Even if you maintain a healthy diet, everyone needs a rich, fudgey brownie on occasion. These should definitely be considered a sometimes food, but they are dairy, gluten and grain-free, with the added bonus of being nut-free too. I have always used an almond butter base for my brownies, but recently came up with this recipe when tasked with baking a nut-free dessert for Chris and Hannah’s son. I think they turned out pretty great, and they passed the kid taste test.
The secret ingredient in this recipe is pumpkin. Although the batter does taste of pumpkin before cooking, the taste is unidentifiable once they have been baked. Tapioca flour is my new favourite grain free flour to experiment with, and it lends a lighter texture, more reminiscent of regular baked goods, than nut flours.
Ingredients
- 3/4 cup Enjoy Life chocolate chips (dairy and soy free)
- 1/4 cup unsweetened coconut milk
- 3 tbsp coconut oil
- ½ cup honey or maple syrup
- ½ cup organic pumpkin puree
- 1 large egg
- ¼ cup unsweetened cocoa or cacao powder
- ¼ cup coconut flour
- ¼ cup tapioca flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
Method
- Line a 8×8 inch pan with parchment paper and preheat the oven to 350.
- In a double boiler, gently melt 1/4 cup chocolate chips, coconut milk, coconut oil and honey.
- Remove from heat and mix in pumpkin puree, egg and salt.
- Sift in cocoa, flours and baking soda. Mix until well combined.
- Stir in remaining 1/2 cup chocolate chips.
- Pour mixture into the prepared pan and ensure it is spread evenly.
- Bake for approximately 30 minutes, or until a a knife or toothpick come out clean when inserted into the middle.
- Allow to cool completely before cutting.
Tip: I think these taste best when eaten cold from the fridge. They also freeze well. These brownies should be stored in the fridge.
