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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Grain Free Brownies Recipe

Grain Free Brownies Recipe

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

grain free brownies in bowl

While not strictly a GAPS recipe as cocoa and carob powder are not permitted on this diet, this grain-free brownies recipe can be enjoyed by people who are semi-GAPS and do not find starches to be a problem like grains and other disaccharides like sugar.

Date sugar and date syrup are allowed on GAPS as both are made only from 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.

Check out this no grain nut butter brownies recipe too if you’d like another variation. If you can tolerate grains, this sprouted flour brownie recipe is my personal favorite.

grain free brownies in bowl
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Grain Free Brownies Recipe

Healthy recipe for grain free brownies using whole food ingredients and sweetened with fruit. Satisfies without carbs and sugar!

Course Dessert
Cook Time 20 minutes
Servings 12
Author Sarah Pope

Ingredients

  • 1 cup pecan flour finely ground
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder or carob powder
  • 1/2 cup date syrup
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 cup expeller pressed coconut oil
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract use with carob powder only
  • 4 drops stevia extract optional
  • 1/4 tsp sea salt finely ground

Instructions

  1. Mix nut flour, coconut flour, cocoa powder, sugar, and optional baking soda in a pyrex 2 quart bakeware dish.

  2. Pour in liquid coconut oil (warm it if necessary to liquefy) and mix well.   

  3. Add vanilla extract, chocolate extract, optional stevia and lightly beaten egg(s). Mix again. 

  4. Bake at 350 F/ 177 C for 20 minutes.  Take care not to overbake.

  5. Serve with blueberries and homemade whipped topping for an amazing taste treat.

Recipe Notes

Almond flour may be substituted for the pecan flour if desired.

Use 2 eggs instead of 1 if you prefer cake-like brownies.

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Category: Dessert Recipes, GAPS Recipes, Paleo Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (19)

  1. Ste LKF

    Aug 15, 2013 at 3:57 pm

    Looks great. I’m just wondering what size pan to use. Thanks.

    Reply
  2. Sara

    Mar 12, 2013 at 3:59 pm

    I am just wondering does the cocoa need to be soaked? It is my understanding that it is very high in phytic acid.

    Reply
  3. Shelby

    Mar 10, 2013 at 9:16 pm

    I cannot get liquid chocolate extract. Is there anyway to get around it? Could I just add more cocoa powder?

    Reply
  4. Carla

    Jan 6, 2011 at 11:37 pm

    Yum!! I have a big bag of pecan flour floating around in my deep freeze somewhere and almost all the other ingredients. This will go on my “make soon” list!

    Reply
  5. Jennifer

    Sep 1, 2010 at 2:46 pm

    Thanks so much! I appreciate your opinion… lots of information to noodle through… 🙂 The brand of liquid stevia my Wegman's carries contains water, vegetable glycerin and "natural flavors"… I think I should check out your NOW brand. Thanks!

    Reply
  6. Sarah, the Healthy Home Economist

    Sep 1, 2010 at 12:57 am

    Hi Jennifer, you are right – green stevia is better as the liquid is much more highly processed. However, I've found through experimentation that the green stevia powder doesn't work very well in baking. The liquid produces much better results. Since only a few drops are being used per recipe and no nutrition is being lost, I have continued to use the liquid occasionally for this purpose.

    Reply
  7. Jennifer

    Aug 31, 2010 at 8:19 pm

    Sarah, thanks for this recipe! We loved them! (After I made them we went out of town and I put the unfinished portion in the fridge… came home and cubed the rest to make a "trifle" with raspberries and homemade whipped cream. YUM!)

    Anyway – my question: I was surprised to see you used liquid stevia. I thought I understood that WAPF only recommends powdered green stevia. Can you share your thoughts on this? THANK YOU!

    Reply
  8. Janet

    Aug 1, 2010 at 4:32 pm

    Thanks for the links. I am always looking for the product/brands you use. Janet

    Reply
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