"All you need is love....and some chocolate"
These brownies are delightful and simple to make. This recipe is another great way to get more veggies into your diet.
- 2 flax eggs (2 heaping Tbsp flaxseed meal + 5-6 Tbsp water)
- 1/2 cup melted coconut oil
- 1/2 cup coconut flakes
- 1/2 cup coconut sugar (don’t over scoop this I went on the light side)
- 1/4 cup maple syrup (I threw in an extra splash to go heavy on this)
- 1 scoop of KOYAH Kale powder
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsweetened cocoa powder (don’t over scoop this, the first round I did a heaping scoop and the brownies were way too rich)
- 3/4 cup gluten-free flour (I used Bob's Red Mill Gluten-Free Baking Flour)
- 1/4 cup Tapioca flour (light on this as well, I went just under)
- 2 handfuls of crushed walnuts
- Preheat oven to 350 degrees F and lightly grease an 8x8-inch baking dish. Any size will do. I liked the 8X8 it made the brownies more dense. Line the dish with parchment paper. (aluminum foil will work as well)
- To prepare the flax eggs, in a small bowl mix 2 heaping Tbsp flaxseed meal +5-6 Tbsp water.
- In a large mixing bowl add melted coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar. (mix the heck out of this. The dissolved sugar is clutch)
- Add flax eggs and mix again until combined. Then add baking powder, kale powder, sea salt, cocoa powder, walnuts and then whisk again.
- Add gluten-free flour and tapioca. When you mix this in be light with it. Once everything is blended its ready.
- Add the batter to the prepared dish and spread into an even layer.
- Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky. You can test this by sticking a knife or tooth pick in the center. If its wet on the knife give it a couple more minutes.
- Let these babies sit for 45 minutes to an hour.