Gluten & Diary-Free Brownies

Our kids are sugar dependent. Annually, Americans eat on average 150 pounds of sugar per person. Kids eat more sugar than their parents.

I want to provide healthy sugar-free alternatives for dessert. The desserts posted on the Baby Bites site are for the most part sugar-free. (With the exception of our family’s favorite Papa’s Holiday Fudge.) My reasoning is that it’s not difficult to find dessert recipes loaded with sugar.

I’m making another exception with these Gluten & Dairy-Free Brownies. My neighbor, who is gluten sensitive, gave me a taste of these brownies. I inhaled it. Not only was this the most delicious brownie I’ve ever ate, but it’s loaded with healthy ingredients…eggs, coconut flour and coconut oil. Yes, they do contain sugar, but for those who can’t tolerate wheat and/or dairy these will satisfy your sweet tooth.

Gluten & Diary-Free Brownies

You’ll Need:
1/3 cup coconut oil
½ cup cocoa powder (any brand just make sure it’s gluten-free)
1 cup sugar
½ teaspoon vanilla
½ cup organic coconut flour (sifted)
6 eggs
1 cup chocolate chips (I used SunSpire, but for dairy-free use Enjoy Life cocoa chips.)

Optional: 1 cup chopped walnuts

Preheat oven to 350 degrees and grease an 8×8” pan with coconut oil.  Baking time is 30-35 minutes

1. Melt the coconut oil in a saucepan, then whisk in the cocoa powder. Blend together over low heat. Once well blended let it cool.

2. Mix together eggs, sugar and vanilla. When cocoa powder mixture is cooled, add it into the eggs, sugar and vanilla mixture.

3. Stir in sifted coconut flour, stir until the batter is lump-free. Fold in chocolate chips (and optional nuts) and pour into the greased 8×8” pan.  Bake for 30 to 35 minutes in preheated oven.

4. Cool for at least 1 hour before serving.

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