Take a look at these ingredients. Impressive, aren’t they! These brownies are rich in high-quality fats, low in natural sweetness, packed with antioxidants, and contain several sources of protein. Be sure to not overcook them so they are moist. If you do well with dairy, these are excellent topped with grass-fed whipped cream. Enjoy!
Serves: 18 2×3 inch brownies
1¾ cup walnut meal (purchased or ground in food processor or blender)
¾ cup organic baking cocoa
1½ tsp. baking powder
1½ tsp. baking soda
½ tsp. fine sea salt
2 large eggs (room temperature)
1 cup coconut milk* (room temperature)
½ cup maple syrup
2 tsp. vanilla extract
1/3 cup unrefined coconut oil (gently melted)
¼ cup chopped walnuts for topping (optional)
Butter or coconut oil for greasing pan
- Adjust oven rack to middle position. Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan.
- In a medium bowl, mix together dry ingredients until well blended. Set aside.
- In a small bowl, whisk eggs for one minute, then add coconut milk and maple syrup and whisk again. Add melted coconut oil and whisk until wet ingredients are completely blended.
- Add wet mixture to dry ingredients and whisk well; be sure to scrape sides and bowl bottom so no pockets of dry ingredients remain. Batter will be a thinner consistency than conventional brownies. Pour batter into prepared pans.
- If desired, sprinkle chopped walnuts on top of the batter. Bake 35–40 minutes. Cool completely before cutting.
*I use a mix of both the solid part and the liquid part of the coconut milk.
MAGGIE CHRISTOPHER, Holistic Nutrition Counselor & Licensed Therapist, provides a safe environment to explore the emotional reasons for the eating habits that prevent you from reaching your health goals. She offers step-by-step guidance and delicious recipes which support you in introducing whole natural foods that promote health, calm cravings, and allow you to feel satisfied. For a free nutrition consultation visit www.maggiechristopher.com or call 651.231.1360.