I am on a bit of a grain free kick right now. I do not normally follow a strict grain free diet, but I have been having so much fun experimenting with different grain free desserts recently.
This recipe flourless brownies has become one of my favorites over the past few months. I honestly can’t even tell you how many times I have made these. They are becoming my go-to dessert!
I like to serve this alongside homemade whipped cream for even more yummy goodness!
It is funny how so many people think of treats like brownies as ‘off limits’ in a real food world but if they are made with the right ingredients, these are very nourishing indeed!
- Preheat oven to 350
- Mix ingredients in a bowl until velvety smooth
- Pour into a parchment lined 8x4 loaf pan
- Bake 25-30 minutes
- Brownies will be soft in the middle and have a nice jiggle.
- Let cool at least 5 hours before slicing (or put in the refrigerator to speed this along).
- I have had success doubling this recipe and baking in an 8x8 pan.
- Using 3/4 cup maple syrup instead of coconut sugar is a good substitution too! Makes it more gooey!
There are so many delightful recipes in this book. There are a variety of cookies, pies, cakes and more! I can’t wait to try the magic cookie bars, the raspberry bars and raspberry fudge…AND the banana loaf, chocolate truffle cake, mini blueberry pies and lemon tart pictured below!
All photos courtesy of Carol Lovett @ Ditch the Wheat
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