I made these easy, grain-free, organic brownies on my recent healthy baking craze!  I love having baked goods around, and ever since discovering gluten-free flours like almond and coconut, as well as alternative sweeteners, I can do so without worrying about the effects of gluten or sugar on my child.  I altered the recipe found on the package of  Let’s Do Organic coconut flour.  I replaced the cane sugar with coconut crystals— if you haven’t tried this sweetener yet, you must!  The crystals are made from nutrient-rich coconut sap, which comes from the blossoms.  It is full of minerals, and has a low glycemic index, so it is generally a good choice for those who are sensitive to sugar.  These brownies are packed full of fiber, protein, and healthy fats.

Recipe:

1/2 cup pastured butter or coconut oil

1/2 cup fair-trade cocoa powder

6 pastured/local eggs

1  1/4 cup coconut sugar (or alternative sweetener, like raw honey or real maple syrup; adjust for liquids)

1/2 teaspoon vanilla

1/2 cup coconut flour, sifted

1 cup fair-trade dark chocolate chips (optional)

Preheat oven to 350.  Blend butter and cocoa powder together in a saucepan over low heat; remove from heat to cool.  In a large bowl, mix together eggs, coconut crystals, and vanilla.  Blend butter/cocoa mixture into egg mixture.  Stir in coconut flour until the batter is smooth, then fold in chocolate chips.  I didn’t add the chocolate chips just to keep the cost down, and they were still yummy!

Pour batter into 8×8 (or similar) greased baking pan.  Bake for 25-30 minutes.  Cool, slice, enjoy!  I want to try adding smashed raspberries from my garden this summer!