Rich and tender, these coconut flour brownies are the perfect choice for you if you are on a gluten-free, all-plant-based diet or, if you're like me and just want to feast on healthy foods filled with flavors! Rich in fiber and gluten-free thanks to coconut flour, these brownies will satisfy your cravings for sweets and will keep you full for a long time since coconut flour is high in fiber and protein while having a low glycemic index.

 

Treat yourself!

Brownies with coconut flour and walnuts

Makes 12 large brownies
Preparation 10 minutes
Cooking 30 minutes 

 

 

• 1/2 cup plus 2 tablespoons organic coconut oil
• 1/4 cup cocoa powder
• 3 large flax eggs or 1 large mashed banana
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 50 g de 100% natural coconut flourelle
• 1/2 teaspoon salt 
• 1 / 3 cup of organic walnuts from Europe hachées
• 1 / 3 cup of 70% organic and fair trade chocolate chips 

 

Instructions

1. Preheat oven to 350 degrees F. Line an 8 "x 8" glass pan with parchment paper.
2. In a small pot, melt the coconut oil over low heat.
3. In a large bowl, combine cocoa powder and melted coconut oil. Add the flax eggs or banana with an electric mixer until well blended.
4. Add maple syrup and vanilla extract.
5. Mix again until combined.
6. Add the coconut flour and salt and mix again until the dough is well combined.
7. Stir in the nuts and chocolate chips. Distribute evenly in the prepared pan.
8. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
9. Let cool on a wire rack and when cool to room temperature, remove from pan and cut into 12 squares.
10. Store for one week in the refrigerator in an airtight container.

 

Bon appétit!

 

Caroline
President Hippocrate Bio

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