Chocolate Brownies (Grain-free, Dairy-free, Sugar-free, Soy-free)
Before the days of healthy eating, before the days of this blog, and WAY before the days of gluten/dairy/sugar free living, THIS was my *go-to* Brownie recipe. What is not to love about this recipe? It had 2 cups of sugar and 1 entire cup of butter! I mean honestly, what was I thinking when I made this recipe!? Well…other than the fact that it was really delicious!
I made it my mission this weekend to transform this recipe into something I could happily feed my family and I think it turned out terrific! This recipe is so moist and chocolaty; it is everything a brownie should be.
I decided that I would switch the white sugar with maple syrup and therefore remove one egg to reduce the liquid. I then replaced the brown sugar with coconut sugar. I also cut the amount of sweetener in half. When it came to the 1 cup of butter, I chose coconut oil, but 1 cup! Wow that is a lot of oil, and expensive, so I cut it in half and added apple sauce. The flour I switched out with a blend of coconut and tapioca flours. I made one batch with carob powder for Mr. Grady, and it was fantastic! Even my husband liked them. I also made a batch with cocoa powder, and they were equally delicious, or more so, if you ask my 4 year old. She will eat carob chips in things, but I guess the straight up carob brownie was just too much carob for her. In the winter I make *hot carob* for Grady, and when Ainnsley tried it, her face was priceless, and she asked for her hot cocoa instead.
So, I set out by sifting my flour and carob together, and starting my eggs in the mixer with the whisk attachment. I let the eggs whisk until pale light and fluffy, this will take several minutes. I then scooped the mixture into silicon muffin cups, and it made 10.
I served it with a scoop of homemade coconut milk ice cream. (I don’t have and ice cream maker YET) so I just poured a can of coconut milk with a capful of vanilla, and 2 tsp of raw honey into a bowl placed it in the freezer and I would stir the mixture often. It takes a couple of hours, and is something simple enough to do if you are going to be in the house all day.
(Grain-free, Dairy-free, Sugar-free, Soy-free)
- 3 large eggs (or egg replacement)
- ½ cup of coconut sugar*
- ½ cup of pure maple syrup
- ½ cup of melted organic coconut oil
- ½ cup of apple sauce
- 2tsp vanilla
- ¾ cup of carob powder or cocoa powder*
- ½ cup of coconut flour (or almond if you can’t find coconut)
- ½ cup of tapioca flour
- ½ sea salt
- Preheat over to 300F
- Melt ½ cup coconut oil and set aside to cool
- Add eggs to mixer with a whisk attachment and whisk until pale in colour and light and fluffy
- In a medium bowl sift together coconut and tapioca flour with carob or cocoa powder
- Add the coconut sugar to mixer and whisk for 1 minute, then adding the pure maple syrup whisk for 30secs.
- Now add to the mixer the cooled coconut oil, apple sauce and vanilla (you will lose some egg volume here) whisk to 30 secs
- Finally add in the sifted flours, mix until combined.
- Pour into a prepared 8in square pan, muffin or mini muffin cups.
- Bake for 30 minutes or until tooth pick comes out clean
Enjoy!
* I found when using cocoa, the brownies were not as sweet as they were with the carob. I would suggest increasing coconut sugar to 2/3 cup to make up for the bitterness of unsweetened cocoa.
i am way excited to try this recipe! tapioca flour has been making its way into my diet lots lately, it really digests well for me.
i'll be baking very soon!
I hope you enjoy!
I've been looking for a great healthy brownie recipe. This looks great, will be trying it!
I haven't made these in a while myself, but they are So so good, now I want too
Just came upon this recipe on Pinterest. I had to comment and say that your title is pretty misleading. These are NOT sugar free! It’s true, there is no refined white sugar. But for someone on a strictly sugar-free diet like myself, maple syrup and coconut sugar are absolutely no different. Sugar is sugar to our bodies.
yes refined sugar free.
This is an old recipe. I no longer label recipes sugar free as I have gained greater knowledge. There is sugar in everything; fruits and vegetables…
Unless you are using sugar free substitutes that are not what I consider *real food* or good for you (including stevia) when you make a treat, you are going to run into sugar.
Really you could use cane sugar for a treat, because sugar is sugar is sugar. However I choose to use either maple syrup or coconut sugar these days, because they do have a little bit more nutritional/antioxidant value.
I hope this helps!
Danielle
have you tried this with
almond flour? I’ve heard you can’t usually use it in place of coconut flour, but does it work fine in this case?
It wouldn’t work I am afraid