Coconut Flour Brownies || Allergen Free ~ Gluten Free ~ Sugar 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. 

Make FITNESS your BUSINESS

Laundry. Vacuuming. Trying to figure out what's for dinner. Again. Making lunches. Giving baths. Wiping noses. Cleaning.

Motherhood is amazing. Don't get me wrong. But when my son was born I had an extremely difficult year. Through postpartum depression, anxiety, mastitis, illness, diapers, no sleep, and a colicky baby, I felt like I lost a piece of myself. I prayed for an opportunity that would help me feel more like ME. I always had a love for health and fitness, but I felt like I was drowning.

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CHEWY Gluten free • Vegan • No Sugar Added • OATMEAL COOKIES

Um, yum. I may or may not have eaten 2 of these. Plus batter. Hey, they're healthy! And it was lunch time. Nothin' better for lunch than a few cookies! And protein, of course, in the form of a turkey burger patty. With mustard. And salsa. Cause I'm weird like that.

Anyways, I'll cut to the chase. You're not here to listen to me blab about lunch. You. Want. Cookies. And I don't blame ya. So, here goes...

Indredients!

1 cup Bob's Gluten Free Old Fashioned Oatmeal

1 1/2 cups oatmeal flour (I put about 3 cups of oatmeal in my blender & blended until it became a powder)

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp gluten free vanilla extract (Costco's Kirkland brand is GF)

1 cup shredded zucchini 

1 cup puréed carrots

2 tablespoons ground flaxseed (or 2 eggs )

1/3 cup xylitol

Chocolate chips, if desired

Any other add-ins! Craisins, raisins, nuts, seeds...

Directions: Preheat oven to 350. In a mixing bowl, combine oatmeal, oatmeal flour, baking soda, and salt. Mix well. In a larger  bowl, combine the vanilla, zucchini, puréed carrots (wanna cheat? Buy organic puréed carrot baby food. It works great!), flaxseed, and xylitol. Mix well with hand beaters. Add the wet ingredients to the dry. Mix thoroughly. Stir in chocolate chips and other desired add-ins. Bake on greased cookie sheet for about 8 minutes. Makes about 15 cookies...but that also depends on how much batter you eat!