09Feb

Devil’s Food Brownies (Egg, Grain and Gluten Free)

Sometimes when I’m experimenting, something doesn’t turn out how I expected but it does turn out as something that is very delicious.  For this recipe, I was trying to adapt the Devil’s Food Cupcakes from the Valentine’s Menu Planner into an egg free grain-free version.  At first, I thought it was a disaster because it was taking a lot longer to bake and it was bubbling.  It looked like bubbling chocolate hot lava and I really wasn’t sure how it was going to turn out.

I ended up baking it for about 50 minutes and it was still bubbling when I took it out of the oven.  But as it cooled, I had hope that it was still going to be edible.

What it turned into is an awesome batch of grain, egg and gluten free brownies.  Moist, very rich and very yummy.  It was so good that I decided to add the recipe to the Valentine’s Day Menu Planner for Limited Diets.  But I’m also going to give you the recipe here:

Devil’s Food Chocolate or Carob Brownies (Egg, Grain and Gluten-Free)

Dry:

1 2/3 cup almond flour

1/2 cup cocoa or carob powder, sifted

1 tsp sea salt

1/2 tsp baking soda

2 Tbsp flax meal mixed with 6 Tbsp. boiling water

Wet:

1/2 cup honey

1/2 cup coconut oil or melted butter

1 cup coconut milk

2 tsp vanilla

1 tsp lemon juice

Steps:

1. Preheat oven to 350 F.   Mix all the dry ingredients together in a bowl.  Mix the wet ingredients together in another bowl.  Mix the dry into the wet and mix until it is thick cake batter consistency.  Add a little flour if too runny or add a little milk if too thick.

2.  Grease an 8.5 inch square cake pan with coconut oil or butter.  Pour batter into pan and bake for 45-50 minutes .  Brownies will be soft and bubbling but should be done after 50 minutes.  Let cool for at least an hour or overnight before serving.  They will be very soft and moist.

Note about GAPS: This recipe is not GAPS-legal because it uses chocolate.  Also, carob is also not on the allowed list.  I have to confess I ate WAY more than I intended to, as I am trying to stick to GAPS.  I tested it for the menu planner but didn’t have the will power to just eat a nibble…

I did notice a slight increase in irritability, which is a good sign for me that chocolate doesn’t work for me.  I still don’t know exactly why this is though.  Anyone?

chocolateheartcupcakes2The Valentine’s Menu Planner for Limited Diets is now available! Don’t miss this awesome meal planned specifically for people with multiple food allergies, the GAPS diet and gluten-free diets.

Have a beautiful Valentine’s Day!

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Comments

  1. THis looks amazing, if we use eggs do we use 2? Flax doesn’t always make me feel so hot.

  2. HI Hannah,
    I would think 2 eggs would work but I think this is going to change the consistency. But please let me know how they turn out if you use eggs because I am curious if they will be as moist and soft.
    I realize now that I wrote the wrong thing in the blog post – the original recipe was also egg-free but it was made with gluten-free flour. I meant to say “make the recipe grain-free” but wrote the wrong thing. So that is why I am not sure how this will work with the eggs. I am sure they will be good, but maybe a little different. The original recipe with rice flour is more like cupcakes. The new recipe is more like brownies….Let me know how it is with almond flour and eggs!
    thanks!
    Sarah

  3. looks delish!

  4. I just made these (though I used 2 eggs instead of flax and subbed coconut flour for almond flour) and the batter was super thick. I had to add applesauce, extra oil, and liquid to get it to be more batter-like. Is the 1 2/3 cup flour amount correct? I’m wondering if it should be only 2/3 cup? I used a 9 in sq pan and it seemed very tall in the pan also.

    I’m sure they will taste heavenly (the batter did) but figured I’d inquire while I had the extra minute. I’ll let you know what happens!

    Thanks!

  5. Ok… back to report. I removed them from the oven early as they were looking dried out. They are grainy in texture. I’m thinking that next time I will stick with flax (have it, just had already had eggs out warming up so I had to use them) and start with 2/3 c coconut flour and go from there.

    I’m also wondering if coconut flour soaks up more liquid than the almond flour? I know this is true with other flours. Any experience with it? Also, maybe the coconut flour needs ground to a finer texture itself. Of course I could just buy almond flour and this wouldn’t be an issue 😉

  6. Hi Liesel,
    I think you’re like me where you like to try substituting different ingredients in recipes to see how they turn out or if I don’t have something on hand. I have learned a lot this way!
    However, the thing with coconut flour is it is very different from all other flours I have ever tried. It can’t be substituted part for part in other recipes. In all coconut flour recipes I have used, there is always just a little bit of flour to a lot more eggs and other ingredients. It does soak up liquid more than other flours and you just don’ t need as much. Otherwise you will end up with a very very thick and dry batter. So that is why your batter was dry to begin with and turned out grainy.

    Also I am not sure what kind of coconut flour you’re using but I have tried two different kinds with very different results. I find Bob’s Red Mill coconut flour to make great baked goods. I have also used “Let’s Do Organic” coconut flour which is also good but not ground quite as fine as Bob’s. When I use it, I can still feel a bit of the coconut grain.

    So, try the recipe with almond or another nut flour and see what you think. You can still use eggs instead of flax if you want. If you want to make coconut flour brownies, check out this site for great coconut flour recipes. Some of them aren’t gluten free but many are. Good luck to you!
    http://www.freecoconutrecipes.com/
    Also, the book, Cooking with Coconut Flour by Bruce Fife is a great book.
    Sarah

  7. Hi. Thanks for the recipe! Can you tell me where you source your almond flour from? Not sure where to get freshly milled almond flour. Thank you!

  8. I make my own flour out of almonds or other nuts by using a coffee grinder. It is best to soak and dehydrate them first. The coffee grinder makes a great fine grind. You can also buy Bob’s red mill or get the one at Honeyville Farms. They sell it in a 5 lb bag but it is much less expensive this way.
    http://www.honeyvillefarms.net/almond.php
    Have a great day,
    Sarah

Trackbacks

  1. […] I just realized that I already posted this recipe but have since revised it. You can check out the original recipe but I recommend using the revised one.  The trick is to use milk made from creamed coconut – […]

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