Good news: If you are gluten-free — or even grain-free, dairy-free, and sugar-free, you can still eat brownies.
Yes, they are GAPS legal!
These brownies are absolutely delicious and they are made with coconut flour, coconut oil, honey and cocoa. I swear, these are every bit as good as regular homemade brownies. Especially with a tall glass of cool almond milk (or coconut milk).
And they are so easy to make.
Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Brownies
Butter or ghee, grass-fed, or expeller-pressed, refined coconut oil (1 1/4 cup, plus extra for greasing the pan) — where to buy fats and where to buy coconut oil
Date sugar, no additives, or make from scratch from dried dates processed in the food processor (2 3/4 cups)
Eggs, pastured, large (4-5)
Vanilla extract, homemade (2 tsp) — see my recipe — but use vodka if on the GAPS diet
Coconut flour (1 1/4 cup) — where to buy coconut flour
Cocoa powder, unsweetened, organic if possible (3/4 cup plus 2 TBS)
Coconut milk, homemade or canned with no additives (3/4 cup) — where to buy coconut milk
Sea salt (1 pinch ) — where to buy sea salt
3. Stir in the cocoa powder. Remove from heat and set aside to cool.
4. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture.
6. Transfer mixture to the greased baking dish and bake the brownies in the preheated oven for 40-50 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. Use a toothpick to tell if they are done — if the toothpick comes out clean, they are done.
7. Serve warm with a tall glass of coconut milk or almond milk (homemade if you are on GAPS). Or cut up the brownies and add to some homemade coconut milk ice cream (vanilla, or even better, chocolate) — heavenly!
This recipe is included in my Reversing Food Allergies class. If you have food allergies and want to learn how you can reverse them, check out this online cooking class. Enrollment is open.