delicious (no, really) gluten-free, sugar-free vegan brownies

It’s hard to believe, I know. But trust me, these brownies are REALLY good. It’s all I can do not to make them every day for breakfast. The hints of coconut flavor are quite complimentary to the cacao.

They are totally free of gluten, dairy, eggs, and sugar. I’m no expert on the diet’s rules, but I believe they are Paleo friendly, too.

INGREDIENTS

  • ground flax seed meal, 3 tablespoons
  • filtered water, 9 tablespoons
  • coconut milk {unsweetened}, 1/2 cup
  • coconut oil, 1/2 cup
  • local raw organic honey, 2/3 cup
  • vanilla extract, 1 tablespoon
  • coconut flour, 3/4 cup + 1/8 cup
  • tapioca flour, 1/8 cup
  • unsweetened cocoa powder, 1/2 cup
  • baking soda, 1/4 teaspoon
  • fine sea salt, 1/4 teaspoon
  • 100% cacao bar, about 1.5 ounces, chopped
chopped cacao bar

chopped cacao bar

brownie batter, ready to bake

brownie batter, ready to bake

METHOD

  1. As a replacement to eggs, combine the flax seed meal and water in a small bowl and whisk with a fork until very well combined. Set aside and allow the mixture to thicken for a few minutes. Stir with the fork again before adding to the batter.
  2. In a large bowl beat together the coconut milk, coconut oil (warmed), honey, vanilla and flax egg replacement.
  3. In a separate bowl sift together the flours, cocoa powder, baking soda and salt.
  4. Add the dry ingredients to the wet mixture, and stir until well combined and creamy, then stir in the cacao bits.
  5. Grease an 8″ x  8″ square baking dish and spread the batter evenly into it.
  6. Bake at 350 degrees for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool in the dish set on a cooling rack. Once the brownies have cooled you can cut them into pieces and remove from them from the dish.

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