- 1/2 cup minus 1 tbs. coconut flour (use the "dip and sweep method" to measure or use a kitchen scale and measure 50 grams of the flour)
- 1/2 cup cocoa powder - substitute carob powder (this stuff) if there is a chocolate sensitivity
- 1/2 cup plus 2 tbs. butter, melted
- 3 eggs, at room temperature (egg substitutes will not work)
- 1/2 cup plus 2 Tbs. honey or maple syrup
- 1 tsp. vanilla extract, optional
Instructions:
1. Preheat the oven to 160 and grease a glass baking dish (8x8 or 9x9).
2. Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
3. Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
4. Cool for 30 minutes before cutting or removing from the pan.
5. These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
(optional: add nuts or glaze cherries - literally add anything and mix before cooking)
No comments:
Post a Comment