Gluten-Free, Coconut Flour Brownies

Servings: 16
Preparation Time: 5–10 minutes

Ingredients:

• 1/4 cup applesauce, room temperature
• 1/4 cup coconut oil, melted
• 3 eggs
• 1/4 cup maple syrup
• 1/4 cup raw honey
• 1 teaspoon vanilla
• 1/3 cup cocoa powder
• 1/3 cup coconut flour, packed
• 2 tablespoons flax meal
• 1/2 teaspoon baking soda
• 1/3 cup chocolate chips, divided
• 1/4 cup chopped nuts (walnuts, almonds, peanuts)

Directions:

Preheat oven to 300 degrees F and grease an 8 x 8-inch baking dish.

Whisk together liquid ingredients and cocoa powder. Add in coconut flour, flax meal, and baking soda. Whisk until well combined. Stir in half the chocolate chips and pour batter into prepared pan.

Sprinkle the top with remaining chocolate chips and chopped nuts.

Bake for 35 minutes, or until toothpick comes out clean.

Raia Todd from Ladson, South Carolina, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Christmas Brownies

Servings: 16–20
Preparation Time: 1 hour

Ingredients:

• 8 ounces semisweet or bittersweet chocolate chips
• 4 tablespoons butter
• 3 tablespoons coconut oil
• 1 cup dark brown sugar
• 1/2 cup ground almonds
• 1/4 cup coconut flour
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup beets, peeled and cooked
• 3 eggs
• 6 tablespoons dried cranberries

Directions:

Preheat oven to 350 degrees F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat and whisk to combine.

In a small bowl, combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35–40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, CA, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Roasted Blackberry Brownies

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 1 cup blackberries
• 1/4 cup + 1 teaspoon whole sugar, divided
• 1/2 cup coconut flour
• 1/2 cup cacao powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup coconut oil, melted
• 4 eggs
• 2 teaspoons vanilla extract
• 6 tablespoons milk

Directions:

Roast the blackberries with one teaspoon of sugar in a 450 degree F oven for 10 minutes.

Set the blackberries aside and turn the oven down to 350 degrees F. In a bowl, mix the coconut flour, cacao powder, baking soda, salt, and the remaining quarter cup of sugar.

Drizzle in the melted coconut oil, and then add the eggs, vanilla, and milk.

Gently fold in the roasted blackberries. Spread out the batter in a greased 8 x 8-inch square pan.

Bake for 20 minutes.

Remove and cool before cutting. Keep refrigerated in a covered container.

Recipe and photo submitted by Cristina, Oklahoma City, OK.

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