Coconut flour makes a deliciously dense and chewy brownie, gluten-free.
My kids and I have been very fortunate to not have to worry about food allergies and other issues that have to do with foods, like a gluten or lactose intolerance, but I know that there are many adults and children that struggle with these problems.
Every now and then I’ll dabble in specialty diet recipes for fun. Today I am focusing on a gluten-free dessert, mainly because I have a friend who has celiac disease, and I want to learn to make things she can eat. I was at Winco a little while ago and picked up some coconut flour and coconut sugar in their bulk section. I just wanted to try my hand at a gluten-free dessert that would typically use regular white flour, plus the coconut flour smelled really good! Haha.
I hadn’t even researched any recipes when I picked up a few cups of coconut flour, so I was really surprised to learn how little coconut flour you actually use compared to white flour (1/4 cup coconut flour for every 1 cup of white flour). King Arthur coconut flour is one of our favorite brands. When you use coconut flour, you also use a lot more eggs (about 1 egg per 1-ounce of coconut flour). It’s kind of cool that it magically works to create baked goods though.
This coconut flour brownie is more cake-like than fudgy, but it was still delicious with a scoop of ice cream and fresh sliced strawberries on top. We even put it in a milkshake! Yum! Overall, I think this was a great wheat-free alternative to a classic dessert! Now, I’m taking suggestions on what to try with the rest of all that coconut flour that I bought. Leave your ideas in the comments below! Thanks!
Want more gluten-free sweets? Try these!
DARK CHOCOLATE HONEY ALMOND BUTTER – great with apples or on toast!
CHOCOLATE PANNA COTTA – smooth, silky, and delicious!
Coconut Flour Brownies
- Heat oven to 350 degrees Fahrenheit.
- Melt the coconut oil in a small saucepan with the cocoa powder. Remove from heat. Cool slightly.
- In a large bowl, whisk together the eggs, coconut sugar, milk, and salt.
- Briskly whisk in the cocoa mixture. Whisk in the coconut flour until combined.
- Pour batter into a greased 8×8-inch square baking dish.
- Bake for 25 to 30 minutes until a toothpick comes out clean in the center.
Amber is a wife and mother who loves to eat her dessert first! She started her blog, “Dessert Now, Dinner Later” in 2011, as a way to keep up with her skills as a culinary graduate while being a stay-at-home mom. Amber’s blog is a place for her to share her best recipes, tips, tricks, and tutorials, to help you be an outstanding home cook with culinary know-how.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie