2 cup plus 2 tablespoons raw honey

• 1 tsp. pure vanilla extract

• 1/2 cup minus 1 tablespoon (50 g) coconut flour

• 1/2 tsp. Celtic sea salt

• 1/3 cup chopped raw walnuts (soaked and then dehydrated is preferred.)

• 1/3 cup gluten-free mini chocolate chips

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Directions:

1. Preheat oven to 300 degrees F. Line an 8"x8" glass baking pan with parchment paper so two edges hang over the side of the pan.

2. In a glass measuring cup, melt coconut oil in a saucepan with hot water in it. In a large bowl, combine the cocoa powder, the melted coconut oil, and eggs with an electric mixer until combined. Add in honey and vanilla extract. Mix until combined.

3. Add in the coconut flour and salt and mix again until the batter is thoroughly combined.

4. Fold in the nuts and chocolate chips. Spread into prepared pan evenly.

5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once cooled to room temperature, remove from pan and cut into 16 squares. You can either refrigerate the brownies or leave them at room temperature in an airtight container.

Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

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Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

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