Gluten-Free Baking: Fad or Fact of Life?
Around 18 million Americans have been diagnosed with gluten intolerance to date, and the number is climbing.
Easy
15 MIN
Sweetening with coconut sugar lowers the glycemic load and using ghee gives the finished brownies a slightly “buttery” flavor.
Ingredients
SERVINGS: 15 Pieces
- 1 cup cassava flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup ghee (6 ounces)
- 1-1/2 cups coconut sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3/4 cup organic cocoa powder
- 6 ounces chocolate chips (optional)
- 4 ounces chopped walnuts (optional)
Instructions
Preheat oven to 350°. Lightly grease a 9-x-13-inch baking pan.
Combine cassava flour, baking powder and salt and set aside. Melt ghee over low heat. Whisk in coconut sugar and vanilla, mixing until ghee is well blended. Gently beat in eggs one at a time. Add cocoa powder, stirring until combined. Add flour mixture, stirring again until well mixed. Stir in chocolate chips and walnuts, if using.
Pour into prepared pan and bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before eating.
Related Stories & Recipes
