While not strictly a GAPS recipe as cocoa and carob powder are not permitted on this diet, this grain-free brownies recipe can be enjoyed by people who are semi-GAPS and do not find starches to be a problem like grains and other disaccharides like sugar.
Date sugar and date syrup are allowed on GAPS as both are made only from dates.
These are delicious! My kids love them and it is great as they are so filling that you can only eat one or two squares. With regular brownies made with flour, it seems an easy task to eat most of the pan (at least in my case!).
I’ve added links so that you can see which brands I use.
Check out this no grain nut butter brownies recipe too if you’d like another variation. If you can tolerate grains, this sprouted flour brownie recipe is my personal favorite.
Grain Free Brownies Recipe
Healthy recipe for grain free brownies using whole food ingredients and sweetened with fruit. Satisfies without carbs and sugar!
Ingredients
- 1 cup pecan flour finely ground
- 1/4 cup coconut flour
- 1/4 cup cocoa powder or carob powder
- 1/2 cup date syrup
- 1 egg
- 1/2 tsp baking soda
- 1/2 cup expeller pressed coconut oil
- 1 tsp vanilla extract
- 1 tsp chocolate extract use with carob powder only
- 4 drops stevia extract optional
- 1/4 tsp sea salt finely ground
Instructions
-
Mix nut flour, coconut flour, cocoa powder, sugar, and optional baking soda in a pyrex 2 quart bakeware dish.
-
Pour in liquid coconut oil (warm it if necessary to liquefy) and mix well.
-
Add vanilla extract, chocolate extract, optional stevia and lightly beaten egg(s). Mix again.
-
Bake at 350 F/ 177 C for 20 minutes. Take care not to overbake.
-
Serve with blueberries and homemade whipped topping for an amazing taste treat.
Recipe Notes
Almond flour may be substituted for the pecan flour if desired.
Use 2 eggs instead of 1 if you prefer cake-like brownies.
Looks great. I’m just wondering what size pan to use. Thanks.
I am just wondering does the cocoa need to be soaked? It is my understanding that it is very high in phytic acid.
I cannot get liquid chocolate extract. Is there anyway to get around it? Could I just add more cocoa powder?
Yum!! I have a big bag of pecan flour floating around in my deep freeze somewhere and almost all the other ingredients. This will go on my “make soon” list!
Thanks so much! I appreciate your opinion… lots of information to noodle through… 🙂 The brand of liquid stevia my Wegman's carries contains water, vegetable glycerin and "natural flavors"… I think I should check out your NOW brand. Thanks!
Hi Jennifer, you are right – green stevia is better as the liquid is much more highly processed. However, I've found through experimentation that the green stevia powder doesn't work very well in baking. The liquid produces much better results. Since only a few drops are being used per recipe and no nutrition is being lost, I have continued to use the liquid occasionally for this purpose.
Sarah, thanks for this recipe! We loved them! (After I made them we went out of town and I put the unfinished portion in the fridge… came home and cubed the rest to make a "trifle" with raspberries and homemade whipped cream. YUM!)
Anyway – my question: I was surprised to see you used liquid stevia. I thought I understood that WAPF only recommends powdered green stevia. Can you share your thoughts on this? THANK YOU!
Thanks for the links. I am always looking for the product/brands you use. Janet