Yummy is all I can say. I think I have mentioned that Mike and I have been trying to eliminate and/or reduce our grain intake so I have been playing around with new recipes. It is funny people hear that we are doing this and they freak out, like we are only eating leaves. It is just the opposite. There are so many awesome recipes out there and when you cook with whole foods it is amazing how the flavors of food just pop.  Today I made grain free, gluten free dark chocolate fudge brownies from my new favorite cookbook Against all Grains. This cook book is out of this world. If you are even thinking of eating healthier this new year please check out her book. Here is her recipe for Grain and Gluten Free Dark Chocolate Fudge Brownies.

Ingredients

1/2 cup butter

3 ounces unsweetened chocolate

5 large eggs

3/5 honey

1/3 cup coconut flour

1/4 cup cocoa powder

1 tsp pure vanilla extract

1/4 teaspoon baking soda

pinch of sea salt

1/4 cup chocolate ships

(I added cranberries to mine as well)

Method 

Preheat oven to 325 degrees. Lightly grease a 9 x 13 glass pan and line with parchment paper. Place the butter and chocolate in a double broiler and melt till smooth. Make sure you do not let the water boil.  Set aside once smooth and melted. Place the eggs and honey in the bowl of a stand mixer and beat on medium.  Add the coconut flour, cocoa powder, vanilla, baking soda and salt. Beat on low until incorporated, then on high until smooth. Add the melted chocolate mixture and beat on medium until batter thickens, about 15 seconds. Stir in the chocolate chips by hand.  Pour the batter evenly into the prepared pan, smoothing the top with the back of the spoon. Back for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for ten minutes.

Yum, yum, yum.

 

 

 

 

 

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