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
- 1/3 cup coconut oil
- 1/2 cup cocoa powder, unsweetened
- 6 large egg
- 1 cup coconut sugar
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/2 cup flour, coconut
- 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.