Coconut Brownies Ii No Grains No Sugar Food

COCONUT FLOUR BROWNIES

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
• In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and granulated sweetener of choice, until glossy. Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.
• Transfer your brownie batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
• Allow the brownies to cool in the pan completely, before slicing into pieces.

COCONUT BROWNIES II (NO GRAINS, NO SUGAR)

Steps:

• Preheat the oven to 175°C / 350°F.
• Place dates and water in a saucepan and leave them to gently warm until the dates are soft and some water is absorbed.
• Finely grind or chop the coconut. (I used organic desiccated coconut, not sweetened.) Chop the nuts, as desired.
• If using a food processor, add butter to the warm dates and then process until relatively smooth. If not, press the dates through a sieve and add the butter to the date sauce.
• Add eggs, coconut, cocoa powder, and pecans to the date and butter mixture and combine well.
• Smooth in a small baking dish and bake for 20 minutes.

COCONUT MACAROON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
• Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
• Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

HOMEMADE COCONUT BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

COCONUT BROWNIES (NO GRAINS, NO SUGAR)

Steps:

• Preheat the oven to 175°C / 350°F.
• Place dates and water in a saucepan and leave them to gently warm until the dates are soft and some water is absorbed.
• In a mixing bowl, beat the eggs, then add the dry ingredients. Stir to combine.
• Press the dates and water through a strainer, or process the dates until smooth, and add to the mixture.
• Stir until well combined.
• Press into a small baking dish and bake for 15 minutes.