Coconut Flour Brownies ~ Allergen Free, Grain free.

Hi... *waves*. I'm Anna, and I have a million allergies and intolerances. You too? Nice to meet you! Even if you don't, I think you'll love these fudgey LOW CALORIE (yes, I said it) brownies. My toddler ate 2. Ok, 3. And I was fine with that ;-)

Note: these aren't your run-of-the-mill box brownies. These are fudge-like in texture and have a great coconut-chocolate flavor! But if you're used to "box brownies", you might not like these ;-)

Ok, I'll get on with the recipe, already :-)

Ingredients: 

1 cup coconut flour (spooned in to a measuring cup - don't scoop right from the bag or pack it down)

1/2 tsp baking soda

1/2 tsp salt

2/3 cup + 1/2 cup unsweetened applesauce

1/4 cup cocoa powder

Stevia to taste

1 cup unsweetened coconut milk (or milk of choice)

4 tbsp ground flax seed + 1/2 cup water (stir and set aside for 3-5 minutes)

2 tsp vanilla extract

Directions: Preheat oven to 350*. In a small bowl, combine the coconut flour, baking soda, and salt. Stir to combine & set aside. In a small sauce pan, combine the applesauce, cocoa powder, and stevia. I used raw stevia, and about 2 tbsp worth. Heat the sauce pan on low until the mixture becomes warm and the cocoa powder melts with applesauce and gets runny. In a medium-sized mixing bowl, combine coconut milk, flax/water mixture, and vanilla. Stir. Add in the wet ingredients from the sauce pan to the milk mix.  Whisk thoroughly, then whisk in the flour/soda/salt. Do not over mix. Grease an 8x8 pan (for thick brownies) or a larger pan for thinner brownies (I used a 12" round pan) and spread your batter evenly throughout the pan. Top with a few chocolate chips or nuts, if desired! Cook for 30-35 minutes. The brownies will seem undercooked! Let them sit out until room temperature, and place in the frig until cool. They have a delicious, fudge-like texture! Cut in to 12 servings.