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Yields: about 24 bites Prep Time: 15 minutes Total Time: 40 minutes
These little bites are made with high fiber coconut flour and coconut oil providing healthy fats. A great brownie bite with less sugar, healthier oils and no gluten containing flours and still chocolate satisfaction!
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup plus 3 tablespoons brown sugar
1/4 cup plus 1 tablespoon high quality cocoa powder
1/4 cup coconut oil
1/2 cup water (or milk, but we kept it dairy free with water)
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar to dust on top
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine coconut flour, tapioca flour, brown sugar, cocoa powder, baking soda and salt in a bowl.
3. In a separate bowl, mix coconut oil (may need to be more melted or in liquid form), eggs, vanilla and water.
4. Incorporate the wet ingredients into the dry ingredients and mix well. The batter will be a thicker consistency (because of the coconut flour).
5. Scoop the batter into a lined, greased or (in my case) silicone coated mini muffin pan to the top of the tin.
6. Bake at 350 degrees for about 17-19 minutes. Remove from oven and tin and let cool. Eat plain, sprinkle with powdered sugar or even coat with frosting.
I got this great mini muffin pan from my mom for Christmas that is coated with silicone, avoided other toxic non-stick coatings. I am not 100% on board with silicone in food prep, yet for now, I am OK with it compared to the other coatings.
Anyway, my husband has been requesting mini brownie bites ever since I opened the present. So, I finally have gotten around to his request.
Now, I can make your typical brownie with canola oil, loads of sugar and white flour. However, I can’t help myself trying to find other options to enjoy my favorite foods.
Since we have some gluten sensitivities in our family and some we are in the process of identifying, I’m open to exploring non-wheat based baked goods. Even for those not sensitive to gluten, I am a big fan of rotating foods, so I don’t think it’s a bad idea to switch out wheat every once in a while.
I received two organic gluten free flours, coconut flour and tapioca flour, from Anthony’s Goods, a company that sells all gourmet quality all natural and organic food products. Many of their products are actually certified gluten free.
I realized this was a perfect opportunity to combine these two flours. Coconut flour is a very dense flour, that while high in fiber, it absorbs any liquid it can. I paired it with tapioca flour which is very light and starchy. As it is common with many gluten free flours, I most likely not use either of these flours alone in a recipe.
Coconut flour is a favorite among certain diets as it is high in fiber, protein and healthy fats in addition to being low on the glycemic index. It is also low in sugar and grain free, making it popular in grain free diets.
Tapioca flour is like potato flour, making it not as popular among people seeking healthier options. It is very starchy, so higher in carbohydrates and therefore calories. But that doesn’t make it off limits. It adds a great fluffy texture to baked goods, especially gluten free.
In fact, it has such a unique texture that it really can be the perfect addition to the perfect cupcake, muffin or in this case, brownie. Another benefit is that it considered an allergy friendly ingredient, making it easy to consume for people with special diets.
I try to use heat stable fats, such as butter, avocado oil or coconut oil in baking. It is important to consider the type of fat (more on fats) with the use to optimize health benefits (and avoid health pitfalls).
These little bites are perfect alone, sprinkled with powdered sugar, or you could even add a favorite frosting to make them a little fancier.
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