I tweeted this grain free brownies recipe a few weeks ago. I’ve made a few tweaks here and there and am now ready to share it in a post. While not strictly a GAPS recipe as cocoa and carob powder are not permitted on this diet, it is grain free so that folks who are semi-GAPS and do not find starches to be a problem like the grains (and other disaccharides like sugar) can eat these with no problem. Date sugar is allowed on GAPS as it is ground up, dehydrated dates.
These are delicious! My kids love them and it is great as they are so filling that you can only eat one or two squares. With regular brownies made with flour, it seems an easy task to eat most of the pan (at least in my case!).
I’ve added links so that you can see which brands I use.
Grain Free Brownies
1 cup finely ground pecan or almond flour (sources)
1/4 cup coconut flour (sources)
1/4 cup cocoa powder or carob powder (sources)
1/2 cup date sugar or coconut sugar (sources)
1 egg (2 eggs if you would like the brownies more “cake like”)
1/2 tsp baking soda (use only if you want more “cake like” brownies) (sources)
2/3 cup expeller pressed coconut oil (sources)
1 tsp vanilla extract (sources)
1 tsp chocolate extract (sources)
4 drops liquid stevia (optional) (sources)
1/4 tsp sea salt (sources)
Mix nut flour, coconut flour, cocoa powder, sugar, and optional baking soda in a pyrex cassserole bowl. Pour in liquid coconut oil (warm it if necessary to liquify) and mix well. Add vanilla extract, chocolate extract and lightly beaten egg(s). Mix well. Bake at 350 F/177 C for 20 minutes. Serve with blueberries and Real whipped cream for an amazing taste treat.
For another grain free brownies recipe made with nut butter, click here.
Sarah, The Healthy Home Economist
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